Sweet and Sour Lotus Root Slices
1.
Prepare the ingredients: garlic, lotus root, and sour juice. I have peeled and peeled the lotus root.
2.
Cut the lotus root into slices, slices should be thinner, so that it is easier to ripen and taste.
3.
Boil water in a pot, pour in the lotus root slices, and blanch them to mature.
4.
Take out the blanched lotus root slices, and rinse them with cold water. If you want the color of the lotus root to be white and not discolored, after cutting it, soak it in water and pour some vinegar.
5.
Cut garlic into slices and set aside.
6.
Put a little oil in the pot, pour the simmering juice into a low heat and simmer it slowly.
7.
When the sour sauce is thick, add sugar and boil until the sugar melts.
8.
After the sugar has melted, add lotus root slices and stir fry.
9.
Add garlic slices and salt, stir fry quickly, let the simmering juice wrap the lotus root slices, and transfer them out of the pan.
10.
Come and taste it, the sweet and sour lotus root slices are ready.
Tips:
1. Slice the lotus root slices as thinly as possible, which is easier to ripen and taste.
2. Although the couscous juice has a sweet and sour taste, you need to adjust it to make it more suitable for your taste.
3. If you want to enhance the sourness, you can add white vinegar.
4. The lotus root slices have been blanched, so pour it into the pot and just wrap it in the guzhu sauce to get out of the pot.
5. Add salt to adjust the sweetness to make the sweetness more earthy, sweet but not greasy.
