Stir-fried lotus root slices - nourishing yin and moisturizing the lungs in autumn

Overview

Traditional Chinese medicine believes that raw lotus root is cold in nature and has the effect of clearing away heat and relieving troubles. When cooked, it changes from cold to warm, and has the effects of nourishing the stomach, nourishing yin, strengthening the spleen and replenishing qi. Stir-fried lotus root slices are crispy, sweet and slightly glutinous, light and refreshing. Lotus root is also a commonly used ingredient in soups. Lotus root stewed with pork ribs can strengthen the spleen and stomach. This dish is a quick and easy dish with simple ingredients and easy preparation. It’s also a great quick family dish during busy times.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• big green pepper
• chicken essence
• garlic
• lotus root
• oil
• red bell pepper
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare appropriate amount of lotus root, colored pepper and large green pepper

   

2. 2 Appropriate amount of ginger and garlic

   

3. 3 Peel and wash lotus root, cut green and red pepper into pieces

   

4. 4 Cut the lotus root into pieces of about 4✕3cm, about one millimeter thick

   

5. 5 Cut the lotus root and soak it in water to prevent oxidation. When frying, take it out of the water

   

6. 6 Crush and dice ginger and garlic

   

7. 7 Heat oil in a pan, add ginger, garlic and peppercorns and stir-fry

   

8. 8 Add lotus root slices and green pepper and stir-fry for about three minutes

   

9. 9 When the lotus root is stir-fried until most of it turns from snow-white to crystal clear off-white, add salt and stir-fry.

   

10. 10 Add the salt and stir-fry for about two minutes, then add the red bell pepper and stir-fry for a minute or two

    

11. 11 When the lotus roots turn from snow-white to crystal clear off-white, turn off the heat, add chicken essence and stir-fry evenly

    

12. 12 Remove from pot and plate