This dish was given to my sister. She was afraid of eating chickens, ducks, fish and pigs in her month. She gave her the whole dish fresh and slightly sweet, especially lily. I didn’t expect that she could eat up a plate and take half a pot of millet porridge….. This dish is also suitable for children in the fat reduction period. It can be served with rice or noodles.

Ingredients

50g Lily
100g carrot
50g corn granules
100g bubble black fungus
200g shrimp
50g green peas
Less than edible salt
Half a spoonful of chicken essence
A bowl of water starch
Appropriate amount of edible oil

Directions

Step 1
The material is ready, and fresh lily is used

Step 2
Cool the oil in a hot pot. Stir fry the carrot slices first, then add green peas and corn particles to stir fry until they change color. Add a bowl of water and soak black fungus. Cover the lid and cook over high heat

Step 3
Five minutes later, add shrimps, stir fry evenly, cover until the shrimps are cooked, add seasoning, stir fry evenly, take out of the pot, and leave the soup in the pot

Step 4
Boil the soup over high heat, add Lily slices, blanch and change color, and then remove. This ensures that the lily is crisp, fresh and sweet.

Step 5
Remove the lily and pour it on the plate.