The method of making sour and spicy lotus root slices

Health benefits

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

Lotus root section

Two Xiaomi peppers

Moderate amount of ginger

Moderate amount of scallions

Moderate amount of edible oil

Appropriate amount of water

Moderate amount of starch

Two spoons of white rice vinegar

Two spoons of salt

One spoonful of white sugar

A spoonful of cooking wine

Half a tablespoon of monosodium glutamate

The method of making sour and spicy lotus root slices

1. Remove the nodes, peel and wash the lotus root.

2. Prepare scallions, millet peppers, and ginger. Wash and set aside.

3. Cut the lotus root into thin slices with a top knife.

4. Slightly blanch the water in a boiling pot, remove and drain the excess water for later use, or use kitchen paper to absorb the excess moisture.

5. Mix starch with water to make a sauce.

6. Cut ginger into shreds, scallions into minced pieces, and small pieces of millet pepper. spare.

7. Heat the pot, pour in cooking oil, and add a spoonful of salt. Shake the pot so that the edges and bottom of the pot are fully exposed to oil and salt. This can prevent ingredients from sticking to the pan when they enter the oil pot, and also ensure that the ingredients are more flavorful. Heat the oil until it's six or seven tenths ripe, then add shredded ginger and stir fry until fragrant.

8. Add millet pepper and stir fry until fragrant.

9. Add two spoons of white rice vinegar, one spoon of salt, and one spoon of water to the pot. Mix evenly.

10. Add lotus root slices and stir fry slightly.

11. Stir fry until the lotus root slices change color. Add one spoonful of white sugar, one spoonful of cooking wine, and half a spoonful of monosodium glutamate. Seasoning, enhancing freshness. Stir fry evenly.

12. Add an appropriate amount of chopped green onions.

13. Add water and starch to thicken the sauce, stir fry evenly, and then remove from the pot.

14. Plate installation.

15. Sprinkle some scallions on top.

16. Crispy and delicious sour and spicy lotus root slices stimulate appetite.

Tips

1. Lotus root is particularly suitable for patients with high fever, vomiting blood, hypertension, liver disease, loss of appetite, iron deficiency anemia, and malnutrition to consume more.

2. Lotus root has a cool nature, and pregnant women should not consume it too early; Lotus root is cold in nature, crisp and refreshing when eaten raw, but it can damage the spleen and stomach. People with low digestive function and loose stools should not eat raw.

3. Lotus roots can be quickly blanched before cooking, then removed from the water and filtered dry. Stir fry again until the texture becomes more crispy and delicious.

4. There are some tips for choosing lotus roots: lotus roots with thick and short nodes are more mature and have a particularly good taste; The longer the distance between lotus root nodes, the higher the maturity of the lotus root and the softer the taste; When purchasing lotus roots, choose those with a full and plump appearance, and never choose lotus roots with incomplete concave and convex shapes; When purchasing lotus roots, pay attention to whether there is soil on the lotus roots. If there is no soil on the lotus roots, it means they have been treated. Such clean lotus roots are not durable. Lotus roots with soil are very suitable for storage and can be stored in a cool place for a week.

5. There are two types of lotus roots on the market. Red lotus root and white lotus root. Generally, the outer skin of the red lotus root is brownish yellow, with a short and thick body shape, and the taste of the raw lotus root is bitter; White lotus root has a smooth outer skin, a silver white color, a long and slender body, and a sweet taste when eaten raw. Usually, red lotus root is used for stewing pork ribs and lotus root soup, and white lotus root is used for stir frying lotus root slices. In addition, there is an ordinary Fried Dough Twists lotus root with rough appearance, pink color and more starch.

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