Lotus pond stir-fry

Overview

[Cantonese cuisine] Lotus pond stir-fry is a traditional specialty dish in Guangdong Province. Cantonese cuisine is very particular about the color and nutritional combination of dishes, and vegetarian dishes are no exception. The name of the lotus stir-fry is because the lotus roots in the ingredients grow in the soil. If you can buy lotus leaves, blanch the lotus leaves and place them on the bottom of the plate. After the dish is fried, place it on the lotus leaves. The fragrance of lotus will be overflowing, and the name of the lotus stir-fry is more appropriate. (Excerpt from Baidu)

Tags

• hot dishes
• home cooking
• lunch
• dinner
• black fungus
• lotus root
• snow peas
• soybean oil
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients. Cut the lotus root into thin slices, and slice the carrot into rhombus shapes. (The carrots are cut diagonally and then crosswise to form a rhombus shape.) Soak the fungus, remove the gluten from the snow peas, and break them in half

   

2. 2 Remove tendons and break in half

   

3. 3 Boil a pot of water, put the vegetables in, add some salt and soybean oil, blanch for a minute, then turn off the heat and cook

   

4. 4 Add oil to the wok and add three slices of ginger. (You can also add some garlic and green onions) Then put the four vegetables in and stir-fry. After stir-frying for 5 minutes, pour some water in, cover it up, turn off the heat and take it out.

   

5. 5 Multiply it out.