stir-fried lotus beans with cuttlefish
By GildaCorwin
In my impression, if I eat in a restaurant, lotus beans are basically served with seafood food, so I went to the fish shop to buy some small cuttlefish. In fact, my favorite way to cook this little cuttlefish is to stir-fry it with ginger and spring onions, or to cook it in white and dip it in Japanese mustard. That's enough. Of course, the effect can still be excellent when paired with your own lotus beans.
Recipe Recommendations
- cuttlefish appropriate amount
- lotus bean appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried lotus beans with cuttlefish
1
Heat the pan and pour a little olive oil into the ginger slices and stir-fry for a while.
2
Add the blanched cuttlefish into the high heat and stir-fry.
3
Then pour the washed and picked lotus beans together and stir fry.
4
Stir fry until the lotus beans change color a little and quickly add onions.
5
Add a little fish sauce, soy sauce, white sugar, pepper and chicken essence and stir fry over high heat. Just stir-fry for a while, turn off the heat and serve.