Lotus pond stir-fry

Overview

Lotus pond stir-fry, with its fresh color and light taste, has become my favorite. Lotus root strengthens the spleen and stimulates the appetite, lily moistens the lungs and nourishes the skin, carrots improve eyesight, and snow peas benefit the spleen and stomach. In late spring and early summer when it is dry and easy to get angry, you might as well eat more of them. Food

Tags

• hot dishes
• cantonese cuisine
• old man
• summer recipes
• banquet dishes
• dinner
• edible oil
• lily
• lotus root
• snow peas
• vegetable essence
• carrot
• salt

Ingredients

Steps

1. 1 Clean the snow peas and tear off the old edges

   

2. 2 Peel the carrots and cut them into long slices, break the fresh lilies into small pieces and clean them

   

3. 3 .Peel the lotus root, cut into small slices, soak in water and set aside

   

4. 4 Blanch snow peas in boiling water, remove and drain

   

5. 5 Heat oil in a pan, add carrot slices and stir-fry for half a minute

   

6. 6 Add the lotus root slices and stir-fry until cooked

   

7. 7 Then pour in the blanched snow peas

   

8. 8 Finally, season with salt and vegetable essence, stir-fry evenly and serve