Favorite to put!
by Wu Xiaoqian
lotus root
green pepper
Dried chili peppers, garlic, chives
Salt, MSG, thirteen spices
Cotton sugar, white vinegar
Raw soy sauce, old soy sauce, fuel consumption
1: Soak the lotus slices for 2 minutes (so that you can soak the starch in the lotus slices out, it will be more delicious,) Boil some boiling water in the pot, add boiling water and cook for 3 minutes. Prepare a basin of cold water, (the sliced lotus slices do not touch the air for a long time, easy to turn black) When out of the pot, put it directly into the cold water, cut the green pepper into strips, and blanch for 30 seconds. Finely chop the chives, mince the garlic and set aside
2: Heat the pan with cold oil, put thirteen spices in the pot, add the lotus slices, stir-fry, then add the dried chili peppers. (Dried peppers do not put first, the color will become darker, easy to hue) green peppers. A small amount of salt, monosodium glutamate, sugar, white vinegar (according to the acidity of their own white vinegar, if it is vinegar essence can be a little water) soy sauce. Old soy sauce, fuel consumption, continue stir-frying.
3: Stir-fry the starch in water, stir-fry the garlic before coming out of the pan and turn off the heat. Turn it over a few times and plate. Sprinkle the chives evenly on top
Lotus flakes do not touch the air for too long Oh, dried peppers must be put back. So as not to be too dark in color