Chinese Food
·Ma Xiang, sweet and sour lotus root, a super family dish
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It's simple and natural. It's Ma Xiang's meal. It's the impression that this dish gives me. It's entry-level. But the taste pit is bigger than the big stall at the entrance of the University. I believe that you who love the kitchen can do the same. Every buddy. Make it tonight.
Cooking ingredients
Cooking Steps
Step1:Remove the nodule at both ends of the fresh lotus root. Wash it after peeling. Slice it.
Step2:Peel and slice the garlic meat. Chop the shallot and the chili.
Step3:When the pot is hot, pour in salad oil. When the oil is hot, turn to medium heat.
Step4:Put the garlic in. Stir fry.
Step5:Stir fry until the color of the garlic meat turns golden. Put the lotus root slices and pepper in. Stir fry to give the fragrance.
Step6:When the color of lotus becomes lotus color, add vinegar and soy sauce. Stir fry evenly.
Step7:Add sugar again. Stir well.
Step8:Add pepper and chopped green onion. Stir fry for 2 minutes and serve.
Cooking tips:1 - use a large fire when starting the oil pan. Use a medium fire all the way back. 2-lotus root slices are best cut into thick and even ones. Only in this way can they taste delicious. 3-The dosage of prickly ash. 250g lotus root. 2G is the most suitable. I'm afraid the taste will be bad. It's not spicy with 1g. The fragrance is just - so it's recommended to use 2G - 4 - not to eat too spicy. So put in chili finally. Red also plays a role in embellishment. If you don't like spicy peppers, don't put them on. There are skills in making delicious dishes.
