Wufu linmen fried water chestnut and lotus root slices

Wufu linmen fried water chestnut and lotus root slices

Introduction:

"There are five common ingredients, each of which is good for health. In short, water chestnut is tender and rich in body fluid. It has the functions of clearing away heat and resolving phlegm, appetizing and digesting food, generating body fluid and moistening dryness, improving eyesight and sobering up. It is said that it can prevent cancer; Auricularia auricula can resist blood coagulation, antithrombotic and lowering blood lipid; lotus root has long been said that "lotus is a treasure, autumn lotus is the most tonic". The weather is dry, eat some lotus root, can play the role of Nourishing Yin, clearing heat, moistening dryness, relieving thirst, clearing heart and calming mind. At the same time, lotus root is warm and has the function of contracting blood vessels. Eating more can nourish the lung and blood. Cucumber can beautify and lose weight, and its bittern has anti-cancer effect. According to the compendium of Materia Medica, cucumber has the functions of clearing heat, relieving thirst, benefiting water and reducing swelling. Pig buttock tip has the function of dispersing pain and reducing blood pressure. So the name of such a dish is a beautiful plot of longing for a healthy life. "

Production steps:

Step 1: main ingredient: water chestnut

Step 2: lotus root, cucumber and black fungus

Step 3: pork rump, only lean meat

Step 4: peel the water chestnut

Step 5: cut the water chestnut into pieces and set aside

Step 6: cut lotus root and cucumber into slices, tear black fungus into small pieces

Step 7: after slicing the lean meat, add a little salt, cooking wine, soy sauce, potato powder and vegetable oil, and stir for a while

Step 8: blanch lotus root slices in hot water for 2 minutes

Step 9: heat the oil in the pan and slide the processed meat slices into the pan

Step 10: add water chestnut to stir fry quickly

Step 11: add lotus root slices, black fungus and cucumber slices to stir fry (because we are in a hurry, otherwise the cucumber slices will be more crisp later.)

Step 12: add appropriate amount of boiling water to cover the pot for about 3-4 minutes, add a little soy sauce and monosodium glutamate, then turn off the fire, take out the pot and put on the plate

Materials required:

Water chestnut: 8 Liang

Lotus root Festival: one

Black fungus: a little

Cucumber: Half Root

Lean meat: 2 liang

Cooking wine: a little

Potato flour: a little

Table salt: two teaspoons

Vegetable oil: 2 teaspoons

Soy sauce: a little

Veteran: a little

MSG: a little

Note: this dish features: crisp. If time permits, cucumbers will taste better later. 2. Water chestnuts should not be eaten raw, because water chestnuts grow in mud, and there may be more bacteria and parasites on the skin and inside, so they must be washed and boiled thoroughly before eating. 3. The phosphorus content in water chestnut is higher than that in rhizome vegetables, which can promote the growth and development of human body and maintain the physiological function, and has great benefits for the development of teeth and bones. Therefore, water chestnut is suitable for pregnant women and children.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh