Name: Booming Financial Resources-dongting Return to The Pot of Lotus Root
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Lotus root; 1 Garlic sprouts; 1 piece Sharp pepper; 3 pcs Dried red chili; 1 stage Green onions; 30g Dry starch; 1 tbsp Plain Water; 2 teaspoons Sugar; 1 teaspoon Very delicious; 1 teaspoon Soy sauce; 1 tbsp Pixian Douban

Booming Financial Resources-dongting Return to The Pot of Lotus Root

by Pig who loves to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I just learned this dish in Beitai’s kitchen. It has a strong taste and suits my taste very well. I have made some changes in the seasoning. The attractive colors and the lotus root slices in the shape of copper coins are very suitable for the festive table. I hope everyone can get rich, and a lot of silver can be rolled into our pockets. O(∩_∩)O haha~ "

Booming Financial Resources-dongting Return to The Pot of Lotus Root

1. Prepare the required ingredients.

2. The lotus root is peeled and sliced, soaked in water, green onions, green peppers, garlic sprouts and dried peppers are cut into small pieces.

3. Boil water in a pot, add lotus root slices after the water boils, and blanch for 5 seconds.

4. Put the hot lotus root slices in cold water.

5. The lotus root slices control the moisture content.

6. Put the lotus root slices in the dish and dip them with starch.

7. Put an appropriate amount of oil in the pan to heat, add lotus root slices and fry.

8. Fry until the lotus root slices become hard and the surface is slightly yellow, remove the oil control.

9. Pour oil again in the pan, add sliced green onions and saute until fragrant.

10. Scoop out the sliced green onion, add dried chili and Pixian watercress and stir-fry to get the red oil.

11. Put in the fried lotus root slices.

12. Pour in extremely fresh and a tablespoon of water.

13. Add sugar.

14. Stir fry until the lotus root slices are all colored.

15. Sprinkle with garlic sprouts and green chili, stir fry, and cook.

Tips:
This dish is mainly flavored with soy sauce and bean paste, and it tastes great without salt.

The time for blanching the lotus root slices determines the taste of this dish