Recommend a holiday feast vegetarian stir-fry, this dish is fried with broccoli, lotus root, fungus and carrots, this dish is light and vegetarian, crisp and tender, light and delicious, is a low-fat dish, served on the table, especially popular with ladies, eating will not grow meat. Here's how to do it:
【Stir-fried vegetables】Ingredients: 1 broccoli, 1 handful of fungus (dry), 1 lotus root, 1 carrot, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,
Steps:
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Prepare the required materials, soak the dried fungus in advance, and scrape off the skin of the lotus root.
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2. Cut the lotus root into slices, put it in clean water, and add a few drops of white vinegar so that the color of the lotus root slices will not turn black. Divide the broccoli into small florets, add a little salt to the water, and soak the broccoli for about 15 minutes, which can remove pesticide residues, and the small insects in the vegetables can also be soaked out. Cut the carrots into slices and tear the fungus into small florets.
3. Add water to the pot and bring to a boil, add a little salt, drop a few drops of oil, blanch the broccoli and carrot slices together, blanch the broccoli until the color turns dark green, and remove the broccoli and carrot slices together. When blanching broccoli, adding a little salt to the water will make the broccoli more emerald green.
4. After taking out the broccoli and carrot slices, immediately put them in cold water to cool, so that the broccoli can cool down quickly, take out the broccoli and drain the water for later use, after the broccoli is blanched, it should be put into cold water to cool, so as to maintain the crisp and tender taste of the broccoli, and the color will not turn yellow.
5. Boil the water in the pot again, blanch the lotus root slices and fungus for about 1 minute, remove the lotus root slices and fungus together, put them in cold water to cool, remove and drain the water for later use.
6. Heat oil in a pot, add minced garlic and stir-fry until fragrant, then add fungus and lotus root slices and stir-fry evenly over high heat.
7. Add broccoli and carrot slices together and stir-fry evenly over high heat, then add salt, chicken essence, pour in an appropriate amount of water starch to hook the thin thickener, stir-fry over high heat until the soup is wrapped on the ingredients, turn off the heat, put it on a plate, and a plate of vegetables with full color and flavor is ready.
Tips:
After the lotus root slices are cut, put them in clean water and add a few drops of white vinegar so that the color of the lotus root slices does not turn black. After blanching the broccoli, it should be put in cold water immediately to cool to maintain the crisp and tender taste of the broccoli and the color will not turn yellow. The vegetables have been blanched and have been broken, so when stir-frying, they should be fried quickly on high heat, not over-fried, and lose their crisp and tender taste.