Stir-fried lotus root

Overview

The lotus roots that bloom in autumn and winter are crisp, tender and sweet. In autumn, although the lotus leaves have faded, the lotus roots in the mud pond have also reached their most delicious season. Lotus roots are a cooling food, nourishing yin and moisturizing, and can be eaten raw, stewed or sun-dried. Dry grinding powder. I bought some lotus roots today. They are very fresh and cost only two yuan a pound. The price of lotus roots is very cheap now. You can eat more. I fried a side dish with lotus roots. It is very simple to make and can be cooked in three minutes.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• green chili
• lotus root
• msg
• white vinegar
• zanthoxylum bungeanum
• garlic
• red pickled pepper
• salt

Ingredients

Steps

1. 1 Use a spatula to peel off the skin of the lotus root and cut it into slices first. When cutting, cut it lengthwise and in the direction of the lotus root hole.

   

2. 2 Then cut it into thin strips. This cutting method is easier to taste and easier to pick up when eating. It is more pleasing to the eye than the flaky one.

   

3. 3 Add an appropriate amount of water to a non-stick pan and bring to a boil over high heat. After the water boils, add a spoonful of white vinegar, add shredded lotus root and blanch for two minutes. Adding white vinegar can prevent the lotus root from oxidizing and turning black.

   

4. 4 Take out the blanched lotus root and rinse it with clean water. The rinsed lotus root will be fresh and clean. What you need to pay attention to here is not to cook the lotus root for too long. The lotus root itself can be eaten raw. If it is cooked for a long time, the texture will become less crispy.

   

5. 5 Prepare a piece of round green pepper and a piece of red pickled pepper, remove the seeds and cut into shreds for later use.

   

6. 6 Peel the garlic and cut it into slices. Prepare some Sichuan peppercorns for later use. Sichuan peppercorns taste great with fresh lotus roots.

   

7. 7 Heat the oil in a pan, add garlic slices, Sichuan peppercorns, and green and red peppers and stir-fry until fragrant.

   

8. 8 Then pour in the drained lotus roots and stir-fry over high heat. Do not add water. Stir a few more times to allow the lotus roots to heat evenly.

   

9. 9 The stir-frying process is very fast, no more than two minutes at most. Finally, add a spoonful of salt and a little MSG to season.

   

10. 10 Finished product

    

11. 11 Finished product