Fish-flavored lotus root

Overview

Lotus root, slightly sweet and crisp, nourishes the spleen and stomach, benefits blood and promotes muscle growth. Traditional Chinese medicine believes that lotus root is a winter tonic health food that is both edible and medicinal. Tonify the body and nourish the mind, and eliminate all diseases. Take it regularly, it will lighten your body and resist aging, and prolong your life. Fungus, dark brown in color, soft in texture, delicious in taste, can be vegetarian or meat, and rich in nutrients. Nourishes and nourishes the skin, making the skin rosy and radiant. It can also prevent and treat iron deficiency anemia and has many medicinal effects.

Tags

• hot dishes
• balsamic vinegar
• flavored tempeh
• fungus
• garlic
• light soy sauce
• lotus root
• onions
• pepper noodles
• starch
• sugar
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Soak fungus in warm water. Wash and cut the soaked fungus into large pieces, peel and dice the lotus root.

   

2. 2 Prepare the seasoning, mince the onion, ginger and garlic.

   

3. 3 Mix light soy sauce, balsamic vinegar, salt, sugar, peppercorns, and starch together to make a bowl of fish-flavored sauce.

   

4. 4 Add water to the pot, bring to a boil and pour in the diced lotus root and fungus blanched water.

   

5. 5 After about 3 or 4 minutes, pour out the fungus and lotus root dices together to control the water.

   

6. 6 Put another pot on low heat and add appropriate amount of vegetable oil. When the vegetable oil is 50% hot, pour in the tempeh.

   

7. 7 Stir-fry over low heat to bring out the aroma of tempeh and red oil.

   

8. 8 Pour in the minced onion, ginger and garlic and continue to stir-fry over low heat.

   

9. 9 Pour in the diced lotus root and fungus and stir-fry.

   

10. 10 Pour in the prepared fish sauce and stir-fry over low heat.

    

11. 11 Remove the juice over high heat.

    

12. 12 Dish out and set aside.