Ingredients: tender lotus root, green pepper and garlic.

Specific practices:

Peel the lotus root, cut it into thin slices and soak it in water. Shred green peppers and chop garlic several times.

Slice the lotus root and cook it in a pot. Blanching in water like this is not easy to change color.

Add the right amount of oil to the pot, add garlic and stir-fry until fragrant. I usually put the small half first, and then put the small half when the lotus root is almost cooked.

Pour in lotus root slices and stir-fry over high heat until the edges of lotus root slices are a little transparent.

Add shredded green pepper, stir well, add salt to taste, without soy sauce, pour in the remaining garlic, I add a little lard, and sprinkle a little chives out of the pot.

Lotus root is rich in protein, vitamins and starch, which has obvious effects of invigorating qi and blood and enhancing human immunity. Lotus root also contains vitamin B, vitamin C, fat, carbohydrates and other minerals. Cooked food can tonify the heart and kidney, tonify the deficiency of five internal organs, strengthen bones and muscles, nourish yin and blood, and also promote muscle development.