Jiangnan flavor stir-fried fresh red water chestnut

Overview

How to cook Jiangnan flavor stir-fried fresh red water chestnut at home

Some people ask me to write more articles. Well, as the old saying goes when it comes to cooking, you can’t leave your hands with your fists, you can’t leave your mouth with your songs, and you can’t stop taking medicine! Two flowers bloom, one on each side. When I was a child, I loved to eat fresh seasonal products - showerheads and red water chestnuts, both old and young. Today's stir-fry uses tender red water chestnuts, and it's also very delicious when eaten raw.
Take a bowl of red water chestnuts, cut millet and green onions into thin sections, and prepare appropriate amount of starch water
Cut the carrots and celery into small pieces, peel the red water chestnuts and take out the fresh and tender white red water chestnut meat (the peeling process is painful, but absolutely worth it)
Add a small amount of oil to the wok, add carrot slices and stir-fry briefly to activate the carotene, then add celery and continue to stir-fry for 1 minute, then remove and set aside
Add a small amount of oil and sauté the millet and green onions until fragrant. Add the red rhombus and stir-fry for about half a minute. Add the carrots and celery
Add a little starch water to thicken the gravy, cover and simmer for about 30 seconds, add salt and cook
This is a summer and autumn seasonal dish. October is coming, so hurry up and try it again before it goes out of season!