The Perfect Match for Autumn Health Preservation-lotus Pond Small Stir-fry

by West Horse Gardenia

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

In autumn, the weather is high and the air is dry and the climate is dry. The dryness of autumn is easy to hurt the lungs. Therefore, the autumn diet should be light, eat less fried foods, eat more fresh vegetables and fruits, eat more sour foods, drink more water, and eat more radishes, lotus roots, bananas, pears, honey, etc. Dry food.
Lotus Pond Xiaochao is an autumn health-preserving vegetable based on lotus root. The combination of color and nutrition is very particular, whether in terms of color, nutrition or taste, it can be regarded as a classic among vegetarian dishes. The autumn season is the time when fresh lotus roots are in the market. In addition to the large amount of carbohydrates, fresh lotus roots are also rich in protein and various vitamins and minerals. There has long been a saying in the folk that "new tender lotus roots win the imperial physician". For the elderly, autumn lotus root is a good food for nourishing the stomach, nourishing yin, strengthening the spleen and replenishing qi. "

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.

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