Stir fried lotus root slices(qing chao ou pian )

Stir fried lotus root slices

Introduction:

"Stir fried lotus root slices is a home-made dish. The main raw materials are easy to get and the method is easy to learn. It is a good choice for home-made dishes. The color is clear and the taste is moderate, which is conducive to the relief of cough and asthma. I want to eat it all of a sudden, so I want to share it with you

Production steps:

Step 1: 1. Peel the lotus root, cut it vertically into 2 and a half from the middle, then cut it into pieces with a knife; soak it in water

Step 2: 2. Wash the scallion and cut it into 0.5cm pieces; cut the ginger into slices

Step 3: 3. Drain the lotus root

Step 4: 4. Heat up the oil pan, add ginger slices to make it fragrant, pour in lotus root slices and stir fry for 2 minutes

Step 5: 5. Add some salt and chicken essence and turn off the heat

Step 6: 6. Pour in the scallions, stir fry evenly and serve

Materials required:

Lotus root: right amount

Chives: right amount

Ginger: right amount

Salt: right amount

Salad oil: right amount

Chicken essence: appropriate amount

Note: raw lotus root is sweet in taste and cold in nature. It enters the heart, spleen and stomach channels. It has the functions of clearing away heat, generating body fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and relieving diarrhea. It is mainly used for febrile diseases, such as thirst, vomiting blood, bleeding and heat drenching. Cooked lotus root is warm in nature and sweet in taste. It has the effects of benefiting stomach and spleen, nourishing blood and tonifying, promoting muscle growth and relieving diarrhea. It is mainly used for treating lung heat cough, irritability and thirst, diarrhea due to spleen deficiency, loss of appetite and various blood syndromes.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Chao Ou Pian