芹香藕片
Ingredients
50g lotus root
40g cloud fungus
4 water chestnuts
40g fresh lily bulb
1 red pepper
1 stalk of Chinese celery
Seasoning
1 cup broth
I tsp salt
1 tsp sugar
1 tsp corn flour
1/2 tsp fish sauce
Method
- Wash all the ingredients. Thinly slice the lotus root and the water chestnut; wash and soak the cloud fungus until tender. Cut the red pepper into wedges; chop the celery; cut out the root of the lily bulb and then cut into pieces.
- Saute the celery, add a little oil and put in the sliced lotus root, water chestnut and lily bulb, stir-fry for a while, then add the cloud fungus and the red pepper with a little broth to fry.
- Add the remaining broth to the seasonings, stir well. Turn the heat high, stir in the broth mixture and stir-fry quickly until the sauce is reduced.
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Ingredients | put in the ingredient accordingly | Quickly stir-fry until the sauce is reduced. |
