Stir fry in lotus pond (1)(he tang xiao chao )

Stir fry in lotus pond (1)

Introduction:

"Cantonese cuisine is very particular about the color and nutrition of dishes, and vegetarian dishes are no exception. For example, this "lotus pond stir fry" is a classic vegetable dish in terms of color, nutrition and taste. It is especially suitable for girls who are losing weight. The ingredients of this dish can be more diversified. In a word, it's OK to keep the overall matching tone of the ingredients. There's no problem in changing the ingredients properly. For example, you can also add broccoli, fresh lily and so on

Production steps:

Step 1: prepare materials.

Step 2: wash lotus root, peel and cut into thin slices.

Step 3: clean the peas and remove the tendons.

Step 4: peel and slice the water chestnut.

Step 5: tear the purple cabbage into small pieces.

Step 6: slice the carrot.

Step 7: soak the hair of Auricularia auricula, tear it into small pieces and blanch it in boiling water.

Step 8: heat the oil in the pan and saute the garlic slices.

Step 9: put all the vegetables into the pot and stir fry for a while.

Step 10: stir fry with Chicken salt.

Materials required:

Lotus root: a section

Peas: 100g

Water chestnut: 50g

Carrot: one

Auricularia auricula: right amount

Purple cabbage: right amount

Oil: right amount

Salt: right amount

Garlic: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Notes: ● lotus root, water chestnut and Lily are all grown in the soil. They are cool vegetables. They can dispel fire and moisten lungs, so they are called lotus pond stir fry. If you can buy lotus leaves, after stir frying, pour them directly on the plate with lotus leaves, and immediately the fragrance of lotus overflows. Call it "lotus pond fragrance" is really worthy of the name, only dry lotus leaves at home, so local materials, sell some difference! When you fry these seasonal vegetables, you must fry them quickly in high heat to make them taste crisp.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : He Tang Xiao Chao