Chinese Food
Moistening, manic, refreshing, hot and sour lotus root and tenderloin
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Cooking ingredients
Cooking Steps
Step1:Wash and dice the fresh lotus root.
Step2:Cut garlic into small grains. Cut scallion into small sections. Cut dried pepper into small sections for standby.
Step3:The tenderloin is also cut into lotus root cubes. Let loose 2 tablespoons of soy sauce, vinegar and sugar, 1 tablespoon of chicken juice, a little black pepper and 2 tablespoons of starch. Mix well. Taste for 10 minutes.
Step4:Stir fry the minced garlic and dried chilli in oil.
Step5:Stir fry the tenderloin for a few times. Then stir fry the lotus root. Lotus root is easy to break. Meat is not suitable to fry for too long. It's easy to cut wood.
Step6:Before leaving the pot, turn the heat to sprinkle the scallions. Add a little salt.
Cooking tips:Generally speaking, lotus root is divided into seven hole lotus root and nine hole lotus root. Seven hole lotus root is also known as red lotus root. Nine hole lotus root is also known as white lotus root. The two eating methods are slightly different - seven hole lotus root has higher starch content, less water, glutinous but not crisp. It is suitable for making soup; nine hole lotus root has high water content, crisp and tender, juicy. It is most suitable for cold mixing or stir frying. There are skills in making delicious dishes.
