When stir-frying lotus root, don't go directly to the pot or blanch water, teach you a trick, the fried lotus root is particularly crisp and refreshing, not black, no color, super appetizing.
First spend a dollar to buy the lotus root at home, first clean the soil on the surface, if two lotus roots are connected together, then break it into two sections like this and cut off the knots at both ends. To make fried lotus root, be sure to cut off the knots on both sides, because the taste is not good, but don't throw it away, we can keep it for stew.
Remove the skin of the lotus root, the taste is a little bitter, and very rough, so try to peel off the skin when frying the lotus root, if you don't grasp the strength with a kitchen knife, you can also use a paring knife to cut, in that way, the peeled skin is very thin, and it will not cause any waste.
Then cut into thick slices, about 0.2 to 0.3 cm thick, not too thick and not too thin.
When choosing lotus root, try not to choose the lotus root surface with wounds, so that the lotus root will have a lot of soil in the lotus root, very difficult to clean, and the color of the lotus root is not good, cut into such thin slices, and then cut the lotus root slices in half from the middle, split in two, so that the lotus root slices are easier to taste and more convenient to eat.
Then put it in a basin, add an appropriate amount of water, and wash the starch inside the lotus root.
Many friends stir-fried lotus root is black and sticky, because the lotus root powder inside is not washed clean.
Then put the lotus root slices into another clean basin filled with clean water and continue to rinse until the water inside becomes clear.
Then soak the lotus root flakes inside, which will prevent the lotus root flakes from oxidizing and turning black.
The lotus root flakes soaked in water are more crisp and delicious after stir-frying, without blackening or sticky.
Then pour an appropriate amount of water into the pot, add a little white vinegar to it, and stir well.
Then pour the lotus root slices, blanch for ten seconds, add a little white vinegar when the lotus root is blanched, you can make the lotus root taste more crisp and delicious, and keep the lotus root unchanged, which is why the lotus root you fried is black and soft and sticky, and the key to the crisp and refreshing lotus root fried in the restaurant.
Lotus root can be eaten raw, so we don't need to blanch for too long, ten seconds can blanch the lotus root quickly put into cold water to cool, you can see that the color of the blanched lotus root is much brighter than before, quickly cool water can maintain the crisp taste of the lotus root, fried lotus root for how long will not be black and discolored.
Next, prepare two green peppers, cut off the pepper stems, cut the peppers from the middle, remove the pepper seeds inside, and then cut diagonally into thicker shredded peppers and put them on a plate for later use.
A red pepper, cut off the pepper stem, cut it from the middle, also cut into shredded peppers, the red pepper inside is mainly used for color mixing, if you like to eat a little spicy friends, here red pepper we can also use millet pepper to replace, millet pepper is full of spicy.
After chopping and placing on a plate, prepare a little more garlic, first crush it, and then chop it into minced garlic.
When we make homemade fried lotus root, we can add a little more garlic, so that the lotus root tastes more flavorful and fragrant.
There is also if you want the lotus root not to turn black, then be sure to add a little white vinegar for blanching, and then cut the garlic into minced garlic, cut it and put it on a plate for later.
A piece of ginger is directly crushed with the back of a knife, and then cut into minced ginger, and then crushed with the back of the knife, so that the flavor inside the ginger is fully brought out and put into a plate for later use.
Prepare two small chives, cut the green onion into the middle, and then cut into long green onion segments, if you like to eat garlic seedlings, you can also use garlic seedlings instead here, close the plate and set aside.
Heat the pot and add a spoonful of lard to it, if you want to make the lotus root more delicious and more flavorful, we can add a small spoonful of lard to it, so that the lotus root is more snow-white and the aroma is stronger.
Gently shake the iron pan and the lard will be completely melted, followed by a little vegetable oil.
Add a little oil residue to it. The lard on top of the spoon also allows it to melt inside the pan, so don't waste it.
Stir-fry ginger, minced garlic and green onion until fragrant; Then add red and green chili shreds and stir-fry for 30 seconds, add a little dark soy sauce and stir-fry to color. Now let's add the lotus root slices, add a little light soy sauce, and some oyster sauce.
If you don't like it, you can skip this step, a spoonful of salt MSG, throw away white sugar, a few drops of balsamic vinegar, stir-fry over high heat, stir-fry the seasoning until melted, and stir-fry the lotus root until it tastes.
Wow, it's really so fragrant, just look appetizing, sink into the plate while it's hot.
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The fried lotus root made this way is crisp and refreshing, super rice, looks golden color golden color does not mean that it fades or changes color, because we add old soy sauce, the color of old smoke looks more appetizing, if you also like it, then quickly collect it and try it.
Lotus root is not only delicious, but also nutritious, usually you can make a little more for your family to eat, whether it is used for wine or rice, it is super delicious.
Well, we'll stop here for today's sharing, thank you for watching us see you tomorrow, bye.