Ingredients: lotus root 1 knot, 200 grams of Dutch beans, 3 fungus, and a short piece of carrot.
Accessories: 5 cloves of garlic, red pepper 1, salt, sugar 1 2 tsp, starch 1 tsp, a little rice vinegar, broth1small bowl, and edible oil.
Practice of gourmet cookbooks;
1. Peel lotus root, remove old tendons from peas, soak black fungus, and clean all ingredients.
2. Slice lotus root, carrot, pepper and garlic.
3. Put the lotus root in a boiling pot, blanch it slightly, remove it and soak it in cold water with a little rice vinegar for later use.
4. Soak peas in cold water after blanching, and it is best to add a few drops of oil when blanching. Auricularia auricula and carrots are also ripe. In addition, mix a small bowl of water starch with broth, salt, sugar, rice vinegar and starch for later use.
5. Add a little oil to the pot, add red pepper and garlic slices and stir fry.
6. Stir all the ingredients.
7. Pour water starch along the edge of the pot and mix well.
8. Put it on a plate