Fried Lotus Root Slices-nourishing Yin and Nourishing Lungs in Autumn

Name: Fried Lotus Root Slices-nourishing Yin and Nourishing Lungs in Autumn
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lotus root; Some Big green pepper; Some Red Bell Pepper; Some oil; Some ginger; Some garlic; Some pepper; Some salt; Some Chicken Bouillon Powder

by Chen radon

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Traditional Chinese medicine believes that the raw lotus root is cold, has the effect of clearing heat and eliminating troubles, and after being cooked, it changes from cold to warm, and has the effects of nourishing the stomach, nourishing yin, strengthening the spleen and replenishing qi.
Stir-fried lotus root slices are crispy, sweet and delicious with a little glutinous, light and refreshing.
Soup and lotus root are also commonly used ingredients, stewed lotus root ribs, nourish the spleen and stomach.
This dish is a quick and convenient dish with simple materials and easy preparation.
It is also a good quick family dish during busy seasons. "

Ingredients

Some Lotus Root
Some Big Green Pepper
Some Red Bell Pepper
Some Oil

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Some Ginger

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Some Garlic

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Some Pepper

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Some Salt

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Some Chicken Bouillon Powder

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Fried Lotus Root Slices-nourishing Yin and Nourishing Lungs in Autumn

1. Prepare lotus root, colored peppers, and large green peppers.

2. Ginger and garlic

3. Peel and wash lotus root, cut green and red pepper into pieces

4. Cut lotus root into slices about 4✕3 cm in size, with a thickness of about 1 mm

5. Cut the lotus root and soak in water to prevent oxidation. When frying, take out the water

6. Ginger and garlic crushed and diced

7. Heat oil in a pan, add ginger garlic and pepper to fragrant

8. Add lotus root slices together, stir fry the green peppers for about three minutes

9. When the lotus root is fried until most of it has changed from snowy white to crystal clear off-white, add salt and stir fry.

10. Stir-fry with salt for about two minutes, add red pepper and stir-fry for a minute or two

11. When the lotus root changes from snowy white to crystal clear off-white, turn off the heat, add chicken essence in the remaining temperature and stir well.

12. From the pot to the plate

Tips:
1. Although the green pepper is fragrant, it has a slightly bitter and astringent taste. The red pepper is slightly sweet, so the red pepper not only plays a role in toning, but also has a flavoring effect to reduce the bitter and astringent taste of the green pepper.
2. So red peppers are not suitable for the red peppers grown from the large green pepper varieties, but the slightly sweet red bell peppers should be used.
3. The peeling of the lotus root can be done without a knife, but can be brushed harder with a steel wire ball, which is faster and more convenient.
4. The lotus root slices should be quickly put in water to prevent oxidation.
5. The lotus root slices should not be too thick, which will affect the taste and lengthen the frying time.
6. Green peppers should be cooked with lotus root slices, because green peppers should not be fried too raw, too raw and bitter.
7. Red colored peppers should not be laid too early. When the colored peppers are fried for a long time and the lotus root slices are colored, the lotus roots will be dyed with the red pepper, which will affect the color of the dishes.
8. Put chicken essence in the remaining temperature, and the taste will be stronger.
9. The lotus root should be fried until it becomes crystal clear off-white, too raw, the lotus root will taste like eating raw chestnut.