Stir-fried lotus root slices

Overview

This dish was passed down from my grandpa to my mother, and I learned it from my mother, but when it came to me, I improved it a little bit. It turned out that there was some minced ginger in it, but we didn’t like it so much so we removed it.

Tags

• cold dishes
• common dishes
• dried chili pepper
• lotus root
• scallions
• tofu
• white vinegar
• zanthoxylum bungeanum
• carrot
• salt

Ingredients

Steps

1. 1 Wash the old tofu and cut into slices about 5mm thick.

   

2. 2 Heat a pan, pour an appropriate amount of oil, add the tofu slices and fry until golden brown on both sides.

   

3. 3 Wash the lotus root, peel it, cut it in half and cut it into slices. Wash and peel the carrot, use a cookie cutter to carve out the shape you like, and cut 1 piece of tofu into shreds.

   

4. 4 Add water to the pot and bring to a boil, add lotus root slices and carrot slices and blanch until cooked.

   

5. 5 Remove the supercooled boiled water and drain it.

   

6. 6 Cut the scallions into thin slices diagonally, put the dried chili segments and Sichuan peppercorns on top, heat up an appropriate amount of oil with a frying spoon, and pour it on the Sichuan peppercorns.

   

7. 7 Add 2 tablespoons of salt and white vinegar and mix well.

   

8. 8 Pour in the dried lotus root slices, carrot slices, and shredded tofu, and mix well.