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Introduction:

"Sour, sweet, bitter, spicy, salty (fresh) -- who knows the taste of tea and Zen"

Production steps:

Step 1: peel the white lotus root and cut it into thin slices, soak it in water; cut the red pepper, balsam pear, Auricularia auricula into small pieces, and break the lily into pieces.

Step 2: bring to a boil with proper amount of water, blanch the lotus root slices for about 1 minute, remove the cold water and drain for standby; < br > if the pot is hot, add a little oil, add red pepper, balsam pear and Auricularia auricula and stir fry for a while; < br > pour in the lotus root slices with drained water, stir fry quickly for a while, add appropriate amount of salt, sugar and vinegar to taste.

Step 3: turn off the heat, leave the stove, add Lily and stir well.

Materials required:

White lotus root: 150g

Red pepper: right amount

Lily: right amount

Balsam pear: moderate amount

Auricularia polytricha: right amount

Vinegar: right amount

Salt: right amount

Sugar: right amount

Note: the main reason for adding vinegar is to make lotus root not change color as much as possible. Quick stir frying can ensure crisp taste and no loss of nutrients in vegetables.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original