Stir fried lotus pond-You Are Foodie

By Yedda
5

Stir fried lotus pond

Lotus pond stir fry, with fresh color and light taste, has become my favorite. Lotus root invigorates the spleen and appetizers, Lily moistens the lung and nourishes the face, carrot brightens the eyes, and lotus bean benefits the spleen and stomach. In the late spring and early summer, when it is dry and easy to get angry, you might as well eat more.Ingredients

Main Ingredients

the lotus root 250g

Auxiliary Ingredients

1. When the lotus root is cut, it should be immersed in water to prevent the oxidation color of the lotus root from turning black2. When frying lotus root, try not to let the lotus root contact with iron to prevent the color of the lotus root from turning black and affecting the appearance of the finished product

Step 1 . Clean the beans and tear off the old corners

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

Step 3 . Peel the lotus root, cut it into small slices, and soak it in water for later use

Step 4 . Blanch the beans in boiling water, remove and drain

Step 5 . Heat the oil in a pan and stir fry the carrot slices for half a minute

Step 6 . Pour in the lotus root slices and stir fry until they are raw

Step 7 . Pour in the boiled beans

Step 8 . Finally, season with salt and vegetable essence, stir well and then serve

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!