Chinese Food
Fried lotus root slices
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Lotus root. A common food that can't be more common. When I was a child, when I quarreled about snacks, my mother would easily put a section of lotus root that had just been dug out of the pond and cleaned into my mouth. Then I was happy to open the flowers. One hand holding, one mouth gagging. Skipping out to find friends to play. At that time, it was the time of greedy mouth. I didn't remember that lotus root still needs peeling. I didn't care that there was sediment in lotus root hole. Only the fragrance of the mouth and the satisfaction of the heart. Speaking of lotus root, I have to think of lotus root in Honghu Lake, Hubei Province. Everyone holds a banquet. The last drama must be a pot of fresh and fragrant soup. Known as the treasure of water, Honghu lotus root spareribs soup is also known as the beauty soup. It has regional characteristics and Jingchu delicacy culture essence. Lotus root. There are red and white lotus root varieties. Red lotus root is better for stewing soup. The color of the soup is red. After stewing, the powder is sweet. It's soft and waxy. It's good for complementing the bone. White lotus root is better for cold mixing and stir fry. It's crisp and sweet and delicious
Cooking ingredients
Cooking Steps
Step1:1. Prepare raw materials in advanc
Step2:2. Peel and clean lotus root, cut it into thin slices. Soak it in water for 5 minutes to remove the excess starch. Remove and drain the water for standby
Step3:3. Cut the radish into granules. Fold the ear root, ginger, garlic, coriander, shallot and red pepper into granules for use
Step4:4. Heat the pot and pour in some oil. Cook until it is 7 years old. Pour the drained lotus root slices into the pot and fry over medium heat
Step5:5. Add garlic, ginger, salt, pepper powder and soy sauce while fryin
Step6:6. When 7 is ripe, put in the ear root, radish, red pepper, coriander and chopped green onion and mix well. Then you can put them out of the pot and put them on the plate
Cooking tips:1. Buy white lotus root. It's crispy and tender when eating. 2. It's better to soak the cut lotus root in clear water to avoid too much starch sticking to the pot and making delicious dishes.
