The method of stir frying lotus root slices with chicken rice head

Health benefits

Lotus root: Tooth protection, low protein

Tomato sauce: dilates blood vessels, protects the nervous system, and maintains skin and mucosal health

White sugar: low protein

Ingredients and materials

Lotus root section

A handful of chicken rice

One section of red and green pepper each

A small piece of carrot

Korean style small sauce half spoon

Two teaspoons of tomato sauce

Salt in moderation

Moderate amount of powder

A small spoonful of white sugar

Moderate amount of monosodium glutamate

Moderate amount of pepper powder

Moderate amount of scallions

Garlic clove

Two teaspoons of white vinegar

The method of stir frying lotus root slices with chicken rice head

1. Clean the chicken rice head and drain the water

2. After slicing the lotus root, soak it in water to prevent the slices from turning black

3. Wash and slice red and green peppers, chop scallions into small pieces, and slice carrots

4. Garlic slices

5. Put water in the pot and bring to a boil over high heat. Pour in lotus root slices and then add some white vinegar. Wait for the water to boil until the lotus root slices are still soaked in water after being taken out of the pot

6. In a wok, stir fry garlic first, then add lotus root slices and stir fry. Next, add carrots, red and green pepper slices, add an appropriate amount of water, tomato sauce, Korean style sauce, a little salt, stir fry well, and bring to a boil

7. Add the chicken rice head and stir fry well. Add a little sugar and salt to taste. Heat over high heat for two to three minutes. Then add a little MSG, pepper, a little scallion, thicken with a thin layer of sauce, and serve on a plate. That's it!

8. One finished product image

Tips

1. Cut the lotus root slices and put them in water to prevent them from turning black. Wash them and soak them in water. When stir frying, drain the water

2. Blanch the lotus root slices in boiling water and stir fry in an oil pan

3. Chicken rice head can be cooked for two to three minutes, so it should be served later

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