In spring, the lotus root grows quietly in the water, waiting to be discovered for its deliciousness. Many people may only know the sweetness of lotus root, but ignore the unique flavor of lotus root. In fact, stir-fried lotus root is not only a side dish with good color and flavor, but also a health dish in spring. Simple stir-fry, the lotus root is crispy and juicy, with an excellent taste and endless aftertaste.
In the southern water towns, lotus root rods are a frequent guest on the spring table. It is different from the thickness of the lotus root, and the lotus root is more slender and delicate. When the spring breeze blows across the water, the lotus root will quietly emerge from the water, exuding a faint fragrance. At this time, pick some fresh lotus roots, wash them and cut them into sections, and it will be a delicious dish.
The method of stir-frying lotus root is simple and fast, without too much seasoning, just a little oil, salt and garlic slices to stir-fry the original flavor of lotus root. Stir-fry the lotus root in hot oil, and in a short time, the root will become verdant and dripping, giving off an attractive aroma. At this time, the lotus root is crisp and juicy, and the taste is excellent, with both the freshness of vegetables and the unique flavor of aquatic plants.
In addition to being delicious, lotus root is also a nutritious ingredient. It is rich in a variety of vitamins and minerals, and has the effect of clearing heat and detoxifying, diuretic and dampness. In the spring season, when the humidity is heavier, eating more lotus root can not only help the body expel moisture, but also enhance immunity and prevent colds and other diseases.
In addition, lotus root also has certain medicinal value. In the theory of traditional Chinese medicine, lotus root is believed to have the effect of clearing heat and rejuvenating the body, cooling the blood and stopping bleeding. For some symptoms such as thirst and dry throat caused by fever, lotus root can play a certain role in alleviating it. Therefore, stir-fried lotus root is not only a delicious side dish, but also a healthy health food.
In our busy lives, we may have become accustomed to the greasy nature of big fish and meat, and occasionally try a vegetarian meal such as stir-fried lotus root, which can not only let us taste a different kind of deliciousness, but also allow the body to get enough rest and adjustment. While tasting lotus roots, we can also feel the gift of nature and the vitality of life.
Whenever spring comes, I can't wait for the lotus root to grow. When I walked by the pond, I saw the green lotus roots, and my heart swelled with joy. Pick some home and stir-fry them for a delicious and healthy dish. Sitting around the dining table with your family, tasting crisp and refreshing lotus roots, chatting about homely cooking, the feeling of warmth and satisfaction is intoxicating.
Stir-fried lotus root is not only a delicious side dish, but also an attitude to life. It allows us to find a sense of tranquility and beauty in our busy lives. In this world full of temptations and distractions, let's slow down, taste the delicious taste of stir-fried lotus roots, and feel the gifts of nature and the rhythm of life.
Stir-fried lotus root is a tempting dish. It's delicious and nutritious, simple and healthy. In the vibrant season of spring, you may wish to eat more lotus root to allow your body to be fully nourished and adjusted. Let's taste the delicious taste of stir-fried lotus root and feel the gift of nature and the vitality of life!
【Stir-fried lotus root】
Ingredients: 300 grams of lotus root, 1/2 tablespoon salt, 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 2 garlic
Directions:
1. Prepare the lotus root, clean it, cut it into sections for later use;
2. Heat the pan with cold oil, add garlic slices and stir-fry until fragrant, then add lotus root and stir-fry evenly;
3. Simply add a little light soy sauce and oyster sauce to taste, finally add a little salt, stir-fry evenly over high heat, and then get out of the pot;
4. This lotus root can't be fried for too long, fried over high heat, the taste is crisp and juicy, and it is very delicious;
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