Today and share with you a home-cooked side dish "sour and spicy lotus root" approach, speaking of lotus root presumably many people are not strangers, crisp taste, that is, raw food can also be cooked, is one of the commonly used home-cooked ingredients, lotus root eating method is also diverse, lotus root is also rich in dietary fiber, often eat can be healthy spleen appetizer and other effects. The following is to introduce the detailed steps for everyone, and if you like it, you can quickly learn it.
Ingredients: Lotus root
Accessories: green pepper, red pepper, green onion, ginger, dried pepper
Seasoning: white vinegar, salt, chicken essence, sugar
【Sour and spicy lotus root】—— Crisp and delicious
1. Let's start preparing the ingredients
Prepare two sections of lotus root, peel the outer skin, cut into thick slices first, then cut into long strips, cut well, and then grasp and wash twice with water to wash the lotus root.
Then put the lotus root back into the water, add a little white vinegar, a spoonful of salt, grasp and mix evenly and soak for a while to prevent the lotus root from changing color and blackening.
2. Start preparing the excipients below
Prepare half a green and half red peppers and cut into long strips to add color to the dish.
Prepare the green onion in one section, break open and cut into green onions.
Prepare a piece of ginger, pat flat and cut into small pieces.
3. Blanch the lotus root in the water below
Boil water in the pot, boil after putting in the lotus root, pour in a little white vinegar, white vinegar can prevent the lotus root from oxidizing and turning black, blanch the water for 30 seconds, then pour in the green and red pepper shreds, continue to blanch the water for 10 seconds and pour it out, quickly rinse it with cool water to prevent the lotus root from becoming soft at the residual temperature, and the taste is not crisp enough.
The time to blanch the lotus root should not be too long, thirty or forty seconds can be, the cooking time is too long, the taste is not crisp enough.
4. Start cooking below
Heat the oil, add green onion, ginger, sprinkle a small handful of dried peppers, turn on low heat and stir-fry together, fry out the spicy flavor, pour the lotus root and green and red peppers into the pot and stir-fry evenly, add 2 grams of salt, 1 gram of chicken essence, 5 grams of white vinegar, a little sugar to freshen, turn to high heat and fry for 10 seconds.
Add a little water starch to make the seasoning better adsorb on the surface of the ingredients, pour a little oil to brighten the color, turn well and then come out of the pot and plate.
Well, a crisp and refreshing sour and spicy lotus root is ready.