Braised Fresh Lotus Grass Mushroom with Consumable Oil

1. Prepare 250 plump fresh lotus seeds with shells, about the amount of two rice bowls

2. First peel off the thick green skin, which has a layer of film inside. After tearing it off, you will see the lotus seeds you usually see. Take out the green core inside. The lotus seed core is particularly bitter, but it is very fire-resistant. If you can eat it, it is better to eat the core together

3. Prepare a small bowl and put some water in it. After peeling the lotus seeds, I put them in the water for over an hour to ensure freshness

4. Peel out a small bowl of quantity

5. Put a few pieces of rock sugar in the pot, boil the water for 3 minutes, and the fresh lotus seeds don't need to stay for too long. The cooked ones are not too sticky and are crispy

6. Wash straw mushrooms

7. Half cut with one knife

8. Wash small cabbage

9. Put water in the pot, add a little salt and a little oil, and cook the cabbage for 15 seconds. Blanch the vegetables with salt and oil to prevent them from turning yellow easily

10. Slice garlic cloves

11. Boil the water in the pot until dry, then add cooking oil. Immediately add garlic slices. When the garlic slices turn golden, add straw mushrooms and stir fry. Add 2g of salt

12. After adding salt, the grass mushrooms will become soft and consume more oil

13. After adding oil, you can add fresh lotus seeds, stir fry evenly, and you can set them on a plate

14. Do not use plates that are too shallow. After 2.3 minutes of serving, the mushrooms will come out of water, and the juice from plates that are too shallow will overflow

15. Finished products