The recipe for sweet and sour diced lotus root

Health benefits

Lotus root: nourishing the liver

Carrots: clearing heat and detoxifying

Ingredients

A section of lotus root

Carrot section

Juice: Two spoons of tomato sauce

Sauce: One spoonful of soy sauce

Juice: One tablespoon of white sugar

Juice: half a spoonful of vinegar

Shuidian powder (thickened) slightly

The recipe for sweet and sour diced lotus root

1. Peel and dice lotus roots, soak in clean water to prevent oxidation and discoloration

2. Peel and dice carrots for later use

3. Pour the juice into a bowl and stir well

4. Boil water in the pot

5. After boiling, add diced lotus roots and carrots, and cook for 2-3 minutes

6. Caught out cold water, so the taste is crispy and refreshing

7. Use a filter to control the moisture content for later use

8. Heat oil in the pot and keep it warm (feel it with your palm on top, if it's a bit hot)

9. Add the well prepared diced lotus root and carrot, stir fry for a while

10. Pour in the bowl of juice, stir fry over high heat

11. Stir fry until colored

12. Pour in water starch and thicken the sauce (mix starch and water evenly)

13. Quickly stir fry over high heat until the soup dries and becomes sticky

14. Sweet and sour taste, suitable for all ages

Tips

The lotus root should be soaked in water, otherwise it will become oxidized and discolored. There is no difficulty in Kwai. The taste can be adjusted according to the individual

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