Stir-fried Lotus Root with Laba Garlic

by Kang Kang 1818

4.7 (1)

Favorite

2

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

1 section Lotus Root
Some Laba Garlic

Stir-fried Lotus Root with Laba Garlic

1. Peel the lotus root and slice it first

2. Cut again

3. Rinse with water to remove starch

4. Laba garlic slices

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

6. Then add laba garlic

7. Continue to stir fry

8. Pour the vinegar of pickled laba garlic

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

Tips:
Pickled laba garlic vinegar tastes better.

Comments

Sign in to comment

Similar recipes

Stir Fried Kidney recipe

Stir Fried Kidney

Waist Flower, Lotus Root, Chives

Stir-fry with Seasonal Vegetables recipe

Stir-fry with Seasonal Vegetables

Lotus Root, Carrot, Chili

Juicing Seasonal Vegetables recipe

Juicing Seasonal Vegetables

Black Fungus, Lotus Root, Carrot

Spicy Seasonal Vegetables recipe

Spicy Seasonal Vegetables

Potato, Lotus Root, Celery

Lotus Root Soup recipe

Lotus Root Soup

Lotus Root, Plain Water, Red Dates

When Fried Vegetables recipe

When Fried Vegetables

Snow Peas, Carrot, Black Fungus

Tomato and Vegetable Hot Pot recipe

Tomato and Vegetable Hot Pot

Tomato, Thick Soup Treasure, Lettuce

Vegetarian Stir-fried Seasonal Vegetables recipe

Vegetarian Stir-fried Seasonal Vegetables

Yam, Lotus Root, Celery