Reading guide: Every summer, there are not only many delicious dishes, but most of the dishes are relatively cheap. In summer, I suggest that you eat more vegetables that grow in the water and less small-leaf greens that grow on the ground, because these greens need to be regularly sprayed with pesticides to prevent insects, and the vegetables that grow in the water do not need to be pesticides at all, and you can rest assured that you can boldly eat them for your family. For example, in our Hubei, every summer, is a large number of lotus root ribbons on the market, especially the single-headed lotus root, which is very popular in the market, although it is sold for 15-20 yuan 1 catty, which is more expensive than meat, but it is still in an endless stream of purchases.
In the summer, I come across fresh one-headed lotus roots, and I never be soft, I will buy 20 at a time, don't underestimate the lotus roots. In ancient times, people would eat lotus root, because its seasonality is very short, this delicacy is precious, and it is also known as the "ginseng" in the water, often eaten in summer, can detoxify, replenish blood, reduce fire, especially the people who are prone to fire, you can eat a little more. In the summer, the most eaten dish in my family is lotus root!
There are many ways to eat lotus root, but in summer, I like to stir-fry lotus root with pickled peppers because the combination of the sour and spicy flavor of pickled peppers and the umami aroma of the lotus root ribbon makes this dish delicious and beautiful. Let's take a look at how the pickled pepper fried lotus root belt is made! After learning my method, your lotus root will never be fried and blackened again.
[Ingredients preparation]: 20 lotus roots, 10 grams of pickled peppers, 10 grams of green and red peppers, minced ginger, salt, rice vinegar, white sugar, and appropriate amount of lard.
【Method】:
Step 1: When selling lotus roots, try to choose single-headed, white-colored lotus roots, this kind of lotus roots are super tender, is the best quality in the lotus roots, split lotus roots or yellowing lotus roots, are a little old. Buy the lotus root belt at home, first rinse the lotus root, and then cut the lotus root belt into 0.3 cm thick slices diagonally, the lotus root belt should not be cut too thin, otherwise the lotus root belt will be soft and unable to clamp up after being heated.
Step 2: Prepare a basin of cold water, put the lotus root and a spoonful of rice vinegar into the cold water and stir well, then soak the lotus root for 10 minutes, soak the lotus root with acidic water, you can oxidize the iron ions on the surface of the lotus root in advance, so as to prevent the lotus root from blackening during the frying process. After 10 minutes, remove the lotus root, rinse the lotus root with tap water, and rinse the vinegar on the surface of the lotus root.
Step 3: Remove all the seeds of the green and red peppers, rinse them, then cut them into small diamond shapes, and then cut the pickled peppers diagonally with a knife (1 pickled pepper can be cut into 2 small pieces).
Step 4: After heating the pot, put a spoonful of lard along the edge of the pot, and after the oil temperature is heated to 5, put the minced ginger, green and red peppers, and pickled peppers into the pot and stir-fry until fragrant.
Step 5: Put all the drained lotus root ribbons into the pot, turn on the maximum heat at this time, continue to stir-fry, about 50-60 seconds, the lotus root belt changes a little bit, it means that the lotus root belt has been 6-7 mature.
Step 6: Then put a little salt and white sugar into the pot and fry evenly, and finally pour half a spoon of rice vinegar along the edge of the pot, continue to fry seven or eight times to eat, and finally rice vinegar is the soul of this dish.
[Lao Hu has something to say]:
1. Stir-fried lotus root belt can not be blanched, we fried lotus root belt here are directly fried, in order to retain the most fragrant taste of lotus root, if blanched, the lotus root is not only not crisp to eat, but also the lotus root is not a little fragrant!
2. Stir-fried lotus root belt can not enlarge garlic, because the fragrance of garlic will suppress the fragrance of the lotus root belt itself, and the fried lotus root belt can put a little old ginger, which can suppress the muddy smell of the lotus root belt itself, so that the lotus root belt eats fresher and has no silt smell.
In summer, I never be soft when I encounter the "lotus root", I buy 20 at a time, one detoxifies, two blood nourishing, three fire, fresh and nutritious! If today's article is helpful to you, please follow and like, this is my greatest support. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.