Stir fried celery with lotus root and fungus(lian ou mu er chao xi qin )

Stir fried celery with lotus root and fungus

Introduction:

"I made this vegetable in the evening, and I ate a lot of food at home. I usually finished most of the vegetables on the table at home. I'm very happy to see the effect today."

Production steps:

Step 1: prepare ingredients: celery, lotus root, agaric, garlic.

Step 2: peel and chop garlic, soak Auricularia auricula, remove pedicel and tear, tear off celery and cut into oblique section, slice carrot.

Step 3: peel the lotus root, cut it into thick pieces, and then cut it into pieces (as shown in the picture)

Step 4: boil water in a pot, add salt, cooking oil, celery and lotus root, and blanch for 2 minutes.

Step 5: pick up the drained water.

Step 6: hot pot, pour appropriate amount of cooking oil, pour garlic and saute until fragrant, then pour in fungus and carrot and stir fry for a while.

Step 7: pour in lotus root and celery and stir fry together. During this time, the water in the pan will evaporate. Add some water and abalone juice and stir fry until it is well done. Add salt, chicken powder, sugar and a little sesame oil and stir well.

Step 8: shovel and load the basin.

Materials required:

Lotus root: 1 small root

Celery: 2

Auricularia auricula: 5

Garlic: 1

Carrot: a little

Salt: right amount

Oil: right amount

Chicken powder: a little

Abalone juice: 2 tbsp

Sesame oil: a little

Note: cut lotus root and soak it in a little salt water to prevent oxidation and blackening. Blanch celery and lotus root with water to remove the astringent taste and shorten the frying time.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lian Ou Mu Er Chao Xi Qin