How to stir-fry lotus root with mixed black bean paste

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  1. Prepare the black fungus and soak it in advance; wash the mushrooms and remove the stems; soak the black bean in water until soft.Wash and prepare lotus root, carrot, green and red pepper, onion, ginger and garlic.

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  2.Tear the black fungus into small pieces; dice mushrooms and sausages; green and red peppers Remove stems, seeds, and cut into small pieces; peel and dice carrots; mince black beans to release the flavor; peel and mince ginger and garlic, and mince green onions;

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  3.Peel the lotus root, cut into thick slices, and then cut into small dices.Put the diced lotus root in water and add a small spoonful of white vinegar to prevent it from changing color.

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  4. Boil a pot of water, add some salt and drop some oil.Blanch the diced lotus root in water for 2 to 3 minutes.This will cook it faster later.

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  5. Blanch the diced lotus root and put it in cold water.This way the lotus root dices have a crisper texture.

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  6. Heat oil in the pot, add minced ginger, minced garlic, and chopped green onions until fragrant..

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  7. Add diced mushrooms and carrots and stir-fry over high heat for 2 to 3 minutes.

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  8. Then add tempeh, black fungus, diced sausage, green and red pepper slices, and lotus root Stir-fry the dices until cooked through.

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  9. Add one teaspoon of salt, half a tablespoon of sugar, one tablespoon of light soy sauce, and one tablespoon of soy sauce Stir in vinegar.

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  10. Drizzle a teaspoon of sesame oil before serving and add some water starch to brighten the color of the dish.

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  11.Picture of the finished product.