Spicy Fried Lotus Root

Name: Spicy Fried Lotus Root
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 sections Fresh lotus root; 2 tablespoons Chopped pepper sauce; Some Cooking oil; 1 celery; 1/2 root carrot; 1 stage shallot; 1 piece ginger; Some salt; 2 tablespoons Soy sauce; 1 tsp Chicken noodles; 1 tsp Sugar

by Squirrelfish 77

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

This dish is delicious and delicious. The lotus root combines the unique slightly fermented sour taste of chopped peppers, which is very refreshing.
The most rare thing is that the two "carnivores" in my family who have always been dismissive of vegetarian dishes also favor this plate of chopped pepper and lotus root, and they are full of praise. I made the same amount of rice as usual, but today it is not enough. So, come and take a look at this recipe of chopped pepper and lotus root with me!

Spicy Fried Lotus Root

1. Prepare the ingredients you need. Fresh lotus root 2 sections, peeled, washed, and cut into smaller cubes. Cut scallions into chopped green onions and old ginger into minced ginger, set aside.

2. Scrape half of the carrot off the skin, rinse with water, and then cut into dices, 1 celery, choose the leaves and only the stems, clean them, and dice them together. If the celery is thicker, it can be cut into two pieces from the middle, and then cut into small dices. In short, these three ingredients are all cut into dices of the same size.

3. Heat the wok over the fire, pour in the right amount of cooking oil, add the chopped green onion and minced ginger, stir fry for a fragrance, then add 2 spoons of chopped chili sauce, stir fry for a taste

4. Put the carrots and stir-fry for 1 minute, then add the diced lotus root and stir-fry evenly, add 1 spoonful of light soy sauce and 1 spoonful of salt to adjust the taste.

5. Stir-fry lotus roots evenly, add 1 teaspoon of sugar and stir well, then add a little bit of water, turn to low heat, cover and simmer for 2 minutes.

6. Open the lid to see if the soup is almost harvested, then put in the diced celery and stir-fry evenly.

7. Finally, add 1 teaspoon of chicken powder and stir well, then it is ready to be served on a plate

8. Put it on a plate and start eating.

Tips:
The lotus root is delicious, and the preservation method is also very important. So, how can the lotus root not oxidize and change color? Here’s a little trick. Prepare a basin of water, take half a lemon, squeeze the lemon juice into the water, add 5 grams of salt, 1 slice of vitamin C, and put the sliced lotus root or lotus root into the basin. Soak for 15 minutes. Such fresh lotus root will not oxidize and change color. Also, do not use an iron pan to fry lotus roots or lotus root slices. When frying, add water while frying so that the fried lotus roots or lotus slices will not change color.