Delicious Stir-fried Sanding, three ingredients and four flavors in one dish, delicious and easy to eat. As the weather warms up and the temperature rises, people are not only gradually "reducing their burden" in clothing, but also in their daily diet.

Start to slowly change towards something light and appetizing.

What we are going to introduce to you today is a quick stir-fry that is especially suitable for the current season - delicious stir-fried three diced diced lotus root, which is paired with crispy diced carrots and soft and tender

Dried king oyster mushrooms, through simple cooking, are a delicacy that combines sourness, sweetness, mild spiciness, and salty aroma.

Name of dish: Delicious Stir-fried Sanding Ingredients: A small piece of fresh lotus root, one king oyster mushroom, half a carrot, three small onions, a small piece of ginger, two millet peppers, a little cornstarch, appropriate amount of soy sauce,

Appropriate amount of soft white sugar, appropriate amount of salt, and appropriate amount of balsamic vinegar.

Cooking process: 1. Rinse the surface of the fresh lotus root with water, then scrape off the outer skin with a spatula. First cut the lotus root into slices less than one centimeter thick, and then cut the lotus root slices into about the size of a fingernail.

Set aside diced lotus root.

2. Wash the king oyster mushrooms with clean water, use the same method, and cut them into dices of the same size as the lotus root. Peel off the skin of the carrots and cut them into dices of the same size for later use.

3. Wash the shallots with water and cut them into about two centimeter segments. Peel off the outer skin of the ginger and cut it into thinner shreds. Wash the millet and peppers, then cut off the pepper stems and cut them into pepper segments for later use.

4. Pour an appropriate amount of cooking oil into the wok, then heat the wok and oil over medium heat. Pour the shallot segments, ginger shreds and millet and pepper segments into the pan together, and stir-fry slowly over low heat.

5. When the ingredients in the pot are stir-fried to create a more fragrant smell, pour the chopped lotus root into the pot, stir-fry briefly for a few times, then add the diced carrots and stir-fry evenly.

6. Add about half a bowl of water to the pot, simmer the diced lotus roots and carrots in the pot for two to three minutes over medium heat, then add an appropriate amount of soy sauce to the pot and stir-fry evenly.

7. Pour the diced king oyster mushrooms into the pot and continue to stir-fry until the king oyster mushrooms are soft, tender and mature. Add a tablespoon of sugar to the pot to increase the sweetness of the whole dish, and then sprinkle in

Season evenly with a pinch of salt and balsamic vinegar.

8. Prepare a small bowl, add a small amount of cornstarch in the bowl, and stir with an appropriate amount of water to form a uniform starch gravy. Before taking it out of the pot, pour the starch gravy into the pot along the edge of the pot, and quickly turn it over.

Ingredients in the wok.

9. When the soup in the pot gradually thickens and the diced lotus root, king oyster mushroom and carrot are evenly coated in the soup, turn off the heat and serve on a plate.

Cooking tips: The delicious stir-fried tripe introduced in this article combines sweet, sour, spicy and salty. If you have smaller children at home or people who don’t like spicy food, you can omit the chili pepper or use other spicy food.

Chili peppers with lower alcohol content can be used instead of spicy millet chili peppers.

The sweet and sour taste can also be adjusted according to personal taste preferences.