Stir-fried Lotus Root

Name: Stir-fried Lotus Root
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lotus root; Some oil; Some salt; Some Sugar; Some sesame oil; Some Fungus; Some carrot; Some green pepper; Some shallot; Some ginger

by Er Dong Ye

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The white lotus root is rich in nutrition, has many therapeutic effects, and is very casual. It is delicious when used in vegetables, soups, meat stews, and vegetarian dishes. The lotus root is sliced and sautéed. It is refreshing and refreshing. The texture and taste are very good. "

Stir-fried Lotus Root

1. Wash the lotus root and remove the skin

2. Cut lotus root into slices and place in cold water

3. Wash carrots and green peppers and cut into slices

4. The fungus is soaked in advance and then torn into small flowers

5. Pick up the frying pan, put the carrots and green peppers in the pan and serve after the oil

6. Re-start the frying pan, stir fragrant green onion and ginger, then stir-fry the lotus root slices

7. Stir-fry the fungus in the pot, add suitable water, cover the pot and cook for a while, stir fry in the meantime

8. Cooked ingredients, stir-fry with sugar and salt

9. Stir-fry evenly, turn off the heat, stir-fry carrots and green peppers

10. Stir-fry evenly and serve

Tips:
1. It is not advisable to add seasonings with heavy color and flavor to this dish.
2. After the lotus root is sliced, put it in cold water to prevent oxidation.
3. Try not to fry lotus root in an iron pan.