Today’s “lotus pond stir fry” is mainly lotus root, with lotus beans, black fungus and carrots as accessories. It has a variety of healthy vegetables, balanced nutrition, delicious taste, refreshing and fresh. Although the production is simple, it is quite outstanding in nutrition and color matching. Pure vegan can also make people move their fingers and salivate. In addition, heran organic camellia oil can nourish yin, clear away heat, generate fluid and moisten lung. It’s really moist and dry in autumn. It’s a delicious seasonal vegetable. Today, feixiaogu’s new signature is officially launched.

Ingredients

Small half lotus root
1 handful of black fungus
1 / 2 carrot
1 handful of Dutch beans
1 teaspoon camellia oil
1 teaspoon salt

Directions

Step 1
Peel and wash the lotus root, cut it into even thin slices, remove the tendons from the head and tail of the lotus bean, soak the dry fungus, tear small pieces, and cut the carrot into flowers

Step 2
Boil half a pot of boiling water. After boiling, put in lotus root slices and carrots, then put in Lotus beans and agaric. Blanch the water and take it out. Cool it and drain the water

Step 3
Start the oil pan, put an appropriate amount of Heran camellia oil and heat it to 70%

Step 4
Pour all the ingredients in and stir fry

Step 5
Stir fry evenly for about 1-2 minutes and add an appropriate amount of salt to taste