A colorful plate of [Stir-fried lotus root slices]

Overview

The lotus root slices fried this morning were in various colors, including white, purple, red, black and green. I was delighted to see them. Seasoned only with olive oil, a little salt and sugar, the dish is light and light, highlighting the original flavor, a bit pastoral, crisp and refreshing.

Tags

• hot dishes
• home cooking
• quick dishes
• old man
• autumn recipes
• lunch
• dinner
• students
• celery
• fungus
• garlic
• lotus root
• olive oil
• sugar
• carrot
• purple cabbage
• salt

Ingredients

Steps

1. 1 Raw materials, washed and ready for use.

   

2. 2 Tear the purple cabbage into small pieces by hand, soak the fungus and tear into small pieces, cut the carrot into thin slices, cut the celery, and mince the garlic.

   

3. 3 Cut the lotus root into thin slices and soak it in cold water to prevent it from turning black.

   

4. 4 Cut the lotus root into thin slices and soak it in cold water to prevent it from turning black.

   

5. 5 Boil water in a pot until it boils, add lotus root slices and cook for about 1 minute, remove and drain.

   

6. 6 Boil water in a pot until it boils, add lotus root slices and cook for about 1 minute, remove and drain.

   

7. 7 Pour an appropriate amount of olive oil into the hot pan. When the oil is hot, add the minced garlic and stir-fry for a few times.

   

8. 8 Pour an appropriate amount of olive oil into the hot pan. When the oil is hot, add the minced garlic and stir-fry for a few times.

   

9. 9 Then add purple cabbage, carrots, fungus, and celery and stir-fry over high heat.

   

10. 10 Then add purple cabbage, carrots, fungus, and celery and stir-fry over high heat.

    

11. 11 Add the lotus root slices and stir-fry, add a little salt and sugar, and stir-fry evenly.

    

12. 12 Take it out of the pan and put it on a plate