Spicy Lotus Root Slices

Name: Spicy Lotus Root Slices
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lotus root slices; 1 carrot; 30g Spicy Spice Pot Seasoning; 2 tablespoons Cooked Sesame; 4 cloves garlic; 1 ginger; Some shallot

by Shredded Potato Burrito

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Speaking of it, it’s been a long time since I have eaten spicy hot pot, and I haven’t made it at home for a long time. In the past, when I was greedy, I would order a takeaway or go out for a meal, or buy all the ingredients and fry it at home. It's not so delicious, but it's spicy and refreshing. The ingredients at home are not very comprehensive now. I saw bags of lotus root slices. I bought them a year ago and haven't eaten them. It just happens that I have no appetite for meat at all, and the spicy taste is still very tempting. I made this spicy lotus root slices with the existing ingredients and added carrot slices. After serving, my son said that this dish is too sensational after a bite. , It tastes so good. It should be good to be praised by this meatless young man. I also think this meal is super delicious. Life is like this. You need a special taste to adjust it.

Ingredients

Spicy Lotus Root Slices

1. I use a bag of lotus root slices, take it out and wash it several times, soak it in white vinegar water

2. Boil the water, boil the lotus root slices for a few minutes until cooked

3. Blanch the carrot slices

4. The processed ingredients can be removed and put together

5. Slice the ginger, pat the garlic clove with a knife, don’t cut the whole garlic clove. Heat oil in the wok, put 3 tablespoons of oil, and explode the garlic cloves and ginger.

6. Put the seasoning powder in the spicy fragrant pot and stir fry

7. Add lotus root slices and carrots, stir fry

8. Stir-fry and add the chopped green onion and stir well

9. Finally, sprinkle in the cooked sesame seeds and stir-fry well to turn off the heat

Tips:
After the lotus root is cut and exposed to the air for a long time, it will turn black due to oxidation. If you can’t cook it in time, you can soak the lotus root in vinegar water to keep the lotus root itself clean and white; if you want to eat white and tender lotus root slices, add a small amount of water to the pot while frying the lotus root. The fried lotus root silk is as white as jade and will not change color. I want to fry it into a spicy red color, so I didn't care about these steps.