Specific practice: 1. Prepare all the ingredients before cooking, soak the auricularia auricula in warm water for half an hour in advance, then wash and remove the pedicels, cut the lotus root and carrot into sections, and remove the tendons from the peas and wash them for later use.
2. Add water to the wok to boil, then pour in the sliced lotus root and carrot and blanch for about 1 min. Finally, the processed peas, fungus and corn kernels are added and blanched for about 1 min, and taken out.
3. Pour a proper amount of cooking oil into a hot pot, first add garlic slices and stir fry until fragrant, then add blanched carrots, corn, black fungus, lotus root slices and Dutch beans and stir fry for a while, and finally pour a proper amount of stir fry and mix well to serve.
The above is all the way to fry the lotus pond. All the steps are very simple, no different from home cooking. The only difference is that other cooking may require condiments such as edible salt, but we don't have to bother with cooking. But many families may not have a fixed snack, so everyone must pay attention to the amount when using it, and don't add too much at once.