Mixed Lotus Root
1.
The ingredients used are reserved.
2.
Change the lotus root into slices and put it in cold water to wash away the excess starch.
3.
Cong Jiang Suan changed the knife.
4.
Boil water in a pot of boiling water, remove and cool for later use.
5.
Make a sauce bowl with vinegar, light soy sauce, sugar, salt, and two spoons of water.
6.
Sauté the scallions, ginger, and garlic from 50% of the pot.
7.
Pour into the prepared mixing bowl and turn off the air bubbles.
8.
Pour in the lotus root and stir-fry evenly, add a proper amount of spiced oil from the pot and mix well.
9.
Please enjoy it.
10.
Finished picture.
Tips:
The blanching time should not be too long, which will affect the taste! Turn off the heat when mixing in the pot!