Lotus Pond Yicai

Overview

Summer is here, we see lotus ponds again, we meet lotus roots again, we will never get tired of eating them!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• chicken powder
• dried cloud fungus
• garlic slices
• lily
• lotus root
• olive oil
• oyster sauce
• parsley
• snow peas
• sugar
• carrot
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare materials (can change according to your own inventory)

   

2. 2 Slice the lotus root and carrot, tear off the tendons of the snow peas, tear the lily into small pieces, cut the parsley into sections, and soak the dried cloud fungus

   

3. 3 Cut lotus root, carrot, and cloud fungus separately in boiling water (these materials should not be overcooked, which will affect the taste), and steam the lily in water

   

4. 4 Heat a pan, add olive oil, saute ginger slices and garlic slices

   

5. 5 Add snow peas and parsley, stir-fry evenly over medium heat

   

6. 6 Add the cloud fungus and stir-fry evenly

   

7. 7 Add seasonings and stir-fry evenly

   

8. 8 Add the lotus root slices and stir-fry

   

9. 9 Turn to low heat, add lily and stir-fry

   

10. 10 Turn off the heat and serve