Today’s “lotus pond stir fry”,

Ingredients

A lotus root
A handful of Dutch beans
A carrot
Several black fungus
Half a corn
Proper amount of salt
Appropriate amount of vegetable oil

Directions

Step 1
Soak the black fungus in advance, remove the old pedicle and tear small pieces for standby; Wipe the lotus root with a steel ball and slice it in half; Peel carrot, wash and cut into thin slices for standby; Peel off the old tendons of Dutch beans, wash and set aside; Wash the corn kernels and set aside.

Step 2
The frying pan burns hot water. Now blanch all the raw materials in turn. First blanch the carrot and lotus root in water for less than 1 minute.

Step 3
Followed by Dutch beans, fungus and corn. Blanching time 30 seconds.

Step 4
Blanching time 30 seconds.

Step 5
After blanching, drain all the water, just put it together, and then fry it together.

Step 6
Heat the frying pan with oil, put all the materials into the pan and stir fry. Stir fry over medium high fire for about 1-2 minutes (the time to eat crisp taste is shorter), and then add an appropriate amount of salt to season, and then come out of the pan immediately.

Step 7
Looking at such a beautiful dish, I feel that I will eat more and more beautiful~