Fried lotus root
Overview
In the past, lotus root slices or diced lotus roots were always stir-fried. When dining in a restaurant, I discovered that lotus roots can also be cut into shreds and stir-fried, so I tried it at home. When frying shredded lotus roots, it is best to add a large amount of minced garlic to stir-fry until fragrant, and add some pepper before serving, which greatly enhances the flavor. Paired with some shredded beef, it’s a combination of meat and vegetables, and it’s extra fragrant!
Tags
Ingredients
Steps
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Wash and shred the beef, rinse the blood, drain the water, add an appropriate amount of oil-consuming starch and a small amount of beer to marinate. Beer can make beef tender and tender.
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Cut green and red peppers into appropriate shreds, and dice a large amount of garlic
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Peel and wash lotus root, cut into strips vertically.
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Place in vinegar water and rinse slightly.
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Add a small amount of cooking oil to the marinated beef and mix well.
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Heat oil in a hot pan.
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Pour in shredded beef.
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On medium heat, it will be almost cooked through, and set aside for later use.
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Clean the pot and pour appropriate amount of cooking oil into it.
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When the oil is hot, throw in most of the garlic.
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Pour in the drained lotus root.
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Stir-fry until 8 or 9 is cooked, add a small amount of white vinegar, white sugar and appropriate amount of refined salt.
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Stir-fry briefly and add green and red shreds.
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Stir-fry briefly and add in shredded beef and remaining garlic
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After stir-frying for a while, add appropriate amount of MSG and more pepper. Stir fry and serve on a plate.
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Finished product
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Finished product
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Finished product
