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.Ingredients1. 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
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