Method for making garlic and lotus root slices

Health benefits

Lotus root: anti-cancer and anti-cancer

White sugar: low protein

Ingredients and materials

Lotus root 1 section

Moderate amount of vegetable oil

5 cloves of garlic

2 dried chili peppers

Moderate amount of starch

Salt in moderation

Moderate amount of white vinegar

Moderate amount of white sugar

Appropriate amount of purified water

Method for making garlic and lotus root slices

1. Peel, wash and slice lotus root, chop garlic into foam, and cut chili into sections.

2. After cutting the lotus root, soak it in clean water to prevent oxidation and discoloration.

3. Blanch lotus roots in water. Put the lotus root in a hot pot and blanch it until cooked. If you prefer it to be crispy for a shorter time, or sticky for a longer time. Personally, I suggest crispy ones are more delicious.

4. Adjust starch juice. Add an appropriate amount of starch to water, salt, white sugar, white vinegar, and mix well. spare.

5. Heat the wok with oil, add chili peppers and stir fry until fragrant, then add minced garlic and stir fry until fragrant.

6. Put in lotus root slices. Quickly stir fry until evenly in contact with minced garlic, then add the prepared starch sauce.

7. Stir fry quickly and evenly, with the starch juice evenly sticking to the lotus root slices. Turn off the heat and remove from the pot.

8. It's ready for the table, crisp and delicious.

Tips

Lotus root slices can be slightly thinner for easier flavor absorption. If you like sweet and sour, you can add more white vinegar. 

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