stir-fried lotus root
I bought a few days ago, and I left a small section of the lotus root to be stir-fried. LG likes to eat crispy ones, but today, I took my daughter to parent-child class. When I went to the supermarket after class, I actually forgot to buy sweet beans. I only had zucchini melons at home, so I used them. The color of the fried lotus root this time turned black for some unknown reason. It's depressing!
Recipe Recommendations
- lotus root v. 1
- carrots 1 piece
- zucchini art. 3
- black fungus 1 small box
- sausage 2 pieces
- garlic 2 cloves
- chicken essence 1/2 teaspoon
- sugar 1/2 teaspoon
- salt 1 teaspoon
- corn oil 1.5 tablespoons
Steps for stir-fried lotus root
1
Slice sausage.
2
Peel and slice the carrot.
3
Cut the zucchini in half first, then slice it again.
4
Slice lotus root.
5
Soak the fungus in water for 30 minutes in advance, clean it, and tear small pieces.
6
Heat the oil pan and saute the garlic grains until fragrant.
7
Add the sausage and stir fry until oil.
8
Add the carrots and stir-fry for a while.
9
Add lotus root and fungus and stir-fry well, sprinkle with a little water and boil for 2-3 minutes.
10
Add the zucchini and stir-fry until soft.
11
Season with salt, sugar and chicken essence and stir well.
12
Although the color of lotus root has turned a little dark, it is still very crisp.