Stir fry in lotus pond(he tang xiao chao )

Stir fry in lotus pond

Introduction:

"The fresh color and light taste of lotus pond stir fry have become my favorite. Lotus root invigorates the spleen and appetizers, Lily moistens the lung and nourishes the face, carrots brighten the eyes, and Holland beans benefit the spleen and stomach. You may as well eat more in late spring and early summer when it is dry and easy to catch fire. "Ingredients"

Production steps:

Step 1: clean the peas and tear off the old edges

Step 2: peel the carrot and cut it into long pieces. Break the fresh lily into small pieces and clean it

Step 3: peel the lotus root, cut it into small slices and immerse it in clean water

Step 4: blanch the peas in boiling water and drain

Step 5: heat the oil in a pan and stir fry the carrot slices for half a minute

Step 6: pour in lotus root slices and stir fry until broken

Step 7: pour in the blanched peas

Step 8: finally, salt, vegetable essence seasoning, stir evenly can be out of the pot

Materials required:

Lotus root: 250g

Carrot: Half Root

Peas: 50g

Lily: one

Edible oil: right amount

Salt: right amount

Vegetable essence: moderate

Note: 1, cut lotus root to immerse in water, so as to avoid oxidation of lotus root color black. 2, fry lotus root, try to avoid contact with iron, in order to prevent the color of lotus root black affect the appearance of finished products

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : He Tang Xiao Chao