Stir fry in lotus pond (2)(he tang xiao chao )

Stir fry in lotus pond (2)

Introduction:

"Lotus root is rich in vitamin C, and also contains dietary fiber, protein, vitamin B, vitamin C, fat, carbohydrate, calcium, phosphorus, iron and other minerals. Eating more can clear away heat, cool blood, disperse blood stasis, stop bleeding, strengthen spleen, and appetizer, which has high nutritional and medicinal value. Folk have: "lotus a treasure, autumn lotus most fill people." I'll tell you

Production steps:

Step 1: prepare materials.

Step 2: peel, wash and slice lotus root.

Step 3: slice water chestnut.

Step 4: soak the lily in water.

Step 5: peel, wash and slice the yam.

Step 6: wash the peas and remove the tendons.

Step 7: soak black fungus in warm water and tear it into small flowers.

Step 8: cut the red pepper into small pieces.

Step 9: boil water in a pot, add a little oil and salt, and blanch lotus root, peas and Auricularia auricula.

Step 10: oil in a hot pan, heat up the oil and saute the garlic slices.

Step 11: add lotus root slices, yam, lily, black fungus, lotus bean and red pepper, stir fry, add salt and chicken essence to taste.

Step 12: add water and starch to thicken the pan. In addition, the water must be a thin layer of starch, like nothing on the line.

Materials required:

Lotus root: a section

Water chestnut: 10

Yam: a section

Lily: 10 pieces

Red pepper: one

Auricularia auricula: 10

Peas: moderate

Starch: 1 teaspoon

Salt: right amount

Note: 1. Quick stir frying can ensure crisp taste and no loss of nutrients in vegetables. 2. Because this dish is particular about both form and spirit, so do not put soy sauce.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : He Tang Xiao Chao