Chinese Food
Crispy lotus root with pepper
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The heat of lotus root is the same as that of potato. The content of carbohydrate and fat is relatively low. The content of protein is slightly higher than that of potato. Lotus root contains vitamins and microelements, especially vitamin K, vitamin C, iron and potassium. Spring is the golden season for Zhang Ge. Don't be afraid to make more lotus root for children. Take photos with cherry blossom as background. I like it very much. -
Cooking ingredients
Cooking Steps
Step1:Cut lotus root into strip
Step2:Hot oil in hot pot. Stir fried pepper and dried red pepper. Stir fry until the dried pepper is slightly burnt black. Take out and discard
Step3:Pour the cut lotus root into the oil pan. Stir fry it patiently until it softens slightl
Step4:Sprinkle sal
Step5:Add in red pepper and stir fry for a few times to make a pot
Cooking tips:1. Deep fry the dried red pepper and Chinese prickly ash a little. The flavor is stronger. 2. Lotus root can be eaten raw. It's better not to stir fry it too well, it's crispy, and it's better to make dishes.
