The trick of lotus root fungus, how to fry lotus root fungus

1.Prepare a section of lotus root, wash it and cut off both ends, then remove the lotus root skin, cut it into slices, and put it in a bowl for later use. 2.

Prepare half a green pepper and a red pepper, slice them all and put them in a bowl for later use. 3.Soak the black fungus in advance, break it into small cloves by hand to keep the softness of the fungus, and then smash the two garlic ready, chop it into minced garlic for later use, and prepare two millet spicy chopped for later use.

4.Blanch the lotus root in a pot under cold water, pour in an appropriate amount of white vinegar to prevent the lotus root from turning black or sticking to the pan when stir-frying, quickly remove it after boiling over high heat, and pass it through cold water to make the lotus root more crispy. 5.

Pour a small amount of oil into the pot, when the oil temperature is heated to 3 into hot, pour in minced garlic and millet to stir-fry until fragrant, pour in lotus root, turn on medium-low heat and stir-fry for half a minute, put in black fungus and continue to stir-fry, then pour in green and red peppers, stir-fry a few times and start seasoning. 6.Add a small amount of salt, monosodium glutamate, pepper, add some sugar to enhance freshness, continue to stir-fry, stir-fry evenly and then get out of the pot.

First chop the lotus root fungus, then put it in a large pot and mix it with flour and pork, so that you can make it into a sheet, and then put it into a super pot, and then stew it slowly, and after cooking, you can slice it and eat.

Lotus root has a medicinal effect, lotus root stewed pork ribs, often eaten is very good for the body, fungus scrambled eggs, is also good, fungus is the scavenger of the body, often eat is also very good.

Stir-fried lotus root with fungus

Ingredients:Lotus rootfungus, pork, chopped green onion, minced ginger and minced garlic.

1. First of allLotus rootCut into slicesFungusSoak and set aside.

2. WillPorkCut into slices and set aside.

3. Heat the oil and cut itLotus rootGrease in a pan and remove.

4. In the will be readySliced meatPlace in a pan and stir-fry, then remove.

5. Add chopped green onion, minced ginger and minced garlic to the pot, stir-fry until fragrant, and addFungusStir-fry.

6. Fry it beforeSliced meatPut it in the pot again.

7. Then put the prepared beforeLotus rootAlso put in the pot.

8. Add appropriate light soy sauce.

9. Add appropriate salt, stir-fry evenly, and put it out, it is deliciousFungus lotus rootIt's done.

Nutritional value of black fungus: black fungusContains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and have the effect of preventing and treating atherosclerosis and coronary heart disease. The gum in the fungus can adsorb and concentrate the dust and impurities remaining in the human digestive system and discharge them from the body, thereby clearing the stomach and purifying the intestines, and it also has a significant resolution function for endogenous foreign bodies such as gallstones and kidney stones;

The practice of stir-fried lotus root with fungus.

1.Soak and wash the fungus;

2.Wash and peel the lotus root and slice it;

3.Boil water in a pot, blanch the fungus for 10 seconds and remove it;

4.Then put in the lotus root slices and blanch for 1 minute;

5.Drain the blanched fungus and lotus root slices and set aside;

6.Heat the pan with cold oil, fry the chives and ginger, add the fungus and lotus root slices and stir-fry evenly;

7.Add an appropriate amount of oyster sauce;

8.Cook in an appropriate amount of boiling water, add salt and sugar to taste;

9.Stir-fry evenly;

10.Drizzle in a little water starch to thicken the thickener;

11.Stir-fry quickly until the sauce is gelatinized, then turn off the heat.

12Remove from the pot and serve on the plate.

Lotus root is not only delicious in stewed soup but also very delicious in stir-frying, but it must be stir-fried with white lotus root, because white lotus root is crispy and suitable for stir-frying, and red lotus root is suitable for stewed soup.

Three lotus roots, an appropriate amount of fungus, two sharp peppers, an appropriate amount of chopped green onions, an appropriate amount of soybean oil, an appropriate amount of chicken essence, an appropriate amount of salt, and an appropriate amount of light soy sauce.

Step 1Three lotus roots, peeled and thinly sliced.

2.Two peppers, cut into hob pieces.

3.Appropriate amount of fungus, soak in advance, wash and tear into small flowers, and control the moisture.

4.Put oil in a pan and stir-fry until fragrant.

5.Add the lotus root slices and stir-fry for a while. 6.Add the fungus and pepper and stir-fry.

7.Add an appropriate amount of chicken essence, salt, light soy sauce, and stir-fry until the lotus root slices are cooked.

Ingredients: lotus root, fungus, dried chili, Sichuan pepper, light soy sauce.

Method 1Soak the dried fungus in hot water, soak it in advance, and cut the lotus root into small cubes.

2.Heat the oil in the hot pan and fry the dried chili pepper and pepper until fragrant, put the lotus root into the pot, add a little salt, light soy sauce and stir-fry evenly, then pour a little water in the pot and cover the pot and simmer until the water is dry, 3After the water is dry, add black fungus and lotus root, mix and stir-fry for 2-4 minutes, add salt and monosodium glutamate.

150g lotus root, 2 eggs, 100g fungus, ingredients, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion.

1 Wash the lotus root, peel it and cut it into cubes.

2 Soak the fungus, wash it and tear it into small pieces.

4 Add chopped green onions and stir-fry until fragrant 5 Add lotus root pieces and stir-fry over high heat for a few minutes.

6 Add the fungus, stir-fry for the same amount of time, add salt to taste.

fungus, lotus root, vegetable oil, salt, vinegar.

Method 1Wash all the ingredients, soak the fungus and tear it into small flowers, cut the lotus root into cubes and soak it in water 2Pour water into a hot pot, blanch the diced lotus root in boiling water, and then remove 3

Add vegetable oil, wait for hot oil, pour in the prepared fungus and lotus root and stir-fry for 1-2 minutes4Add water, stir-fry moderately, add an appropriate amount of salt, cover the pot, and simmer for 1-2 minutes5To taste, add an appropriate amount of vinegar to taste.

Ingredients: black fungus, lotus root, carrot, oil, salt, coriander, minced garlic, recipe 1After soaking, the black fungus is torn into small pieces for later use;

2.Slice the lotus root and carrots, then slice them for later use;

3.Heat the oil in a pan and stir-fry the minced garlic and black fungus until fragrant;

4.Pour in the carrots and lotus root and stir well, adding a little water to avoid sticking to the pan;

5.When the lotus root turns color, you can add salt to taste, and finally add coriander to <>

1. Tear the cabbage by hand, separate the leaves and stems, soak the fungus in warm water for 30 minutes and then remove the roots, wash the lotus root, and cut the appropriate amount of sedan pepper and ginger into green onions (divided into green onion white and green onion) and set aside.

2. Put oil in the pot, heat over low heat, add peppercorns, green onions, and ginger to fry the fragrance, then put in the cabbage stalks, stir-fry evenly over high heat, and after the cabbage stalks are soft, add the cabbage leaves.

3. When it is slightly soft, pour in the dark soy sauce and stir-fry evenly, add an appropriate amount of vinegar, and add a small amount of sugar.

4. Stir-fry evenly, put in the soaked fungus and cut lotus root, stir-fry to taste, add an appropriate amount of salt, sprinkle with chopped green onions, and it's done.

Lotus root, rich in nutrition, has the effect of strengthening the spleen and appetizing, nourishing blood and nourishing the heart, clearing away heat and generating Jin, etc., and the taste is slightly sweet and crisp. The fungus has the effects of replenishing qi and blood, moistening the lungs and relieving cough, lowering blood pressure, lowering blood sugar, etc., with a soft texture and delicious taste. The lotus root is cut into slices and fried with fungus and accessories, which is crispy and tender, with unique flavor and nourishing nutrition, which can be called delicious.

The following is a home-cooked method of stir-fried fungus with lotus root chips.

200 grams of lotus root slices, an appropriate amount of fungus, half a carrot, and 1 spicy green pepper.

Green onion, ginger, garlic, salt, monosodium glutamate, Sichuan pepper, vinegar, cooking wine, oyster sauce, oil.

01 Quickly soak the fungus in warm water. Clean the soaked fungus, control the moisture, and set aside.

02 Peel the lotus root, wash it with water, cut it into centimeter-thick slices, soak it in water to remove the starch components on it. Then rinse with water and control the moisture.

03 Peel the carrots, wash them with water, control the moisture, and cut into slices.

04 Wash the green peppers with water, control the moisture, and cut into slices. Chop the shallots, ginger and garlic and set aside.

05 Heat oil in a pot, add peppercorns, green onions, ginger and garlic after the oil is hot, and stir-fry the pot. Add the carrot slices and stir-fry until tender.

06 Add lotus root slices and stir-fry, add cooking wine, a little vinegar, and a spoonful of oil. Stir-fry the lotus root slices slightly, add the fungus and stir-fry, and add salt.

07 Stir-fry until the lotus root is raw, add the green pepper and stir-fry slightly, add monosodium glutamate, turn off the heat and remove the spoon.

1. You can eat together. Lotus root has a lot of starch, and fungus is fungus, so it can be eaten (cold salad or vegetarian stir-fried), and the nutrition is very good.

2. Take 1 section of lotus root, clean it, peel off the skin of the lotus root, and put it on a plate.

3. Take 1 handful of dried fungus and soak it in water.

4. After the dried fungus is soaked, remove the roots of the fungus, clean it, and put it on a plate.

5. Cut the lotus root into thin slices and place it on a plate with fungus.

6. Wash the pot, light the fire, add about 5ml of oil to the pot, turn the heat to the high heat, when the oil in the pot is hot, wash a red pepper, cut it into small pieces, and put it in the pot.

7. When you smell the red peppers in the pot, pour the prepared black fungus into the pot and stir-fry a few times.

8. When you hear the sound of the black fungus, use a shovel to dial the black fungus to the side of the pot. Pour the prepared lotus root slices into the pan and stir-fry a few times at the same time.

9. Then, mix the black fungus and lotus root together, and add a small amount of water, when the water in the pot is boiling, add 1 tablespoon of Nande, 1 3 tablespoons of salt, stir-fry a few times, let the seasoning and vegetables mix evenly.

10. Remove from the pan and put on a plate.