Lotus pond stir-fry

Overview

I ordered this dish at a friend's party. The color of the dish is refreshing, the texture is crisp, and the taste is delicious. I like it very much. After I came back, I thought about trying it myself. It was the first time I made it. The wok at home was an iron pot. I put all the ingredients in the pot together. It was terrible. Not only did the lotus roots turn black, the snow peas also changed color, and the taste was a bit raw. I declared a failure! This time I changed the method, and the finished product has a look. Adding sausage, it is lighter and more salty than plain stir-fry, delicious!

Tags

• hot dishes
• fungus
• lotus root
• msg
• sausage
• snow peas
• sugar
• carrot
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, one section of lotus root (sliced by people in the market), half a sausage, half a carrot, a handful of soaked fungus, and a handful of snow peas

   

2. 2 Put water in a pot and boil

   

3. 3 Pour in the snow peas and cook until they change color, take them out

   

4. 4 Then pour in the lotus root slices and blanch them for 3 minutes until they change color, take them out

   

5. 5 Soak in cold water

   

6. 6 Slice sausages and carrots, tear fungus into small pieces

   

7. 7 Heat the pot and pour oil

   

8. 8 Add sausage and stir-fry until it changes color

   

9. 9 Pour in the carrots and fungus and stir-fry until the carrots become soft

   

10. 10 Pour in the blanched lotus root slices and snow peas, add salt and sugar and stir-fry quickly, sprinkle with MSG and mix well, take it out of the pot

    

11. 11 Finished, plate.