Twice-cooked Lotus Root Slices

Name: Twice-cooked Lotus Root Slices
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Nigen Tender lotus root; Nigen Green garlic sprouts; A section Green onions; 3 slices ginger; 3 pcs Two Vitex; 2 spoons corn starch; 1 spoon Salad oil; a little salt; 1/2 spoon Soy sauce; 1/5 spoon Oyster sauce; a little Sugar; Spoonful Doubanjiang; a little Chicken Bouillon Powder

by Yuxin Xinxin

4.9 (1)

Favorite

5

Difficulty

Easy

Time

20m

Serving

2

This dish is made entirely of vegetarian dishes. The taste is not lost to the pot meat, it is very delicious and delicious. "

Twice-cooked Lotus Root Slices

1. Peel the fresh lotus root and cut it into thicker slices. This one cannot be sliced thinly.

2. After cleaning, add cornstarch and water. A pinch of salt pastes.

3. The pan gets oily. Put the lotus root slices at the fifth temperature. Turn low heat to high heat, this lotus root slices are cooked through. Leave a little oil in the spare pan.

4. Cut the garlic leaves and Erjingtiao.

5. Scallions, garlic sprouts and ginger are set aside,

6. Leave a little oil in the pot, add Pixian bean paste and stir fry to create a fragrant flavor. Add garlic sprouts, green onions, ginger and stir fry until fragrant.