【hot and Sour Lotus Root Slices】

Name: 【hot and Sour Lotus Root Slices】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh lotus root; Some Bell pepper; Some salt; Some shallot; Some Dried red chili; Some White vinegar; Some Soy sauce; Some Sugar; Some pepper; Some ginger; Some garlic

by Eyebrow delicacy

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The lotus root is the underground stem of the lotus. The lotus root is the vent hole, and the plant gas transports under the water supply. It is a starchy food. It is easy to be full when eaten. The taste is slightly sweet and crisp. It can be eaten raw or cooked.

According to Chinese physicians, lotus root can invigorate blood and remove blood stasis. It is known as the "blood of blood vessels". It is of high therapeutic value. Raw food can cool the blood; cooked food has the effects of nourishing blood and calming the mind. "

【hot and Sour Lotus Root Slices】

1. Peel the fresh lotus root, cut into thin slices, soak in cold water for a few minutes, and then rinse it several times.

2. Chop the dried red pepper with scissors, and mince the ginger and garlic.

3. Cut the bell pepper into small pieces.

4. Boil hot water in a boiling pot and add lotus root slices to blanch water. The water will boil again for half a minute to remove the lotus root slices.

5. Soak the taken lotus root slices in cold water.

6. Heat a wok to a low heat, add vegetable oil, add ginger and garlic until fragrant.

7. Add diced peppercorns and dried red chili until fragrant. At this time, the oil in the pot will turn slightly red.

8. Change the high heat to add bell pepper and stir fry a few times.

9. Add in dried lotus root slices and stir-fry for a while.

10. Add salt, a little light soy sauce, white vinegar, and sugar and stir-fry evenly.

11. Sprinkle chopped green onion after serving.

12. Finished picture

13. Finished picture

Tips:
1. You don't need to put bell peppers, because I bought some of them today.
2. The lotus root slices should be cut thin enough so that the stir-fry will be cooked quickly.
3. The sliced lotus root will be more crisp and crisp after repeated washing several times with cold water.
4. The white vinegar should be put last, and the amount should be more, to be more sour and spicy.