Delicate and elegant - stir fried in lotus pond(qing xiang dan ya he tang xiao chao )

Delicate and elegant - stir fried in lotus pond

Introduction:

"If you feel a little greasy, it's the wisest choice to offer a fresh seasoning. Fresh and crisp lotus root slices, Auricularia auricula and Holland beans will be put on the table together, which is attractive, delicious, green and healthy. "

Production steps:

Step 1: wash Auricularia auricula and dried lily, and soak them in water.

Step 2: remove the old tendons from the peas, wash them, and cut the irregular parts at both ends with a knife; tear the black fungus into small pieces, and cut the carrot into diamond pieces.

Step 3: peel lotus root, cut into thin slices, soak in water.

Step 4: blanch lotus root slices in boiling water for about 1 minute, take them out, rinse and drain.

Step 5: blanch carrots, peas and Auricularia auricula in boiling water in turn, take them out, rinse and drain.

Step 6: heat the pan over a little oil, add garlic slices and saute until fragrant.

Step 7: pour in black fungus, lotus root, carrot, lily, and pea, add salt, stir fry for a while.

Step 8: add appropriate amount of starch to thicken.

Materials required:

Lotus root: right amount

Peas: moderate

Carrot: right amount

Auricularia auricula: right amount

Dried lily: right amount

Garlic slices: appropriate amount

Salt: right amount

Note: 1. Soak lotus root in water immediately after slicing to avoid oxidation and blackening. In addition, when blanching lotus root slices, try not to use iron pot to avoid oxidation and blackening of lotus root slices, and the time should not be too long. Soaking and blanching can remove the starch in lotus root, and the fried lotus root slices will be crisp and delicious. 2. In order to highlight the sweetness and crispness of the food itself, this dish can only be seasoned with salt and less oil. 3. It must be stir fried quickly to ensure the crisp taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Xiang Dan Ya He Tang Xiao Chao