The three-color fried lily tastes salty and fresh, with lilies as the main ingredient. Lily contains pectin, which is particularly good for oily skin, red pepper contains vitamin B, carotene, has antioxidant function, and fungus is rich in gum, which can increase skin elasticity.
By Thanh Huan ssk
<h2>Royalties</h2>
Fresh lilies 100 g
1 red pepper
Celery 20 g
Fresh black fungus 20 g
Vegetable oil 30 g
Salt to taste
Ginger 2 tablets
Sugar to taste
Chicken essence to taste
Water starch to taste
<h2>Practice steps</h2>
1: Wash fresh lilies; wash and cut red peppers into small pieces; wash and de-ribbed and sliced celery; wash and cut into small pieces of fresh black fungus. Bring water to a boil in a pot, first add lilies, celery and black fungus, cook over medium heat for a while and fish out.
2, pour oil from another pot and heat it, add ginger slices, red pepper slices, celery slices and stir-fry a few times, then add lilies,
3, black wood ear slices stir-fried,
4, add salt, sugar, chicken essence,
5, stir-fry over medium heat to taste,
6. Finally, you can use water starch to outline the mustard.
7, salty and sweet,
8. Eat the blow bomb to break the muscle.
<h2>Tips</h2>
1, lilies to choose Lanzhou dragon bud lilies; 2, you can also use the dried black fungus after foaming instead of fresh black fungus; 3, fresh black fungus must be blanched first, and then fried thoroughly before eating.
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