Stir-fried Lotus Root with Laba Garlic
by Kang Kang 1818
Favorite
Difficulty
Easy
Time
20m
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. "
