Cooking Steps

1. 

   Step1:1. Peel and dice the lotus root. The lotus root I use is quite large. So the amount of seasoning juice used in the list is used to make a lotus root. No matter big or small, it is enough.

2. 

   Step2:2. Don't cut too large grains. Smaller ones are easier to taste.

3. 

   Step3:3. Make sweet and sour juice. One tablespoon of soy sauce.

4. 

   Step4:4. 2 tbsp white vinegar.

5. 

   Step5:5. Sugar 3 tbsp. Tips - the proportion of soy sauce, white vinegar and sugar is 1-2-3. This is the universal formula of sugar vinegar juice.

6. 

   Step6:6. Salt 1 teaspoon. I use the mini spoon in the seasoning box. You can adjust the amount of salt according to your taste. Usually 1 to 2 spoons.

7. 

   Step7:7. Chicken essence 1 teaspoon. Then stir the sweet and sour sauce evenly.

8. 

   Step8:8. Prepare starch water in advance. Make starch water with a little water and starch. It must be a little thicker.

9. 

   Step9:9. Boil some water. Blanch the lotus root and remove it. Drain the water for standby. Caution - water must be drained.

10. 

    Step10:10. Heat some oil. Stir fry lotus root. Then pour in sweet and sour juice.

11. 

    Step11:11. Stir evenly. At this time, it can be seen that lotus root is not colored.

12. 

    Step12:12. Pour in starch water. Tip - if the lotus root is not colored when stir frying after the starch water is poured in, it is that the concentration of starch water is not enough. You can immediately mix more starch water and pour it down.

13. 

    Step13:13. Stir fry until the sweet and sour juice is dried. It can be seen from the photo that the sweet and sour juice are all attached to the surface of lotus root. The color is beautiful.

14. 

    Step14:14. Turn off the fire. Sprinkle the onion and mix well.

15. 

    Step15:Sweet and sour appetizers. Tongtong is very fond of eating. Every time, they come for a meal to sweep away the light.

16. 

    Step16:Finished drawings.

17. 

    Step17:Finished drawings.