1. Peel the lotus root, cut off the nodes of the lotus root, and dice for later use. Remove the older part of asparagus root, cut the tender part of asparagus tip into finger length, and cut the rest into cubes for later use.
2. Heat the vegetable oil in a wok, add garlic and garlic hot sauce, stir-fry until fragrant, and add diced lotus root.
3. Stir-fry diced lotus root until the color is the highest, and add a little water to stew for a while. When the diced lotus root is almost cooked, add the diced asparagus, stir-fry for a while, add salt and stir well, and serve.
Second, stir-fried pork slices with asparagus.
Cut off the old roots of asparagus and wash them, slice the horseshoe, put it in a pot to boil, add a little oil and salt, soak the asparagus and horseshoe in water for a while, and then pour out the supercooled water for later use; Pork slices; Heat a little oil in the pan, and then stir-fry the meat slices until they change color.
Add carrot slices, stir-fry slightly, add 2 spoonfuls of bean paste and stir-fry, then add water chestnut and asparagus, add 1 spoon of fresh soy sauce and a little sugar and stir-fry until cooked.
Third, stir-fried shredded chicken with asparagus.
1. Wash asparagus and slice obliquely.
2. Cut the chicken into small pieces and mix with dry starch.
3. When the oil is hot, put the ginger into the pot and then add the chicken.
Stir-fry the oil a little, and then spread it out quickly.
5. Add asparagus slices, stir-fry the salt evenly, and add garlic cloves before taking out the pot.