Ingredients of fried black fungus and Dutch beans with lotus root slices
Lotus root 250g carrot 1 root
Dutch bean 100g auricularia auricula 1.
Soy sauce 1 tbsp oil 2 tbsp.
Salt 1 spoon sugar 1 spoon
Onion 1
Method for frying black fungus and Dutch beans with lotus root slices
Step 1 lotus root peeled, washed and sliced, soaked in a spoonful of white vinegar and water 10 minute without discoloration.
Step 2: soak the fungus in cold water, remove the silk, pinch the head and tail of the pea, wash the carrot and cut it into diamond-shaped pieces.
Step 3: Boil water in a pot, add a spoonful of salt and a spoonful of oil, and add peas, lotus roots, fungus and carrots respectively. Choose blanching time according to different ingredients.
Step 4: The blanched ingredients are too cold to make them brittle and cool.
Step 5: Heat the pan and cool the oil. Add chopped green onion and stir-fry until fragrant. Add all the ingredients except carrots and stir-fry for a while.
Step 6 Add carrots, pour in a spoonful of soy sauce (not too much) and stir fry.
Step 7 Sprinkle a proper amount of salt, chicken essence and sugar before cooking, stir-fry evenly, and add a spoonful of starch and a half bowl of fresh lotus pond to cook, which is full of spring, which is conducive to weight loss and health.
Cooking skills of fried black fungus and Dutch beans with lotus root slices
1. Lotus root with a spoonful of white vinegar is not easy to change color. 2. Adding oil and salt during blanching can better preserve the nutrition of vegetables and make dishes more colorful. 3. The drowning time should not be too long. The blanched vegetables are too cold to make them brittle. 5. Put less soy sauce, so as not to affect the appearance. 6. The taste without sugar is also sweet, and you can choose according to your personal taste.