Three Bean Lily

Name: Three Bean Lily
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 25g Cashew nuts; 25g ginkgo; 30g Pine nuts; 1 piece lily; 1 celery; 50g carrot; 1g salt; 1 tbsp oil; a little Chicken Bouillon Powder; 2 tbsp Water starch

by Beans

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Eat at a Hong Kong-style restaurant, take pictures on the menu, go home and DIY~~The materials are familiar to everyone, and the taste is very good~~

Three Bean Lily

1. material;

2. Cut off the head and tail of the lily, open and wash; peel the carrot and cut into small cubes; remove the celery and cut into small cubes;

3. Wash pine nuts, cashews and ginkgo nuts separately;

4. Heat oil in a pan, stir-fry the pine nuts over a low heat, and then set aside;

5. Stir-fry cashew nuts;

6. Reheat the pan, add the ginkgo and fry for a while;

7. Add carrots and celery and stir fry a few times;

8. Add lily, pine nuts and cashew nuts and stir fry a few times;

9. Season with salt, chicken essence, and thicken the gorgon with water starch.

Tips:
1. The vacuum-packed ginkgo I use, if it is raw, needs to be processed and reused.
2. Lily can not be fried for a long time, it will change color easily.