The method of making colorful fragrant lotus roots

Health benefits

Red pepper: appetizing and digestive

Green pepper: Digestive

Sichuan pepper: Warm

Ingredients and materials

400g Lotus Root

1 red pepper

1 green pepper

10 grams of oil

1 tablespoon of salt

2 scallions

2 cloves of garlic

Moderate amount of ginger

Extremely fresh and moderate in taste

5 grams of starch

3 grams of Sichuan pepper

The method of making colorful fragrant lotus roots

1. Main ingredients.

2. Peel the lotus root and cut it into small pieces of one centimeter.

3. Divide the cut lotus root into small pieces, soak them in water and wash them thoroughly.

4. Remove the core and wash the red and green peppers, then cut them into small cubes. Wash scallions, ginger, and garlic, shred ginger, slice garlic, and foam scallions.

5. Put water and lotus root into the pot and boil until the water boils. Then take out the lotus root and control the water for later use.

6. Add an appropriate amount of cooking oil to the pot.

7. Add green and red peppers and stir fry until they are completely cooked.

8. Add ginger and garlic, stir fry Sichuan peppercorns until fragrant.

9. Add lotus root and stir fry for about a minute.

10. Add salt and stir fry for about a minute.

11. Pour in half a bowl of water starch.

12. Add the delicious and scallions and stir fry evenly before serving.

Tips

I like lotus roots that are soft, and the blanching time can be longer.

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