夏果的口感爽脆，下菜很好吃。前提是要把夏果先处理过，就是先烤/炸过，再下菜。我是把它炸过，因为炸比烤快，省时快手。夏果很容易炸焦的，所以用文火炸比较容易操作。炸至浅金黄色就要出过锅，油的余温会持续‘炸’着，待凉后就是黄金爽脆的炸夏果了。如果炸得太深色才出锅，待凉后的夏果是黑焦兼有苦味，也就是炸坏了，注意哦。 分量：4-5人份 准备时间：10分钟 煮时：20分钟 材料A： 200克 本地莲藕（去皮/藕节, 切片） 1小段/10片 胡萝卜（切片压花） 100克 甜豆（去丝） 10克 云耳（泡软去蒂） 材料B： 100克 夏果 ½ 茶匙 盐 2汤匙 粟粉水（1茶匙粟粉+2汤匙水) 1汤匙 油 准备功夫： 1. 文火煮滚油锅, 加入夏果，炸至浅金黄色，沥油出锅 2. 煮滚1锅水, 加入少许油和盐, 下云耳, 胡罗卜和甜豆焯水2分钟；莲藕焯水4分钟 煮法： 1. 烧热锅，下油，加入材料A，拌炒片刻 2. 加入盐，炒匀 3. 加入粟粉水，炒匀 4. 加入夏果，快炒 5. 熄火，出锅
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Mixed Vegetables with Macadamia Nuts 夏果莲藕小炒
Course: MainCuisine: ChineseServings
4
servingsPrep time
10
minutesCooking time
20
minutesWe fried the macadamia nuts with medium heat to avoid being charred and you will have golden crunchy nuts for a prosperous year ahead!
Ingredients
- Ingredients A
200 g local lotus root (peel & slice)
1 pc carrot (slice & make flower)
100 g snap pea (remove strings)
10 g cloud ear fungus (soak & remove stem)
- Ingredients B
100 g macadamia nuts
½ tsp salt
2 tbsp cornstarch mixture (1 tsp constarch mix with 2 tbsp water)
1 tbsp cooking oil
Instructions
- Preparations
- Bring a pot of cooking oil to boil with medium heat, add macadamia nuts, fry until light golden brown, drain & set aside
- Bring a pot of water to boil, add some salt & cooking oil, blanch cloud ear fungus, carrot & snap pea for 2 minutes, lotus root for 4 minutes, drain & set aside
- Steps
- Heat the wok, add cooking oil, add Ingredients A, fry well
- Add salt, fry evenly
- Add cornstarch mixture, fry evenly
- Add macadamia nuts, fry quickly
- Turn off the gas, it’s done!
Recipe Video
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