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

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.