Lotus pond stir-fry

Overview

Lotus roots in autumn are very delicious. Lotus roots are warm but not dry. They are very suitable for eating in autumn. They are delicious whether stewed in soup or stir-fried. Lotus pond stir-fry, I personally think it is a dish worthy of everyone's liking. This dish is very bright in color, both eye-catching and healthy, and rich in nutrients. It is paired with carrots, black fungus, and snow peas, making the color more vivid and whetting your appetite!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• children
• dinner with friends
• summer recipes
• autumn recipes
• lunch
• chicken essence
• condiments
• edible oil
• garlic
• lotus root
• main ingredients
• snow peas
• water starch
• water-haired black fungus
• carrot
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, (the way to eat them is slightly different depending on the characteristics of the lotus root: seven-hole lotus root has a high starch content, low water content, glutinous but not crispy, and is suitable for making soup; nine-hole lotus root has a high water content, is crisp, tender, and juicy, and is most suitable for cold dressing or stir-frying.)

   

2. 2 Peel the lotus roots and carrots, remove the heads and tails of the snow peas and wash them

   

3. 3 Cut the lotus root into thin slices and soak it in water with a few drops of vinegar to prevent oxidation and blackening

   

4. 4 Slice carrots, slice garlic

   

5. 5 The induction cooker needs a basin of boiling water, a few drops of water and a little salt

   

6. 6 Copy the lotus root first, then boil it in cold water and set aside

   

7. 7 Then chop the carrots and put them in cold water and set aside

   

8. 8 Then copy the snow peas

   

9. 9 Copy and soak in cold water for later use

   

10. 10 Soak everything in cold water

    

11. 11 Turn on the gas stove. First, put oil in the pan over low heat. Use less oil, because these dishes today do not absorb oil.

    

12. 12 Add garlic slices to bring out the aroma of garlic

    

13. 13 Put the freshly watered lotus roots, carrots, black fungus, and snow peas under high heat. Stir-fry for a while, add a little salt, a little chicken essence, stir-fry evenly, then add some water starch and quickly stir-fry evenly and take it out of the pan. You can't put soy sauce in this dish today, you need to keep the original color of the vegetables.

    

14. 14 A vegetable with bright colors that is both eye-catching and healthy is ready.