It's an authentic Cantonese home-cooked dish with a light taste. The main ingredients are peas, lotus root slices and black fungus, which are crispy and delicious, and diced carrots and shrimps can also be added to enrich the taste. This dish, from the name, is full of poetic meaning, not only colorful, but also diverse and limited.

Lotus seed "enjoys the fragrance and taste of crops", because of its homophonic relationship with Reiko Kobayakawa, it often appears in ancient poems expressing love. People in China love lotus flowers. The lotus floating out of the dust is the auspicious sign of the legendary bodhisattva coming to the world; Xiangxue powder lotus root has become a portrayal of beautiful sentiment because of its spotless nature. Lotus fragrance wafts away, driving away the impatience of summer.

The steps of moonlight in the lotus pond

Material preparation: half a lotus root (I usually choose nine-hole lotus root for cooking and vegetables, which tastes crisp and refreshing), half a carrot, a little fungus, half a catty of shrimp and a little Dutch beans. A small piece of ginger, two cloves of garlic and some salt.

1, boil water. Soak the fungus in warm water in advance, and cut the big fungus into small pieces for later use. Lotus root should be sliced properly, otherwise it will be easily broken when fried, and then soaked in white vinegar, the taste will be more brittle and the surface will not turn black. Carrots can be cut into their own diamond-shaped slices. Dutch beans can be cut into small pieces or not, as you like. Cut ginger into Jiang Mo and garlic into minced garlic for later use.

2. After the water is boiled, put a spoonful of salt into the pot and drop a few drops of cooking oil. Cook carrots, fungus and peas in a pot for a while. Finally, add lotus root slices and cook for 30 seconds. Take out the water and dry it for later use.

Step 3 handle shrimp. To buy shrimp, soak it in salt water for 20 to 30 minutes before processing it. There will be a lot of tiny dirty things. Cut off the tentacles and whiskers of shrimp.

Then hold the shrimp head back, cut it off with an oblique knife, hold the cut place, squeeze out a dark thing, then hold the thing out, and you will find that the shrimp line is also pulled out, and the shrimp head is not used. Finally, remove the shrimp skin. Then you can boil the oil, fry the processed shrimp in a pot and take it out for later use.

4. Boil the oil. Heat the oil, add the minced garlic, stir-fry in Jiang Mo, then put the prepared side dishes and shrimps into the pot, add the right amount of salt, stir well and serve!