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Prepare raw materials, lichens to peel rice, and the rest to cut into Ding

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(b) A boiler with water, with a few drops of oil and an appropriate amount of salt, and a stin in it

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(a) The platinum from eight to nine matures to be released into cold water

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Pumpkin and cassava in the water

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When it's finished, it's also in cold water

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(b) Hot pots, with a little oil, and platinum and rice

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A few days later, they were added to the watered ginseng, cassava and pumpkin

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(b) Continue to flip and add a little salt sauce, and eventually a little water starch to the thin lid

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Incoming

1. This home-style stir-fry features seasonal ingredients from late summer and early autumn, primarily white foods known for dispelling autumn dryness. They come in various colors, but of course, you can also freely combine them according to your own taste. 2. First, blanch the ingredients that take longer to cook, such as lotus root, pumpkin, and purple sweet potato, in advance. Note that to avoid discoloration, the lotus root must be blanched separately. Also, rinse all blanched ingredients in cold water to maintain their crispness. Lotus seeds and bell peppers can be eaten raw, so no blanching is necessary for them. 3. When stir-frying, pay attention to the sequence: first stir-fry the red peppers and lotus seeds, then add the other blanched ingredients. Season with salt, and finally thicken with a light cornstarch slurry. Note that the ingredients should not be stir-fried for too long.