Lotus root can be eaten raw or cooked. Raw lotus root is cool and has good effect of removing blood stasis; Cooked lotus root, whose nature also changes from cool to warm, has the effects of nourishing stomach and yin, invigorating spleen and benefiting qi, and is a good food supplement.

Stir-fried lotus root slices are the most common practice, with light and crisp taste, bright color and pleasant smell.

Materials?

Lotus root 1 segment

Onion 1 root

2 slices of ginger

2-3 grams of salt

2 cloves of garlic

Auricularia auricula is about 10.

Carrots? A small piece

How to stir-fry lotus root slices with vegetarian dishes at home?

Prepare the materials, peel and slice the lotus root, rinse with running water several times until the water is clear, then soak for a while, drain for about 2 minutes before frying. Chop the onion, ginger and garlic, cut the carrot into small pieces, soak the fungus and wash it for later use.

Put oil in the pan, add ginger, garlic and chopped green onion and stir-fry until fragrant, then add carrot slices and fungus and stir-fry for a while, then add lotus root slices and stir-fry until it changes color.

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When frying, you can drop some water on the side of the pot, so that it can keep moisture and not fry dry. (You can also add a little white vinegar to ensure that the lotus root is crispy and delicious. Finally, add salt to taste and sprinkle with chopped green onion, and a very light and delicious vegetarian dish is finished.

Can you enjoy the food after you put it on the plate?

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