Mushrooms and peas
The sweetness and crispness of lotus beans, coupled with the smoothness of mushrooms, are like a cool summer breeze blowing towards your face. On the tip of your tongue, there seems to be a graceful woman dancing in the drizzle.
Recipe Recommendations
- mushrooms appropriate amount
- snow peas appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- cornflour appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Mushrooms and peas
1
After washing all raw materials except raw flour, remove the stalks and tendons of the peas.
2
Put the lotus beans in boiling water and fry until they are broken. Then remove them into cold water.
3
When you want to soak the peas in water, you can cut the peppers into large cubes, slice the garlic, shred the ginger, and slice the mushrooms (forgot to take pictures).
4
Add oil in another pan. After the oil is heated, add pepper, ginger and garlic.
5
When the aroma of garlic in No. 4 is overflowing, add in the cut mushrooms and stir fry. At this time, the water soaked in when washing the mushrooms will overflow.
6
When the mushroom is almost dry, add in the lotus beans and stir fry, add salt and chicken essence, stir fry for a brief minute, add a little sauce made with water starch, and serve.