Hello everyone, I'm a lazy little kitchen lady
It's time to share your food with everyone again, have you all eaten?
These days over the Mid-Autumn Festival, is not to eat a lot of big fish and meat, eat tired of it, it is better to follow the small chef together to change a taste, today we come to make a sour and spicy lotus root, sour and spicy delicious, and appetizing is still very greasy, but everyone also knows that the lotus is also easy to become black, so the small chef tells you 2 skills, the following will follow the small chef to take a look at it.
First, we take out a large bowl, add half a bowl of water, add a few drops of white vinegar, wash and peel the lotus root, cut it into small cubes, and then soak the lotus root in vinegar water for a few minutes to remove the dry water, and then cut some dried peppers for later.
After the oil is hot, put in the peppercorns to fry the aroma, and then fish out the peppercorns and put them up, then put the dried peppers into it and stir-fry it, then put the lotus root in, add water while frying, fry until the lotus becomes transparent, add some white vinegar, the right amount of salt and sugar, add some chicken essence before the pot, stir-fry evenly, and sprinkle some green onions.
These tips are first, soaked in white vinegar, which can prevent the lotus root from turning black, and the other is when frying the lotus root, adding water while frying, which can make the lotus more clear, have you learned? I am a little chef, a little kitchen lady with a personality.