Spicy Tempeh and Red Oil Lotus Root Slices

Name: Spicy Tempeh and Red Oil Lotus Root Slices
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 short section Lotus root; 5 Millet spicy; 3 pcs Garlic cloves; 2 pieces parsley; 1 (can not be put) celery; 1 teaspoon sesame oil; 2 tbsp Vinegar; 1 teaspoon granulated sugar; 1/2 teaspoon Soy sauce; 1g salt; 2 tablespoons Chili oil; 1/2 teaspoon Spicy tempeh

by mature11

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

When you are greedy, I like to mix this with it. It's hot and spicy.

Spicy Tempeh and Red Oil Lotus Root Slices

1. Prepare all materials

Spicy Tempeh and Red Oil Lotus Root Slices recipe

2. Scrape the lotus root, cut into thin slices, and wash

3. Spicy millet, cut into circles, mince garlic, wash and cut coriander (the coriander is not shot) and set aside

4. Boil water in a pot, pour the lotus root slices into blanching water, about 1 minute. Remove, let cool water, and drain the water.

5. The lotus root slices add spicy millet, minced garlic and all seasonings (vinegar, sugar, spicy oil, tempeh, sesame oil, light soy sauce, salt), and coriander. The method of red oil chili will be discussed later. You can also add some celery in. Mix well and serve.

6. Finished product. Drooling?

7. Go ahead! Can't stop for a moment, until it runs out! Haha!

8. Another one without celery is equally tempting!

Tips:
Red oil chili pepper is heated with oil to about 70 degrees, pour it into the mixture of dried chili, white sesame and salt, and stir while splashing the oil.