Chinese Food
Hot and sour lotus root. Autumn appetizer
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Lotus is a treasure. Autumn lotus is the best tonic. Fresh lotus root is rich in calcium, phosphorus, iron and many kinds of vitamins. It is one of the best tonics in the season. It is also a good moistening and drying product. In this autumn, how can we get rid of the delicious lotus root? Today, the chef shares with you an appetizer of autumn - sour and spicy lotus root. The sour, sour and spicy lotus root is delicious. It's as refreshing and pleasant as the cool wind with autumn flavor beside the lotus pond. The crispy and crispy taste of lotus root has endless aftertaste.
Cooking ingredients
Cooking Steps
Step1:Peel the lotus root, cut it into 1 cm cubes, soak it in water for standby, cut the dried pepper into small sections, and keep the pepper seeds, slice the garlic, and cut the pickled pepper into small sections for standby.
Step2:Pour the oil into the pot. Heat it to 30% heat. Fry the peppers over low heat. Then discard.
Step3:On the base of the oil. Use medium heat. Fry the dried pepper.
Step4:Then drain the lotus root and stir fry it in the hot pot.
Step5:Stir fry the lotus root until it is dead. Stir in the pickled pepper water and sugar. Stir well and out of the pot.
Cooking tips:1. After the lotus root is diced, it should be soaked in clear water. The fried lotus root will not change color. 2. When selecting fresh lotus root, it is better to choose the one with yellow brown skin, fat and white flesh. Do not select the one with black and peculiar smell. 3. Pickled pepper water itself contains salty, sour, spicy and other flavors, so no more salt and a little sugar can mix the excessive sour taste. There are skills in making delicious dishes.
