Carrot loofah fried corn lily

In Guangdong, colorful vegetarian dishes like this often have a nice name, such as this one, which can be called "full of gold and jade". Not only does it mean good, but the internal nutrition is also balanced, it is a combination of high dietary fiber, high-quality carbohydrates and rich vitamins, which is delicious and beautiful.

Ingredients

Carrot halfaroot

cornkernels 30 grams

Staraniseloofah(small) 1 piece

Lily 3 heads

Salt 1 teaspoon

Whitepepper 1 gram

Cooking Instructions

Put a small amount of oil and 1 teaspoon of salt in the water. Blanch the carrot slices in a pot under cold water.
After the water boils, put in the lily slices, blanch them together for 90 seconds, and set aside.
Spray a thin oil in a pan. (Friends who like a diet with less oil will spray oil 2-3 times, and friends who don't mind a lot of oil will go to the next lap)
When the pan and oil are hot, remove all ingredients from the pan, add 1 teaspoon of salt, and stir-fry over high heat for about 2-3 minutes.
Salt can promote the analysis of water in the loofah. If the moisture is not enough, you can put in a small amount of hot water. Turn the heat to low and cover for two minutes, and use the moisture to simmer the ingredients. After two minutes, open the lid and turn to high heat, add a small amount of white pepper to increase the flavor, thicken with a little thin starch water, stir-fry evenly and remove from the pot. (The home cooking thickening step can also be omitted)