Lotus root, one of autumn delicacies, is ventilated to dryness, crisp and refreshing. With asparagus and Pleurotus eryngii, it is a very popular table dish in my family! The nutrition is balanced and light. The first choice for vegetarian dishes in autumn!
material
Materials: lotus root 1, asparagus100g; ;
Accessories: oil, oyster sauce, sugar, ham 50g, Pleurotus eryngii 1.
Fried Pleurotus eryngii with lotus root and asparagus
1
Prepare materials
2
Peel and shred lotus root, pick tender parts of asparagus, shred Pleurotus eryngii, and slice ham in water.
three
Add water to the pot and boil.
four
Add asparagus and lotus root and blanch. Take it out for later use.
five
Put oil in the wok, add ham slices and stir-fry until white.
six
Add Pleurotus eryngii and fry together.
seven
Add asparagus and lotus root and stir fry together. Add oyster sauce and sugar to taste.
eight
Turn off the fire. Load the plate. It's done.
skill
Ham is salty. Soak some salty taste in clear water. There is no salt in the dish because there are slices of ham.