The Perfect Match for Autumn Health Preservation-lotus Pond Small Stir-fry
1.
Prepare lotus root, snow peas, carrot, fungus, yam.
2.
Peel the lotus root and carrot into slices, and tear the soaked fungus into small pieces by hand.
3.
Peel the yam and cut into slices. Pick and wash the snow peas.
4.
Bring water to a boil, add a small amount of salt and oil, add carrots and lotus root slices.
5.
Add yam and snow peas again.
6.
Boil the fungus in water for 1 minute.
7.
Take it directly into cold water and rinse and drain the water.
8.
Chop the green onion and ginger.
9.
Prepare water starch.
10.
Put oil in a pot and sauté the scallions and ginger.
11.
So the ingredients are quickly stir-fried after being blanched.
12.
Add the thin gorgon, add salt and chicken essence to taste.
Tips:
The blanching must be done first, and the fungus must be blanched last. In order to keep the ingredients sweet and crisp, stir fry quickly.