Hot and sour lotus root: A wonderful dish to accompany the appetizer
1. Preparation of ingredients
1. Ingredients: 500 grams of fresh lotus root
2. Excipients: 3 red peppers, 2 green peppers, 3 garlic cloves, a small piece of ginger
3. Seasoning: salt, light soy sauce, balsamic vinegar, sugar, chili oil, edible oil
2. Lotus root treatment
1. Peel the lotus root, cut it into cubes, and soak it in water to prevent oxidation and blackening.
2. Add an appropriate amount of water to the pot, add the diced lotus root, blanch for 1 minute, remove and set aside.
3. Seasoning preparation
1. Finely chop the garlic cloves and ginger, and cut the red pepper and green pepper into rings.
2. Prepare a small bowl, add an appropriate amount of salt, light soy sauce, balsamic vinegar, sugar, chili oil, and stir well.
Fourth, the frying process
1. Heat the oil in a pan, add minced garlic and ginger, and stir-fry over low heat until fragrant.
2. Pour in the seasoned sauce and stir-fry evenly so that the seasoning is fully integrated.
3. Add the blanched lotus root and stir-fry quickly over high heat to fully absorb the seasoning flavor.
4. Finally, add the red pepper rings and green pepper rings, stir-fry a few times, and pour in a little chili oil to enhance the color before removing from the pot.
5. Serve on a plate
1. Remove the fried hot and sour lotus root and put it on a plate.
2. The lotus root is bright red in color, sour and spicy, and the taste is crisp and crisp, which makes people have a great appetite.
3. Paired with rice or steamed buns, spicy and sour lotus root is an excellent choice for appetizing rice.
6. Cooking skills
1. When blanching the lotus root, add a little white vinegar to keep the lotus root white and crispy.
2. During the stir-frying process, stir-fry quickly over high heat to make the lotus root better absorb the flavor of the seasoning.
3. According to personal taste, increase or decrease the amount of chili pepper and vinegar appropriately, and adjust the sour and hot level.