Chinese Food
Braised diced lotus root
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My daughter is eight years old. She still doesn't eat spicy lotus root. Naturally, she can't share sour and spicy lotus root. Fried lotus root seems to be more refreshing. As a novice mother, I can only try it at the same time. Braised lotus root in brown sauce. Fortunately, the new lotus root is crisp, tender and refreshing. It's sweet and moist. She likes it ～
Cooking ingredients
Cooking Steps
Step1:Select the most tender section of the new lotus root. Clean it and cut it into small piece
Step2:Heat the oil in a hot pot, stir fry the ginger and garlic. Pour the lotus root into the pot and stir evenly. After two or three minutes, pour the mixed juice (rice wine + soy sauce + soy sauce + vinegar) on the stir fried lotus root. Stir again for one or two times, turn off the heat and leave the pan to serve.
Cooking tips:Because it is the new lotus root of 2019. So it is not necessary to cook too much. It belongs to the Kwai Chi season.
