The method of making sweet and sour lotus root cubes

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cooking wine: low protein

Ingredients and materials

350 grams of lotus root

1 small pinch of Sichuan pepper

1 octagonal

2 Xiaomi peppers

Moderate amount of scallions

1 slice of ginger

2 cloves of garlic

1 tablespoon cooking wine

2 tablespoons soy sauce

1 tablespoon of dark soy sauce

3 tablespoons of white sugar

4 tablespoons of rice vinegar

1 tablespoon corn starch

Half a bowl of clear water

Moderate amount of edible oil

The method of making sweet and sour lotus root cubes

1. Wash and scrape off the outer skin of the lotus root, cut it into thick slices first, and then cut it into cubes.

2. After washing the surface starch, soak it in clean water to prevent the lotus root from oxidizing and discoloring,

3. Cut chopped scallions, ginger, and garlic slices, and cut small pieces of millet pepper. If you don't like spicy food, you can skip it.

4. In a small bowl, add light soy sauce, dark soy sauce, cooking wine, sugar, rice vinegar, and corn starch and stir well. Then pour in half a bowl of water and stir well. The sweet and sour sauce is ready.

5. Boil water in a pot, add diced lotus root and blanch for 2-3 minutes. Remove from the pot and immediately rinse with cold water. Drain the water and set aside for later use.

6. Heat up cooking oil in a separate pot, add Sichuan peppercorns and stir fry until fragrant, then remove and discard.

7. Then add scallions, ginger, garlic, and star anise, stir fry over low heat until fragrant.

8. Add the dried lotus root cubes and stir fry quickly over high heat for about one minute.

9. Pour in the prepared sweet and sour sauce and stir fry until the lotus root cubes are colored. Finally, add the rice and pepper sections and stir fry over high heat to remove the sauce.

10. A simple and delicious sweet and sour appetizing dish of diced lotus root is ready!

Tips

Lotus roots do not need to be blanched for too long, otherwise they will lose their crispy and tender taste. The seasoning sauce can be prepared according to personal taste.

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