Chinese Food
Hot and sour lotus root
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Raw lotus root can clear away heat, generate fluid, cool blood and stop bleeding. Cooked lotus root can nourish spleen and stomach, blood and muscle. Stir fry with pickles. It's hot and sour and appetizers.
Cooking ingredients
Cooking Steps
Step1:Wash, peel and slice lotus roo
Step2:Dice. Blanch quickly in boiling water. Drai
Step3:Hot pot, hot oil, stir fried garli
Step4:Pour in diced lotus root and salt, dry pepper or pickled pepper, stir fry with a little ginger powde
Step5:Pour in the pickles. Stir fry for a few times to make the pot
Step6:Detai
Step7:Detai
Step8:Detai
Cooking tips:1. Ginger powder can not be put. Lotus root is cold. Putting ginger powder can relieve part of the cold. 2. Pickles have a salty taste. Pay attention to the salt content. 3. Lotus root will be black and discolored when it is fried in an iron pot. It can be avoided if it is not sticky. 4. The pickles I use are ready to eat. They are not raw. If they are raw, they need to be sauteed and cooked now. There are skills to put the lotus root to make the dishes delicious.
