Learn Cantonese Cuisine with Zhong Nanshan’s Dietary Advice: Lotus Pond Stir-fry (a Light and Healthy Vegetarian Dish)
At the age of 84, Zhong Nanshan still looks energetic and agile, and his good health is undoubtedly inseparable from his daily eating habits. At a forum in Guangzhou, Zhong Nanshan shared his healthy eating secrets, emphasizing the importance of dietary habits. Because Zhong Nanshan has lived in Guangzhou for a long time, he highly respects Cantonese cuisine, which is characterized by freshness, lightness, crispness, tenderness, and smoothness.
Follow Zhong Nanshan's dietary advice to learn how to cook. Today, we'll share a recipe for Lotus Pond Stir-fry. Lotus Pond Stir-fry is a featured dish in Cantonese cuisine, emphasizing color and nutritional balance. The name comes from the ingredients grown in muddy soil, such as yam and lotus root.
Let's follow the footsteps of corn to take a look at the recipe!
Lotus Pond Stir-fry
IngredientsLotus root, yam, wood ear mushrooms, carrots, pomelo rind, green beans, garlic, salt, chicken broth, white sugar, water starch, white vinegar
Making Process1(1) Add a few drops of white vinegar to the water, then soak sliced lotus root and yam separately for 5 minutes. Soaking can prevent lotus root and yam from turning brown due to contact with air; (2) Then tear the pre-soaked wood ear mushrooms into small pieces, slice carrots and pomelo rind, and tear green beans into strips; (3) Prepare a little garlic for use.
2Heat up a wok with water and bring to a boil, then add a little salt and a few drops of cooking oil. First, blanch wood ear mushrooms and carrots for 1 minute.
3Then blanch lotus root and green beans for 15 seconds and remove them.
4Then rinse with cold water to cool them down, which helps to keep the color of the blanched vegetables brighter.
5Start the wok again, pour in cooking oil, then sauté garlic until fragrant, then add the vegetables, sprinkle with salt, chicken broth, and a little white sugar and stir-fry quickly for 20 seconds.
6Finally, drizzle a little water starch to thicken the sauce and stir-fry for 15 seconds, then drizzle a little sesame oil to finish and serve.
Lotus Pond Stir-fry is made with fresh vegetables, and it's a must-order dish every time you eat in a restaurant. It's very light and refreshing, and it uses very little oil, making it healthier than eating a lot of meat.
The blanched vegetables don't need to be blanched for too long to maintain their crisp texture. In fact, lotus root and pomelo rind can be eaten raw, so don't worry about the vegetables not cooking through if you cook them for too short a time.
Based on these ingredients, you can also add fresh ingredients such as lilies, insect flower, or celery. This dish is flexible, and adding or reducing or replacing ingredients doesn't matter.
