Braised Lotus Root

Name: Braised Lotus Root
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Old lotus root; Some pea; Some Cooking oil; Some salt; Some shallot; Some ginger; Some Flour; Some Soy sauce; Some Old rock candy; Some White pepper; a little MSG; Some starch

by Jiujiuwei

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Vegan lotus roots can be said to be unburdened to eat. After being deep-fried and shaped, paired with green peas, they are crispy on the outside and soft on the inside. They are very popular.
There are skills in making lotus roots. The lotus roots are formed by adding flour. The more flour tastes like gnocchi, and it is not soft; if there is less flour, it cannot be kneaded, so the amount of flour must be controlled.
There is no need for complicated seasoning, simple and simple to highlight the sweetness of lotus root itself.

Braised Lotus Root

1. Prepare the required ingredients;

2. Wash the old lotus root, peel it, and cut it into small pieces lengthwise, then use a plane to cut into filaments;

3. Add chopped green onion, salt, white pepper, a little MSG and mix well;

4. Pour in the right amount of flour, and the lotus root planer will be shredded into filaments, and the amount of water will be small, so the proportion of flour will be less, and of course the taste of the finished product will be better. The amount of flour added should be just enough to form round balls;

5. Do all in order;

6. Fry it in a frying pan until it is slightly yellowish and finalized;

7. After the wok is heated, pour in the right amount of edible oil, add the green onion and ginger to roast the aroma, add the fried lotus root, drip in the appropriate amount of dark soy sauce, light soy sauce, then add the peas, add the appropriate amount of boiling water to cook for a while, close When making the soup, add a little rock sugar to enhance the flavor;

8. Sprinkle chopped green onion before serving.

Tips:
There are skills in making lotus roots. The lotus roots are formed by adding flour. The more flour tastes like gnocchi, and it is not soft; if there is less flour, it cannot be kneaded, so the amount of flour must be controlled. The amount of flour added should be just enough to form round balls.

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