The method of making sweet and sour lotus root strips

Health benefits

Scallion: Removing the Surface

Ingredients and materials

Lotus root 1 section

Moderate amount of scallions

2 tablespoons of tomato sauce

1 tablespoon of fuel consumption

1 tablespoon of vinegar

Salt in moderation

1 tablespoon of white sugar

Black sesame (cooked) in moderation

The method of making sweet and sour lotus root strips

1. Peel and wash the lotus root, cut it into thicker circular pieces, about half a centimeter thick

2. Cut the thick slices of lotus root into vertical strips again

3. Cut all the lotus root strips

4. Cut scallions into chopped scallions

5. Put enough water in the pot, add a little salt, bring to a boil over high heat, and blanch the lotus root strips until they are about 70-80% cooked

6. Then take it out and rinse it with cold water before draining it for later use

7. Take a small bowl and add the recipe amount of tomato sauce, oil, vinegar, sugar, and a small amount of salt (add according to personal taste). Mix well and set aside for later use

8. Heat up a wok with an appropriate amount of oil and stir fry chopped scallions

9. After stir frying until fragrant, pour in the lotus root strips and quickly stir fry

10. Pour in the prepared sauce

11. Stir fry evenly

12. Pour half a bowl of plain water from a bowl filled with sauce into a pot

13. Boil over high heat and collect juice

14. Take out the pot and put it on a plate

15. Sprinkle some cooked black sesame seeds for decoration

Tips

1. Blanching lotus roots in advance until they are about 70-80% cooked can shorten the frying time and remove the starch from the lotus roots themselves, ensuring their crisp taste.

Adding a little salt when blanching is also to ensure that the lotus roots maintain their original color and have a crisper texture.

3. Because salt has already been used when blanching lotus roots, coupled with the salty taste caused by fuel consumption, the amount of salt in the sauce should be controlled to avoid being too salty!

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