New Year's Eve meal recipe recommendation Home-style Holland Pond Stir-fry from Cantonese cuisine
Lotus Pond Stir-fry is a classic Cantonese dish, and locals not only enjoy it but also find it poetic and picturesque.The ingredients such as Yam,lotus root grow in the soil, combined with classic Guangdong-style char siu, it emits a lotus fragrance. Lotus Pond Stir-fry is delicious, combining meat and vegetables, low in calories and fat, beneficial for preventing haze. It can detoxify, beautify the skin, and treat acne. It is one of the most popular dishesfor New Year's Eve dinner.Click to view more: Recommendations for New Year's Eve recipesI. Ingredients1. Main ingredients: 300 grams yam, 300 grams lotus root, 150 grams char siu
2. Seasonings:
3 ml olive oil, 2 ml soy sauce, 3 grams salt, 3 grams sugar, 5 grams cornstarch, sweet red chili pepper 1 piece, sweet green chili pepper 1 piece, diced red onions 20 grams
II. Steps 1. Prepare ingredients: char siu, lotus root, yam peel and wash; PS: Wear gloves when peeling yam.2. Peel and wash the lotus root, cut into long strips; similarly, cut the yam and chili peppers into long strips; 3. Boil water, add lotus root and yam to blanch for 3 minutes, then drain;4. Heat wok, add olive oil, stir in green chili pepper, red chili pepper, and onion slices; PS: Use sweet chilies to enhance the flavor.
5. Cut char siu into long strips and add to the pot for stir-frying;
6. Add drained lotus root and yam to stir-fry together;7. Stir in soy sauce, sugar, salt, cornstarch, then cook over high heat until well combined; finish with chopped scallions.
III. Tips
1. Wear gloves when peeling yam to avoid allergic reactions;
2. Blanch the lotus root and yam until tender but do not overcook;3. Use sweet chili peppers for enhanced flavor.
4. Thicken with cornstarch using high heat, stir well.
Stir-fry the drained yam and lotus root together.
3. Soy sauce, sugar, salt, cornstarch for thickening; stir-fry over high heat until well mixed, then add green onions.
Three Tips:
1. Wear gloves when peeling yam to avoid allergic reactions;
2. Blanch the lotus root and yam until cooked but not mushy;
3. Use sweet peppers for additional flavor and freshness.
4. Thickening should be done by stir-frying over high heat until well combined.
Image 1 of Finished Dish
Image 2 of Finished Dish
