It's hot in summer, I have no appetite, and I like to eat some light dishes. Lotus root is as white as jade, delicious and nutritious, and is deeply loved by everyone. Lotus root contains a lot of vitamin C and dietary fiber, which has the effects of nourishing stomach, nourishing yin, invigorating spleen and benefiting qi, and is a good food supplement. Has the effects of promoting digestion, quenching thirst, promoting salivation, and clearing away heat. Broccoli is rich in vitamins, especially folic acid. Stir-frying these two ingredients together is simple, crispy, light and delicious, nutritious, and color matching can make you have an appetite. It is a good snack for home health in summer. Let's share the practice:
Fried lotus root slices with broccoli
Ingredients: lotus root slices 1 bag, broccoli 1 flower, half a carrot, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon, proper amount of water starch,
Exercise:
Lotus root slices are plastic-sealed lotus root slices bought in the supermarket. Open the bag. Soak lotus root slices in clear water for 10 minute, and take them out after washing.
Cut off the roots of broccoli, break them into small flowers by hand, slice carrots and chop garlic.
Boil the pot with water, add a little salt and blanch the broccoli. When the broccoli turns dark green, take it out and cool it in cold water. Take out and drain. When blanching broccoli, adding a little salt to the water will make broccoli greener. Blanching and cooling in cold water can keep broccoli crisp and tender, and the color will not turn yellow.
Boil the water in the pot again, put the lotus root slices in the boiled water for 1-2 minutes, take out the lotus root slices, put them in cold water for cooling, and take them out and drain them for later use.
Heat the oil in the pan, add minced garlic, saute garlic, add carrot slices and stir well.
Add lotus root slices and stir fry 1-2 minutes.
Add broccoli, oyster sauce and a little salt, stir-fry evenly over high fire, pour in a little water starch, stir-fry evenly over high fire, turn off the fire and serve.
Tip: When blanching broccoli, adding a little salt to the water will make broccoli greener. Blanch and put in cold water to keep the broccoli crisp and tender, and the color will not turn yellow. Oyster sauce is salty, so you should put little or no salt, and fry it quickly when frying.