Today’s “lotus pond stir fry”,
A lotus root
A handful of Dutch beans
Several black fungus
Half a corn
Proper amount of salt
Appropriate amount of vegetable oil
Step 1Soak 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 2The 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 3Followed by Dutch beans, fungus and corn. Blanching time 30 seconds.
Step 4Blanching time 30 seconds.
Step 5After blanching, drain all the water, just put it together, and then fry it together.
Step 6Heat 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 7Looking at such a beautiful dish, I feel that I will eat more and more beautiful~