Fragrant and elegant --- Lotus Pond Stir-fried
Overview
If the big fish or meat feels a little greasy, then it is the wisest choice to serve a fresh vegetable condiment at this time. Fresh and crisp lotus root slices, fungus, and snow peas are served together. It is tempting, delicious, and green.
Tags
Ingredients
Steps
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Wash the black fungus and dried lily, soak them in water and let them grow.
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Remove the old tendons from the snow peas, wash them, and cut the irregularities at both ends with a knife; tear the black fungus into small florets, and cut the carrots into diamond-shaped slices.
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Peel the lotus root, cut into thin slices, and soak in water.
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Blanch the lotus root slices in a pot of boiling water for about 1 minute, remove, rinse and drain.
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Blanch carrots, snow peas, and black fungus in boiling water, take out, rinse, and drain.
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Heat a little oil in a pot, add garlic slices and sauté until fragrant.
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Pour in black fungus, lotus root slices, carrots, lilies, snow peas, add salt, and stir-fry quickly over high heat for a while.
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Add appropriate amount of water starch to thicken it.
