Chinese Food
Fushun lotus
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This is a salt dish from Fushun District of Zigong. It tastes thick, fragrant, spicy and exciting. It's skillful use of chili, ginger and Douchi. It's easy to fry, stir fry, stir fry and cook. The appetite is poor from Bashi to summer. Stir fry a Fushun lotus dish to next meal, rich and smooth.
Cooking ingredients
Cooking Steps
Step1:Ingredients
Step2:Lotus slices with dry starc
Step3:Deep fry in oil pan. Take out in light yellow colo
Step4:Sliced leek, sliced onion and garlic, sliced ginger, sliced chil
Step5:Put the bottom oil in the pot. Stir fry the dried mother's fermented soybeans to produce the fragranc
Step6:Put dried Douchi and stir fry. Put in dried chili, onion, ginger and garlic, oyster sauce and stir fry to tast
Step7:Add in the fried lotus root slices and stir fry them. Add 10 grams of raw soy sauce and 5 grams of old soy sauce and stir fry them. Add in the leek section. Add the flavoring essence to the pot
Step8:Finish ~ Bashi
Cooking tips:No salt for this dish, because the bottom taste of Douchi, Douchi sauce, soy sauce and oyster sauce is enough. Before the leek leaves the pot, put it again ~ ~ there are skills for making delicious dishes.
