Chinese Food
Spicy lotus root slices
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Now it's the weather of September 9th. The temperature is relatively low. When it's cold, I want to eat something heavy. Spicy and delicious make me have more appetite. I made this spicy lotus root slice. I really have another bowl of rice. I don't need to think about losing weight. Let's wait until summer.
Cooking ingredients
Cooking Steps
Step1:Peel and slice fresh lotus root, wash and drain.
Step2:Put it into a large bowl and add some dry starch to it.
Step3:Prepare a little minced pork. Chop Pixian bean paste.
Step4:Shred the onion, ginger and garlic (I forgot to buy ginger without ginger). Cut the dried red peppers into small pieces with scissors after they are wet. The peppers are also wet.
Step5:Add a little more vegetable oil into the frying pan. Put the lotus root slices into the frying pan in several times and then control the oil and take out.
Step6:Then let the temperature of the oil pan rise. Fry the lotus root again. The skin is crisper.
Step7:After re frying, take out all the oil for control.
Step8:Leave a little base oil. Stir fry the minced pork until it changes color.
Step9:Stir fry the onion and garlic to give the fragrance.
Step10:Put Pixian bean paste, prickly ash and dried red pepper into the sauce and stir fry for a while.
Step11:Add 1 tbsp of soy sauce and 1 tbsp of cooking wine and stir fry evenly.
Step12:Put in the fried lotus root slices and stir them quickly and evenly.
Step13:Finished product drawin
Cooking tips:1. It's better to wet the dried and prickly peppers. It's not easy to scorch them when they are in the pot. 2. Before frying lotus root, you can add some raw powder and stir fry it twice. The skin of lotus root made by this way is crispy and better to eat. 3. Turn over the lotus root and stir it evenly and quickly out of the pot. Don't stir for too long. 4. Pixian bean paste and raw soy sauce are both salty. There is no need to add salt. There are skills in making delicious dishes.
