Stir-fried Lotus Root with Laba Garlic

Stir-fried Lotus Root with Laba Garlic

by Kang Kang 1818

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

The laba garlic pickled by ourselves and used to stir-fry lotus root is a special dish of ours. Lotus root is rich in starch, protein, vitamin B, vitamin C, fat, carbohydrates, calcium, phosphorus, iron and other minerals. The meat is fat and tender, white and round, with a sweet and crisp taste. Lotus root is a winter tonic health food, both edible and medicinal.

Ingredients

Stir-fried Lotus Root with Laba Garlic

1. Peel the lotus root and slice it first

Stir-fried Lotus Root with Laba Garlic recipe

2. Cut again

Stir-fried Lotus Root with Laba Garlic recipe

3. Rinse with water to remove starch

Stir-fried Lotus Root with Laba Garlic recipe

4. Laba garlic slices

Stir-fried Lotus Root with Laba Garlic recipe

5. Pour the oil in the wok, put the lotus root and stir fry for a while

Stir-fried Lotus Root with Laba Garlic recipe

6. Then add laba garlic

Stir-fried Lotus Root with Laba Garlic recipe

7. Continue to stir fry

Stir-fried Lotus Root with Laba Garlic recipe

8. Pour the vinegar of pickled laba garlic

Stir-fried Lotus Root with Laba Garlic recipe

9. Add a little salt and stir fry evenly out of the pan

Stir-fried Lotus Root with Laba Garlic recipe

Tips:

Pickled laba garlic vinegar tastes better.

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