Chinese Food
Spicy cumin lotus root
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Autumn and the end of the year are the best time to eat lotus root. Lotus root in early autumn has been dormant for a whole spring and summer. It has also experienced the most abundant and long rainy season of the year. Therefore, it tastes crispy and delicious. Crispy lotus root is most suitable for stir fry. For example, this spicy cumin lotus root. Stir fry the lotus root quickly under the fire. It will not lose the nutrition of lotus root, but also bring out its own sweet.
Cooking ingredients
Cooking Steps
Step1:Wash lotus root, peel and dic
Step2:Pour lotus root into boiling water and blanch for 2 minutes. Serve as standb
Step3:Slice ginger and garlic. Set asid
Step4:Hot oil in the pot. Pour in bean paste, ginger, garlic, star anise, Chinese prickly ash, dried pepper and stir fr
Step5:Then stir fry the lotus root in the po
Step6:Pour cumin powder into the pot. Stir evenl
Step7:Sprinkle with Scallion after cookin
Step8:Spicy and cumin lotus root is finished.
Cooking tips:1. Blanch lotus root as soon as possible after it is diced to prevent oxidation and blackening. 2. When using ordinary wok, stir fry bean paste several times to prevent sticking. There are skills in making delicious dishes.
