How to fry the dish of moonlight on the lotus pond, the practice of the moonlight dish on the lotus

The practice of moonlight on the lotus pond is complete.

Soak the lotus seeds in warm boiled water first. After washing the lotus root, scrape the skin and cut it into slices, break the broccoli into small florets and wash it, wash the cherry radish and cut it into crescent pieces (without peeling), wash and cut the mushrooms into shreds for later use.

Step 2: Moonlight on the lotus pond**.

Boil a pot of boiling water, boil lotus seeds, boil for a short while, put the broccoli, mushrooms and lotus root in turn when they are almost ripe, blanch them, and soak them in cold water after taking them out.

Step 3: Put a small amount of oil in the pot and boil until it is 50% hot, put the chopped green onion to burst the fragrance, then put the broccoli, lotus root, shiitake mushroom, lotus seed, and cherry radish into the pot in turn, stir-fry a few times, and add salt and chicken essence to taste.

Finished picture of the moonlight on the lotus pond.

Broccoli is a very healthy vegetable, rich in vitamin C and selenium, which have anti-cancer and anti-cancer effects.

Menu features. Cooking should also talk about temperament, and novices can also bring out a bit of high temperament in the dishes they make. From the selection of materials to color matching is actually very particular, after several times of careful cooking, in front of everyone is like a beautiful lotus pond, out of the silt and not stained elegant temperament makes people eat vegetables have become gentle.

The nutritional value of lotus root is not much to say! The main reason is that this dish has both color and flavor, which can improve the appetite, that is, it is full and pleasing to the eyes! Hey, kill two birds with one stone.

Process: Stir-fry. Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Wash the snow peas and cut them into elephant eye shapes.

2.Slice the green onion and slice the ginger and set aside.

3.Wash the lily, add boiling water to blanch, remove the water and set aside.

4.Wash and slice the lotus root, cut the carrot into shapes, and wash the fungus with water. Set aside.

5.Mix the starch into water starch and set aside.

6.Pour an appropriate amount of cooking oil into the pot and add the ginger slices hot. Fry and pick out back.

7.Add the snow peas and stir-fry, until the snow peas change color slightly, add the chopped green onion.

8.Then add lotus root, carrot slices, and fungus, and continue to stir-fry. To prevent the pan from sticking, spray with a little water. Stir-fry for 2 minutes and add the blanched lilies in boiling water.

9.Stir-fry for about 1 minute, add an appropriate amount of sugar and salt, stir-fry evenly, and pour in water starch.

10.Stir-fry again to reduce the juice. Remove from heat. OK!

Cooking Tips:

Because lotus root is a cold food, add ginger slices to neutralize it. The reason why you remove it after frying is because you don't eat ginger. If you eat ginger, you can cut it into minced ginger and stir-fry it together. Stir-fry snow peas first because snow peas are not ripe, not only have a beany smell, but also are not good for health.

As follows:

Ingredients: 70 grams of snow peas, 63 grams of lotus root, half a carrot, 10 grams of fungus.

Excipients: 8 grams of peanut oil, 3 grams of salt, granulated sugar, appropriate amount of cornstarch, 3 grams of oyster sauce, appropriate amount of cooking wine.

1. Prepare the ingredients.

2. Put oil in a pot and pour in carrots and lotus root slices.

3. Then pour in the fungus and stir-fry a few times.

4. Immediately add salt and sugar.

5. Then pour in cooking wine, oyster sauce, and stir-fry.

6. Then add the snow peas and stir-fry a few times.

7. Finally, pour in the water starch and stir-fry a few times.

8. The finished product is as follows.

Ingredients: 70 grams of snow peas, 63 grams of lotus root, half a carrot, 10 grams of fungus.

Excipients: 8 grams of peanut oil, 3 grams of salt, sugar, appropriate amount of cornstarch, 3 grams of oyster sauce, appropriate amount of cooking wine.

1.Prepare the ingredients.

2.Put oil in a pan and pour in the carrots and lotus root slices.

3.Then pour in the fungus and stir-fry a few times.

4.Immediately after that, salt and sugar are added.

5.Then pour in the cooking wine, oyster sauce, and stir-fry.

6.Then add the snow peas and sauté a few times.

7.Finally, pour in the water starch, stir-fry a few times on the dry stool and close it.

8.The finished product is shown below.

The preparation of the lotus pond moonlight dish is as follows:Ingredients Tools: 70 grams of snow peas, 63 grams of lotus root, half a carrot, 10 grams of fungus, 8 grams of peanut oil, 3 grams of salt, grams of sand and sugar, appropriate amount of cornstarch, 3 grams of oyster sedan oil, appropriate amount of cooking wine, pot, spatula.

1. Prepare the ingredients.

2. Put oil in a pot and pour in carrots and lotus root slices.

3. Then pour in the fungus and stir-fry a few times.

4. Immediately add salt and sugar.

5. Then pour in cooking wine and oyster sauce and stir-fry quickly.

6. Then add the snow peas and stir-fry a few times.

7. Finally, pour in the water starch and stir-fry a few times.

The method is as follows: Raw materials: vegetarian abalone, seaweed head, vegetarian oyster sauce, rock sugar, soybean sprouts, bean curd, shiitake mushrooms, vegetable oil, cherry radish.

Production process: 1. Cut the vegetarian abalone into slices and arrange them into a crescent shape.

2. Boil a small amount of seaweed head with vegetarian oyster sauce and rock sugar to make a soup.

3. Add Liangzhi vegetable oil to the pot, and stir-fry soybean sprouts, yuba and mushrooms together.

4. After the fragrance comes out, add water to the pot, boil for 3 hours, add the prepared soup, vegetarian abalone, etc., and simmer for an hour over low heat.

5. Take out the juice and carve the cherry radish into the shape of a lotus flower when plating.

The Lotus Pond Moonlight is a fried fungus with Dutch mold pants and bean root slices, which is an authentic Cantonese home-cooked dish with a light taste. The lotus pond moonlight is mainly made of snow peas, lotus root slices and fungus, which are three crispy ingredients with a crisp taste, which is delicious and fragrant, and has a crisp and tender taste. To make the lotus pond moonlight, you can also add corn, carrots, shrimp and other ingredients to make it more flavorful.

Danchai Jane. Characteristics of Cantonese cuisine.

Cantonese cuisine usually uses fine ingredients, many ingredients, exquisite decorations, and is good at innovation and variety. The taste of Cantonese cuisine is relatively light, and attention is paid to the harmony and unity of color, aroma, taste and type of dishes.

The ingredients of Cantonese cuisine are very extensive and exquisite, the main ingredients and ingredients are rich and diverse, and the ingredients are generally used to highlight the original flavor of the main ingredients, with the taste and freshness as the main body.

Cantonese cuisine pursues the original taste and fresh taste of raw materials, and dishes Zhaosen usually only uses a small amount of green onions, ginger and garlic as ingredients, and rarely uses spicy ingredients such as chili peppers, which is more in line with the climatic characteristics of Guangdong.

The moonlight on the lotus pond is fried fungus with snow bean root slices. It is an authentic Cantonese home-cooked dish with a light taste. The main ingredients are snow peas, lotus root slices and fungus, which are fragrant and crispy, and can also be enriched by adding diced carrots and shrimp.

This dish, as the name suggests, is full of poetry, not only with a beautiful color match, but also with a variety of methods and few limitations. <

The moonlight on the lotus pond is fried fungus with snow bean root slices. It is an authentic Cantonese home-cooked dish with a light taste. The main ingredients are snow peas, lotus root slices and fungus, which are fragrant and crispy, and can also be enriched by adding diced carrots and shrimp.

This dish, as the name suggests, is full of poetry, not only with a beautiful color match, but also with a variety of methods and few limitations.