Spicy Red Oil Lotus Root Slices

Name: Spicy Red Oil Lotus Root Slices
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Cow louver; 100g Lotus root; 3 pieces parsley; 2 pieces green pepper; 3 pcs Millet pepper; 2 cloves garlic; 1 tsp Vinegar; Some Chili oil; 3g salt; 1 tablespoon Soy sauce; 1 seasoning spoon Sugar; A few drops sesame oil

by mature11

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

This dish is spicy and crispy, nourishes qi and blood, nourishes the spleen and stomach and prevents constipation. The more you eat, the more addictive you are!

Spicy red oil baiye is a Sichuan-style cold dish. People who love Sichuan food all like the spicy taste. The cold dish will definitely choose the spicy flavor to find it enjoyable. Watching the red oil mixed with minced garlic, coriander, and millet spicy, I drool. Adding sesame pepper to ordinary red oil adds to the flavor of sesame and makes this dish richer in Sichuan flavor. The addition of lotus root slices makes this dish not monotonous, with meat and vegetables, and at the same time you can enjoy the crispy taste of lotus root slices.

Beef louver contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the effects of replenishing the spleen and stomach, nourishing qi and blood, replenishing deficiency and essence, diminishing thirst, and wind dizziness. It is suitable for diseases People who are weak in the back, lack of qi and blood, malnutrition, and weak spleen and stomach.
Lotus root contains high iron content, so it is quite suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, and it also contains a lot of vitamin C and dietary fiber. It is very beneficial for people with liver disease, constipation, diabetes and other debilitating diseases.

Spicy Red Oil Lotus Root Slices

1. The fresh purchased beef louvers are rinsed repeatedly with cold water, and the tripe is repeatedly rubbed inside and out to remove most of the mucus and dirt and remove the fascia inside. Rinse several times with running water, soak the louvers in water for half an hour, then pour out the water and rinse with running water several times, and continue to soak for half an hour. Repeat this three or four times to rinse the louvers thoroughly.

2. Roll the washed venetian blinds into rolls, and then cut into silk

3. After the water in the pot is boiled, put in the cut shredded venetian leaves, count 1\2\3\4, see if the venetian leaves are slightly firm, and quickly remove them. It is best to put the shutters in the fence, boil the water in, and remove it after 4 seconds. It must be fast, otherwise the blinds will become very old and can't be chewed.

4. Peel, wash and slice lotus root

5. Prepare the ingredients: spicy millet, cut green pepper into circles, mince garlic, wash coriander and cut into sections, red oil chili (prepared in advance, add a spoonful of salt to the minced chili, appropriate amount of white sesame, sesame pepper, heat the oil and pour Go up, stir while splashing)

6. Add all the light soy sauce, a spoonful of sugar, vinegar, salt, the seasoning from step 7 to the fennel, and finally add the sesame oil and mix well.

Tips:
Tips:
1. It is a bit troublesome to wash the beef louver, the main reason is that it needs to be washed thoroughly to clean the smell. You must use cold water when washing, and in winter, you must also use cold water, then soak in clear water, soak for half an hour, then rinse, change the water and then soak. This has to be repeated three or four times to thoroughly wash the blinds.
But be careful, you can’t use alkali. The person in charge of the old Baodu shop said: Never use salt and alkali to wash, which will destroy all the activity of the stomach, and it will become more and more dirty.
2. The beef louver must be blanched quickly. After a long time, the taste will be very old and you can’t chew. How to identify whether the beef louver has been soaked in formaldehyde
1. Look: Look at the color, the soaked cow louver looks paler, and the gloss is better. If the cow louver you see has a crystal clear luster like a pearl, then you have to be careful.
2. Touching: The soaked beef louver will feel harder to the touch. Under normal circumstances, the fresh-keeping time limit of such cow louver is greatly extended. So when you choose enough, you must choose the kind of moderate hardness, without a trace of elasticity.
3. Smell: This method believes that even if you haven't heard about the use of formaldehyde soaking, you will smell it. This is the most common choice when buying meat products. Generally, there is a kind of beef louver that has been soaked. If there is the smell of chemicals, don't buy it.
4. Choose a formal market. There are many markets, especially in cities, where there are many illegal small vendors on the street. They often use their own tricycles and other simple transportation tools to pull food out and sell them. You have to pay attention to the beef louver in this place. Up.
5. Mistakenly greedy petty bargaining. Some merchants may sell the brewed beef louver at a relatively low price.