You can fry them together. Lotus root is eaten raw to cool the blood, nourish the stomach and strengthen the spleen, while mushrooms have the function of losing weight and benefiting qi, which has a good health care effect on cardiovascular and cerebrovascular diseases. There is no biological antagonistic relationship between the two, and it is also possible to fry together. Autumn is the best season to eat lotus root. Lotus root has high nutritional value, rich in trace elements such as iron and calcium, and also rich in plant protein, vitamins and starch, which has obvious functions of invigorating qi and blood and enhancing human immunity. Remember, there is also a trick to choosing, that is, choose the skin to be yellowish brown and the meat to be thick, white and tender.

Raw materials: fresh lotus root and mushrooms.

Seasoning: vegetable oil, pepper and ginger salt.

Exercise:

1. Peel the lotus root, wash it and cut it into cubes. Cut off the roots of fresh mushrooms, wash them and dice them.

2. After the oil is slightly hot, add Chili peppers to stir-fry until fragrant, add a little shredded ginger, then add chopped mushrooms, stir-fry until slightly yellow, then add diced lotus roots, continue to stir-fry until cooked, and add salt before taking out.