Preparation materials: 200g of Dutch beans, 200g of lotus root, appropriate amount of oil, appropriate amount of salt, 50g of carrots, 20g of garlic and half a tablespoon of sugar. ?

1. Slice lotus root, carrot and garlic, remove old tendons from peas and wash. ?

2. Put oil in the pot. When the oil is hot, add garlic slices and stir fry, add lotus root slices and stir fry, then add carrot slices and stir fry for 2-3 minutes. ?

3. Pour in the snow beans, stir-fry until the snow beans change color, add some salt and stir-fry for a while until cooked. Tips for life: When buying lotus roots, try to buy lotus roots that are sealed on both sides: there will be no impurities such as sediment in the lotus roots, which is easier to clean. If the lotus root is red or brown mucus appears, it means it is not fresh. ?

Second, method two?

Preparation materials: 50g yam, 50g Dutch bean, 50g lotus root, 50g carrot, appropriate amount of peanut oil, 2g salt, 2g chicken essence, appropriate amount of onion, appropriate amount of ginger, appropriate amount of water starch and appropriate amount of sesame oil. ?

1, peeled lotus root and sliced carrot. Tear the soaked fungus into small pieces by hand. ?

2. Peel and cut the yam, wash the peas, boil water in the pot, add a little salt and oil, and add carrots and lotus root slices. ?

3. Add yam and peas, add fungus blanching water 1 min, then directly pour into cold water, cool and drain. ?

4. Chop the onion and ginger and prepare water starch. ?

5. Saute chopped green onion and ginger in oil, add boiling water, stir-fry the materials quickly, add thin glutinous rice, add salt and chicken essence to taste. ?

Three. Method 3

Preparation materials: Dutch bean, lotus root, auricularia auricula, carrot salt and olive oil. ?

1, pinch the pea head to remove tendons, and wash it for later use; Peel the lotus root and cut it into thin slices; After soaking the fungus, tear it into small pieces, and cut the carrot into diamond-shaped pieces. ?

2. Put water in the pot, add a few drops of olive oil and a little salt, bring to a boil, add lotus root slices, peas, fungus and carrots, and blanch for 2-3 minutes until the color changes slightly. ?

3. Add olive oil to the pot, add lotus root slices, peas, fungus and carrots, stir fry for a while, and season with salt. ?

Four. Method 4

Preparation materials: peas 200g, auricularia auricula 100g, lotus root 100g, pork 200g, oil, salt, green onion and ginger. ?

1. Wash and peel the lotus root sauce, slice it, remove both sides of the peas, slice the pork, shred the onion, shred the onion and shred the ginger. ?

2. Heat hot oil in a hot pot, add chopped green onion and shredded ginger and stir-fry until the meat changes color. Add chopped green onion and shredded ginger and stir-fry until fragrant. ?

3. Add lotus root and stir fry, then add Dutch beans and stir fry, and finally add fungus and stir fry. ?

4. After the peas change color, add soy sauce, add salt to taste, stir fry evenly and serve.

、