Stir-fried lotus root with parsley
Overview
Parsley has the effect of clearing away heat and detoxifying. It is also a high-fiber vegetable and is helpful in promoting intestinal peristalsis. Lotus root mainly moistens, nourishes yin, nourishes the lungs and also nourishes the stomach. Both celery and lotus root are cold foods and need to be eaten in moderation, so onions and ginger are added to the dish to balance it.
Tags
Ingredients
Steps
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parsley stalks, 1 lotus root section, 1 carrot, 1 piece of onion, and 1 small piece of ginger.
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Wash the parsley, blanch it in water for 1 minute, take it out and let it cool.
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Peel and shred lotus root, blanch in water for 1 minute, remove and cool.
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Peel and shred the carrots, cut the onions into shreds, and cut the ginger into slices.
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Have all ingredients ready.
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Heat a pan, add some oil and sauté carrots, ginger and onions until fragrant, then add shredded lotus root and stir-fry, add a spoonful of oyster sauce and sauté until fragrant, finally add some salt and five-spice powder and stir-fry evenly.
