How to make lotus pond stir-fry

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  1.Cut the garlic, ginger and pepper and set aside.

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  2. Slice the lotus root and soak it in cold water to prevent discoloration.Soak it for a few minutes before changing it again.water to remove starch from lotus roots.

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  3. Remove the horns and tendons from the snow peas and clean them.

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  4. Remove the base of the soaked fungus.Just the roots, some will be a little white.

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  5. Peel the carrot and cut it into petals.I first use a knife to cut around the radish.Make a V-shaped groove and then slice it.

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  6. Boil water in a pot, add some oil, pour in radish and lotus root and blanch the water, I am broken Take it out raw and soak it in cold water (because the pot cannot be stir-fried over high heat), or blanch it for one minute and then take it out and stir-fry it.Soaking it in cold water should make it crispy and crispy.

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  7. Blanch the snow peas and fungus in the same way, and remove them raw.The snow peas can be used in one minute.Okay, fungus takes a little longer, because only eight pictures can be uploaded, so the rest are omitted.

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  8. Heat the oil in the electric ceramic stove at 220 degrees.When the oil temperature rises, pour in the ginger and garlic.Chili, stir-fry until fragrant, then add the blanched lotus root, radish, snow peas, and fungus, stir-fry together for 30 seconds, then add salt, continue to stir-fry for 30 seconds, and remove from the pan, because they are all cooked.It’s my first time to learn to distribute recipes and I have no experience.Some pictures cannot be uploaded because I haven’t taken them yet.I will take more detailed pictures in the future.

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  9. The finished product was bland after seeing a lot of it, so I added chili to give it a nice texture.After being crisp and sweet, the aftertaste is a little spicy.It feels different.