Hot and Sour Lotus Root

Name: Hot and Sour Lotus Root
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Lotus root; Some oil; 1g salt; 5g chopped green onion; 3g ginger; 4g Minced garlic; 15g Oyster sauce; 10g ketchup; 4g Fresh soy sauce; 1g Soy sauce; 2g Cooking Wine; 2g White vinegar; 4g Sugar; 15g Shimizu; 2 pcs Dried chili; 2g Dried pepper; 2g sesame oil; 1g White pepper

by 1 coarse tea and light rice 1

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The lotus root is very nutritious and contains a lot of protein, starch, vitamin B, vitamin C, fat, sugar, calcium, phosphorus, iron and many other minerals. It has the effects of cooling blood to stop bleeding, eliminating polydactyly and quenching thirst, nourishing yin and strengthening the body, laxative and relieving diarrhea, invigorating stomach and spleen, nourishing blood and promoting muscle. It is especially suitable for patients with high fever, vomiting blood, and patients with hypertension, liver disease, loss of appetite, iron deficiency anemia, and malnutrition.
Autumn is the season for lotus roots to mature. There are many markets and they are also very fresh. Today’s hot and sour lotus root, I used tender lotus root to make it. It is sweet and sour and spicy in my mouth. It is crispy and delicious. It is definitely a good appetizer.

Hot and Sour Lotus Root

1. Peel the lotus root, rinse and cut into cubes for later use

2. Seasoning sauce: add oyster sauce, tomato sauce, fresh soy sauce, dark soy sauce, white vinegar, sugar, cooking wine, white pepper, and water in a bowl, mix thoroughly and set aside

3. Prepare chopped green onion, minced ginger, minced garlic, dried pepper, shredded chili

4. Boil the lotus roots in boiling water for 2 minutes and remove them, soak them in cold water for a while, then drain the water for later use.

5. Supor Flaming 2nd Generation No Oil Fume Wok Pour an appropriate amount of oil and turn on medium heat

6. When the flaming red spots in the pot change from two colors to full red, put the dried peppercorns in a low heat, stir fragrantly, and remove them.

7. Then add the shredded chili, minced garlic, minced ginger, and chopped green onion (put half) and stir fry until it is fragrant

8. Add lotus root, add salt, stir-fry over medium heat for about one minute

9. Pour the sauce from step 2

10. Stir fry over high heat to collect the juice, until the juice is thick and turn off the heat, add sesame oil and the remaining chopped green onion and stir well!

Tips:
1. It is best to choose the most tender lotus root joints to make
2. Soak the blanched lotus root in cold water to make the lotus root taste better and crisper