1 vegetarian stir-fry in winter, crisp, refreshing and greasy, don't fry lettuce directly into the pot

In winter, the weather is cold, the throat is dry and hoarse, and the throat is sore, so come to a light vegetarian stir-fry at the right time, which will be crisp and refreshing in the mouth! It's so comfortable!

Today, lettuce is used to make a small stir-fry, and carrots and black fungus are also used.

Carrots are known as small ginseng, and carotene is the main source of vitamin A, which can promote growth, prevent bacterial infections, and have effects such as protecting epidermal tissue.

Black fungus is a precious medicinal and edible colloidal fungus in China, and it is also recognized as a health food in the world. The dried black fungus is high in protein, vitamins and iron, and the protein contains a variety of amino acids, especially lysine and leucine.

After introducing these three ingredients, let's make this vegetarian stir-fry, which is simple and fast, even a kitchen novice can learn it.

【Ingredients】Lettuce, black fungus, carrots, garlic, green garlic

【Directions】

Soak the black fungus dry goods in warm water, soak them well, boil them in a pot of boiling water for one minute, then take them out, let them cool and cut them into shreds for later use.

Cut the garlic into pieces and set aside.

Wash and peel the carrots, shave them into shreds and set aside.

Wash the lettuce, peel and slice it, then cut it into shreds for later use, and put a spoonful of salt to marinate for two minutes, so that the fried lettuce will be more verdant and green.

Pour oil into the pan and fry with garlic until fragrant.

Pour in the shredded carrots first and stir-fry, the carotene is dissolved in oil, so pour the first one into the oil pan.

After the carrots are soft, pour in the black fungus and stir-fry the green garlic segments.

Then pour in the lettuce and stir-fry quickly.

Add a spoonful of salt to taste.

Add a spoonful of chicken essence before removing from the pan to increase freshness.

Out of the pot and on the plate, the whole dish is simple, fast, crisp and refreshing, delicious and nutritious!

Tips:

1. Marinate the lettuce with salt before putting it in the pot, which is more crisp and refreshing, and it is not yellow, rotten or black.

2. Carrots should be the first to be put into the pot, and the carotene in carrots is a fat-soluble substance, which is insoluble in water and soluble in fat, and can be digested, absorbed and transformed in oil.

3. The whole stir-frying process of this dish should be on high heat and fast.