Lotus pond stir-fry
Overview
Lotus pond stir-fry is a traditional Han Chinese 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 pond stir-fry is derived from the fact that the yams, lotus roots, etc. in the ingredients grow in the soil! In fact, you can adjust it yourself, for example, you can add horseshoes!
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Ingredients
Steps
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Peel the lotus root and cut into thin slices
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Soak in water to prevent discoloration
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Peel the yam and cut into thin slices. Rinse the mucus with water
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Soak the black fungus in advance, slice the carrots, and remove the tendons and stems of the snow peas
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Add an appropriate amount of water to the pot, blanch the black fungus, carrots and snow peas, then remove and drain
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Then put the lotus root slices into a pot and blanch them
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Finally, let the yam blanch
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Heat oil in a pan and sauté minced garlic
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Add black fungus, carrots and snow peas and stir-fry evenly, then add a little salt and umami juice and stir-fry evenly
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I also added a little sugar
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Finally, add wet starch to thicken it
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Finished product pictures
