Stir fry in lotus pond

Stir fry in lotus pond

Introduction:

Production steps:

Step 1: soak Auricularia auricula, wash and tear small flowers; wash and slice carrots, remove celery leaves, wash and cut into small sections; peel lotus root and cut into thin slices; shred bean curd skin; cut green onion and ginger into small pieces.

Step 2: after boiling water in the pot, add a little oil and salt, add carrots, fungus, celery, lotus root, bean curd skin in turn, blanch quickly, take out cold water, and filter dry.

Step 3: when the oil in the pot is 70% hot, stir fry the onion and ginger until fragrant.

Step 4: put all the ingredients into the pot together and stir fry quickly for two minutes.

Step 5: season with salt and chicken essence, and thicken with starch.

Materials required:

Lotus root: right amount

Carrot: right amount

Auricularia auricula: right amount

Tofu skin: appropriate amount

Parsley: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Note: 1, must quickly stir fry in order to ensure the crisp taste; 2, the ingredients of this dish can also be used with yam, water chestnut, Dutch beans, etc.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh