Hotang stir-fry is one of the more popular vegetarian dishes in Cantonese cuisine! The flavor is light! Crisp texture! Uniform color combination! High nutritional value! Lotus pond small fried originated in the western suburbs of Guangzhou! The main ingredient of Lotus root is usually lotus root! Celery! Orchid beans! Fungus! Carrots! Lily! Fugu! I'll talk about the recipe below!

First, peel the lotus root and slice it! Remove the head and tail of the lentils! Wash the fungus (cloud ear is best)! Cut the carrots into diamond shapes! The lily of the valley? The first thing you need to do is to wash them well!

Then boil a pot of hot water! Put flavor! This will make the ingredients more flavorful! First put the lotus root! Then the fruits! Celery! Fungus! Orchid beans! Carrots! Lily! Cook for about fifty seconds and pour out! (All of the above ingredients can basically be eaten raw.) Generally, it's fine if it's overcooked! Too ripe will affect the taste!

Then heat the pan! Put the oil! (No need to put the head! Ginger and onion and so on! (Stir-frying Sai put spice head will cover the original light flavor of the ingredients)! Put all the ingredients down and stir fry! Then the flavor! Generally put salt and a little oil can be! The oil adds flavor! Don't put too much! It will affect the color of the dish! Finally, thicken the gravy! Add some more oil! Stir-fry a few times and it's ready for the pan!