Lotus pond stir-fry (vegetarian assorted)

Overview

Traditional Chinese medicine teaches that five colors enter the five internal organs, and foods of the five colors can nourish the five internal organs of a person respectively. Green nourishes the liver, red nourishes the heart, yellow nourishes the spleen, white nourishes the lungs, and black nourishes the kidneys. This dish is a good ingredient for health. A refreshing and appetizing lotus pond stir-fry, with a crisp texture and extremely fragrant aroma. What makes it taste so delicious? I have a secret weapon, don’t worry, listen to me slowly~

Tags

• hot dishes
• vegetarian dishes
• black fungus
• broccoli
• cauliflower
• celery
• lotus root
• onions
• peanuts
• snow peas
• star anise
• tremella
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• salt
• sesame oil
• sweet beans

Ingredients

Steps

1. 1 Ingredients to prepare: peanuts: appropriate amount. Soak peanuts in warm water. We can do this the night before. After a night of soaking, the peanuts have absorbed enough water and become plump and fresh. Cook the soaked peanuts and dry them out for later use.

   

2. 2 Prepare ingredients: white fungus: appropriate amount, black fungus: appropriate amount, cauliflower: appropriate amount. Soak the white fungus and black fungus, remove the roots and wash them thoroughly. Break the cauliflower into small florets and wash.

   

3. 3 Prepare ingredients: broccoli: appropriate amount, snow peas: appropriate amount, lotus root: appropriate amount, celery: appropriate amount, carrots: appropriate amount, sweet beans: appropriate amount, select all vegetables, wash and cut them well.

   

4. 4 Prepare ingredients: green onion: appropriate amount, ginger: appropriate amount, pepper: appropriate amount, bay leaf: appropriate amount, star anise: appropriate amount, sesame oil: appropriate amount, salt: appropriate amount, shred onion and ginger and set aside.

   

5. 5 Blanch white fungus and black fungus, cool, drain and set aside.

   

6. 6 Blanch sweet beans and snow peas, cool them, drain them and set aside.

   

7. 7 Blanch the celery, cool it, drain it and set aside.

   

8. 8 Blanch cauliflower and broccoli, cool, drain and set aside.

   

9. 9 Blanch the carrots, cool them, drain them and set aside.

   

10. 10 Blanch the lotus roots, cool them, drain them and set aside. The order of blanching ingredients is based on the principle of shallow first and then deep. Lotus roots will have a little mucus when blanching, so they are put last. Every time you blanch, wait until the water boils before adding ingredients.

    

11. 11 Frying oil. Cooking oil is the secret weapon that makes this dish extremely fragrant. Put oil in the pot, slightly more oil. After the oil is hot, add bay leaves, star anise, Sichuan peppercorns, onion and ginger shreds, and slowly fry over medium heat. Do not use high heat to avoid burning. During the frying process, keep turning with a spatula to ensure that the spices are heated evenly. This will allow the flavor of the spices to slowly penetrate into the oil.

    

12. 12 When the spices turn brown, turn off the heat. Remove the spices and throw them away, and set aside the oil.

    

13. 13 Restart the pot and pour the oil we just fried into the pot. After the oil is hot, pour all the ingredients that have been blanched and dried into the pot. Because we have blanched all the ingredients before, the frying time should not be too long. Add salt and stir-fry quickly and turn off the heat. Pour in the sesame oil, stir well and serve.

    

14. 14 The taste is crisp and refreshing.

    

15. 15 The colors are colorful and beautiful.

    

16. 16 Like a garden full of spring colors.

    

17. 17 Cut a period of time to flow slowly, flowing into the moonlight and rippling slightly,

    

18. 18 Play a song with the faint fragrance of lotus,

    

19. 19 The beautiful sound of the piano fell next to me.

    

20. 20 It’s time to take care of yourself in spring, so take action.