Sour and Spicy Fungus Mixed with Lotus Root Slices

Name: Sour and Spicy Fungus Mixed with Lotus Root Slices
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pieces Hot pepper; 4 cloves garlic; 15g Fungus; 450g Lotus root; a little sesame oil; a little Chicken Essence; 4 tsp salt; 4 tbsp Sugar; 5 tbsp Rice vinegar

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The autumn season is the season when fresh lotus roots are in the market. In dry weather, eating warm fresh lotus root can nourish yin and clear heat, moisturize dryness and quench thirst, clear the mind and calm the mind, nourish the lungs, nourish blood, and constrict blood vessels. In addition to containing a lot of carbohydrates, protein, various vitamins and minerals, fresh lotus root is also rich in dietary fiber, which is a good detox pioneer.
The polysaccharides in the fungus can break down tumors, improve human immunity, and have a good anti-cancer effect; at the same time, it also has the function of dredging blood vessels and removing cholesterol in blood vessels, which can lower blood sugar and blood lipids, and effectively prevent the occurrence of cerebrovascular diseases; The phospholipids contained in it have nutritional effects on brain cells, so it is also a good brain food; therefore, it is a health food for patients with various modern civilization diseases such as hypertension, heart disease, and cancer.
Use fresh lotus root with black fungus in autumn and winter: one black and one white, whether it is stir-fried, stewed or cold, it is the best partner for nourishing the lungs, clearing heat, and nourishing kidney yin~~~

Ingredients

3 pieces Hot Pepper
4 cloves Garlic
15g Fungus
450g Lotus Root
a little Sesame Oil
a little Chicken Essence
4 tsp Salt
4 tbsp Sugar
5 tbsp Rice Vinegar

Sour and Spicy Fungus Mixed with Lotus Root Slices

1. Prepare the ingredients

Sour and Spicy Fungus Mixed with Lotus Root Slices recipe

2. Soak the fungus in warm water

3. Wash after fully soaking and set aside

4. Mix salt, sugar, chicken essence and rice vinegar until melted, then pour in the prepared cold water and stir evenly

5. Wash the green, red pepper and garlic heads and cut them for later use

6. Wash the lotus root after peeling and washing the tablets

7. Soak in salt water for a while to prevent blackening and oxidation

8. Boil the water in the pot, pour in the lotus root slices and boil, remove and drain

9. Also put in the fungus, boil, remove and drain

10. Put the blanched lotus root slices, fungus, garlic slices and chili into the sweet and sour water together

11. Stir evenly, cover and brew overnight

12. Pick out the plate on the next day and eat it directly, or you can drizzle some sesame oil, the taste is even better

Tips:
1. Boiling water also makes lotus root slices and fungus eat more mature and more assured
2. The water for soaking sweet and sour spicy sauce must be cold boiled water. Never use raw water directly. If it is unsanitary, it will harm the body.
3. When buying lotus roots, don’t have very white and clean surfaces, as they may be soaked for a long time and lose their original nutrients.