Chinese Food
Stir fried lotus root with rice and wine
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The lotus root after the seventh month of the lunar calendar is tender, crisp, sweet, white and flawless. It is used to make a variety of dishes, fresh and delicious. This Kwai lotus root is quick and simple.
Cooking ingredients
Cooking Steps
Step1:Cut the green onion and the green onion. Cut the hot pepper into circle
Step2:Lotus root peeled and washed. Cut into small section
Step3:Soak in vinegar water mixed with white vinegar and clear wate
Step4:Boil lotus root strips in boiling water for 2 minute
Step5:Remove and drain wate
Step6:Evenly wrap the lotus root with starch for standb
Step7:Pour a little oil into the pot. Heat it up
Step8:Stir fry the pepper. Turn off the heat. Scoop it up for use
Step9:Heat up the remaining oil in the pot. Stir fry the lotus root for fragranc
Step10:Season with salt and chicken powde
Step11:Serve in a saucepan. Sprinkle with fried pepper and scallion. Sprinkle with a little fried chili oil
Step12:Spicy and delicious lotus root. Good choice for rice and win
Cooking tips:1. Lotus root is soaked in vinegar to prevent its oxidation and blackening. 2. Add more oil when frying the pepper. After frying, in addition to picking up the pepper, half of the oil should be poured on the lotus root when it is put into a dish. The rest of the oil is used to fry lotus root. 3. Pay attention to the heat when frying the lotus root. The vegetables wrapped with starch are easy to scorch the bottom. If you stir quickly, you can dish them. There are skills in making delicious dishes.
