Stir fried Lily(bai he xiao chao )

Stir fried Lily

Introduction:

"This small dish uses fresh lily, lotus root, black fungus and colored pepper. The first three have a good effect of nourishing yin and moistening lung. Colored pepper is rich in various vitamins, which is very suitable for this season's stir fry."

Production steps:

Step 1: material drawing. Black fungus blisters ahead of time.

Step 2: cut the lotus root into slices, cut the pepper into slices, tear the Auricularia auricula into small pieces by hand, clean the lily, and chop the garlic

Step 3: take a small bowl, mix soy sauce and oyster sauce into juice

Step 4: pour the oil into the frying pan and fry the garlic.

Step 5: stir fry lotus root slices.

Step 6: add agaric and pepper

Step 7: when the lotus root is ripe, pour in the lily.

Step 8: stir fry slightly and pour in the juice.

Step 9: mix well and take out the pot.

Materials required:

Lily: right amount

Lotus root: right amount

Auricularia auricula: right amount

Color pepper: right amount

Garlic: right amount

Soy sauce: moderate

Oyster sauce: right amount

Note: 1, lotus root can be blanched in the water, I cut here is thin, there is no blanching water, so the first pot fried. 2. Lily is easy to cook, finally put in, transparent can be out of the pot. 3. This dish is light, only soy sauce and oyster sauce, no salt. 4. This kind of dish can be quickly cooked, and it's more convenient to mix the bowl in advance

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai He Xiao Chao