Oil-consumption Braised Fresh Lotus Straw Mushrooms
Overview
Now is the season of lotus seeds. Fresh lotus seeds are sweeter, crisper and tenderer than dried lotus seeds. They are out of season in about a month. Eat them occasionally, they are refreshing and fresh
Tags
Ingredients
Steps
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Prepare 250 plump shelled fresh lotus seeds, which is about the amount of two rice bowls
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First, peel off the green thick skin. There is a layer of membrane inside. After peeling it off, you will find the lotus seeds you usually see. Take out the green core inside. The lotus seed core is very bitter, but it is very good at reducing internal heat. If you can eat it, it is better to eat the core together
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Prepare a small bowl with some water and put the peeled lotus seeds in the water. I peeled them for more than an hour and put them in the water to ensure they are fresh
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Peel out enough for a small bowl
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Put a few grains of rock sugar in the pot, boil the water for 3 minutes. The fresh lotus seeds don’t need to stay for too long. They will be crispy and not too glutinous
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Wash straw mushrooms
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Cut in half
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Wash the Chinese cabbage
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Put water in a pot, add a little salt and a little oil and blanch the cabbage for 15 seconds. Add salt and oil to blanch the vegetables to prevent them from turning yellow
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Sliced garlic cloves
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Boil the water in the pot and add cooking oil. Immediately add the garlic slices. When the garlic slices turn golden, add the straw mushrooms and stir-fry. Add 2g of salt
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Add salt and add oil after the straw mushrooms soften
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After adding more oil, you can add fresh lotus seeds, stir-fry evenly and then put it on the plate
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Do not use a plate that is too shallow. The straw mushrooms will release water 2.3 minutes after loading. If the plate is too shallow, the juice will overflow
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Finished product
