Stir-fry with Fresh Red Water Chestnut

Name: Stir-fry with Fresh Red Water Chestnut
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 bowl water chestnut; 1 carrot; 1 piece celery; Some salt; Some Water starch; 1 spoon oil

by Noodle sister LEE

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Some people say they want me to write more articles, um, the old saying about cooking is a good old saying: don’t leave your hands, bend your mouth, and medicine can’t stop!
Two flowers bloom, one on each table.
When I was young, I loved to eat fresh products every season-shower heads and red Ling, both old Ling and Nen Ling. Today, this small stir-fry uses tender red Ling, which is very refreshing when eaten raw. The color of the red water chestnut is fresh and tender, and the water chestnut grows into a dark color.

Ingredients

1 bowl Water Chestnut
1 Carrot
1 piece Celery
Some Salt
Some Water Starch
1 spoon Oil

Stir-fry with Fresh Red Water Chestnut

1. Look, what an elegant stretch of water chestnut

Stir-fry with Fresh Red Water Chestnut recipe

2. Take a bowl of Hongling

3. Cut millet shallots into thin sections, prepare appropriate amount of starch water

4. Carrots and celery are cut into small sections, and the red water chestnut is peeled to take out the tender and white red meat (the peeling process is painful, but the absolute value)

5. Put a small amount of oil in the wok and stir-fry the carrot slices to activate the carotene, then add celery and continue to fry for 1 minute, then serve.

6. Add a small amount of oil to sauté the millet and shallots, pour in the red chestnut meat and stir fry for about half a minute, then pour in the carrots and celery