Stir-fried Clam with Hot and Sour Lotus Root

Name: Stir-fried Clam with Hot and Sour Lotus Root
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Clam Meat; one period Lotus root; Some garlic; Some Pickled peppers; Some ginger; Some shallot; 1 tablespoon Rice vinegar

by April Bean

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Clam is a kind of shellfish that grows by the sea. The meat of clam contains protein, multiple vitamins and nutrients needed by the human body such as calcium, phosphorus, iron, and selenium. It also contains a small amount of cobalt which is essential for maintaining the human hematopoietic function and restoring the liver. It can have better results and high nutritional value. "

Ingredients

100g Clam Meat
one period Lotus Root
Some Garlic
Some Pickled Peppers
Some Ginger
Some Shallot
1 tablespoon Rice Vinegar

Stir-fried Clam with Hot and Sour Lotus Root

1. The clam meat is packaged, and a few pickled peppers are added to the chili.

Stir-fried Clam with Hot and Sour Lotus Root recipe

2. Peel the lotus root, cut in half into quarters, flattened and cut into pieces with a knife.

3. Blanch the water to keep the lotus root from changing color.

4. Cool with super-cooled water bubble and set aside.

5. Heat oil, add garlic and stir fry until fragrant, stir-fry the clams, add a little ginger and soy sauce to taste, set aside.

6. In a separate pot, fry the lotus root in hot oil.

7. Add pickled peppers and clams, stir fry together, add a spoonful of rice vinegar, and fry for 2 minutes, sprinkle with chopped green onion.

8. Finished product.

Tips:
1. The lotus root is easy to turn black after peeling, and blanching can avoid discoloration.
2. The meat of clams contains more water, so you need to add ginger or cooking wine and stir-fry to get rid of fishy.