Stir-fried lily
Overview
Lily can moisten the lungs and relieve cough, and has the effect of moisturizing and clearing away heat. It is especially suitable for eating in autumn. Today I will share a stir-fried lily.
Tags
Ingredients
Steps
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Prepare ingredients.
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Cut fresh lilies into slices, remove the black edges and wash them thoroughly.
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Peel and wash lettuce and carrots.
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Pour water into the pot. When the water boils, pour the fungus in and blanch it for two minutes.
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Peel the carrots and lettuce, wash and cut into thin slices, slice the garlic, tear the fungus into small florets, and cut the green onion into horseshoe shapes and set aside.
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Pour oil into the pot, heat the oil to 70% to 80% heat and sauté the onions and garlic.
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Spoon in the lettuce and carrots and stir-fry evenly.
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Then pour the fungus in and stir-fry.
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Finally, pour in the lilies and stir-fry until the edges turn transparent. Add water, starch and salt, stir-fry evenly and serve.
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Finished product picture.
