With The Addition of Small Ingredients, The Hot and Sour and Crispy [lian Cai] Has A Special Flavor.

Name: With The Addition of Small Ingredients, The Hot and Sour and Crispy [lian Cai] Has A Special Flavor.
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Lotus; Some Grated ginger; Some Dried chili; Some Peppercorns; 1/2 a spoon salt; 2 tablespoons White vinegar; 1/2 a spoon Sugar; 2 tablespoons hot oil

by Lu Zhen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The taste of lotus root in Shaanxi is not the same as that in other places. It tastes "crispy and no residue, and the lotus root is broken and not connected" is a major feature of Shaanxi lotus root, so this kind of lotus root is especially suitable for cold dressing. Lotus cabbage] has also become a dish with a high rate of appearance from star-rated hotels to street restaurants.

The technique of [炝] is very simple. The last process after cooking is splashed with hot oil. With a sound of "呲啦~~~!", the scent of curling is tangy with the addition of powdered ginger. Enhance the taste of this dish, it tastes particularly flavorful! "

Ingredients

A Lotus
Some Grated Ginger
Some Dried Chili
Some Peppercorns
1/2 a spoon Salt
2 tablespoons White Vinegar
1/2 a spoon Sugar
2 tablespoons Hot Oil

With The Addition of Small Ingredients, The Hot and Sour and Crispy [lian Cai] Has A Special Flavor.

1. Shaanxi Jiuyanlian section.

With The Addition of Small Ingredients, The Hot and Sour and Crispy [lian Cai] Has A Special Flavor. recipe

2. This kind of lotus root has a diameter of eight or nine centimeters after cross-cutting. It has a fine texture, no residue, and is crisp and delicious.

3. Peel the lotus vegetable, wash and cut into thin slices. Boil in boiling water, then rinse with cold water to keep the crispy texture.

4. Take a bowl and put the simmered lotus vegetable in it to control the moisture.

5. Pour in an appropriate amount of white vinegar.

6. Add a little salt and sugar, and place the dried chili rings and ginger on the lotus vegetable.

7. Then put the oil on the pan, throw a few peppercorns into the pot, wait until the hot peppercorns are fried and scorched, remove the peppercorns, and pour the hot oil into the lotus vegetables.

8. Put a plate on top of the bowl, simmer for 1, 2 minutes, then mix well and serve.

Tips:
1. There is a trick. After pouring the hot oil, it is best to cover and simmer for a while, so that the heat of the oil can be maintained for a while, so that the lotus vegetable can fully absorb the aroma of the hot oil, and the flavor will be more mellow.

2. You can choose the vinegar your family likes, but white vinegar is the best and will not affect the color of the dish.

3. The lotus root slices should not be blanched for too long, just leave it in boiling water for a few seconds, so as not to be brittle.

4. After the lotus vegetable is sliced, it is easy to turn black after a while, and the starch is oxidized. If the chopped lotus vegetable is not fried immediately, soak it in cold water first, so that it will not turn black if it is isolated from oxygen.

5. The ratio of sweet and sour is generally 1:2.

6. Finally, I will talk about the most important point. The lotus is delicious, ginger, dried chili and peppercorns are indispensable. Among them, the grated ginger is especially important, similar to the "finishing finishing touch" effect, especially the flavor. If you don’t believe me, try it. A small amount of minced ginger and the lotus vegetable with minced ginger taste absolutely different!