Health benefits
White sugar: low protein
Ingredients
Lotus root (One section) | Millet pepper (Two span> ) |
Ginger ( appropriate amount ) | Scallions (appropriate amount) |
Edible oil (appropriate amount) | Clear water ( appropriate amount ) |
Starch ( appropriate amount ) | White rice vinegar ( Two spoons ) |
Table salt ( Two spoons ) | White sugar ( one spoon ) |
cooking wine ( one spoon ) | MSG ( half a spoon ) |
Spicy and sour lotus root slices Recipe
1. Remove the segments and peel the lotus roots.Wash.
2. Prepare shallots, millet pepper, and ginger.Wash and set aside.
3. Cut the lotus root into thin slices with a top knife.
4. Put it in a pot of boiling water and blanch it slightly, remove and drain the water and set aside.You can also use kitchen paper to blot dry.
5.Add starch to water to make gravy.
6. Cut the ginger into shreds, mince the shallot, and cut the millet and pepper into small sections.spare.
7.Pour in cooking oil and add a spoonful of salt.Shake the pot so that all sides and bottom of the pot are fully exposed to the oil and salt.This prevents the ingredients from sticking to the pan when they are put into the oil pan, and also ensures that the ingredients are more flavorful.Heat the oil until it is 60 to 70% mature, add shredded ginger and sauté until fragrant.
8.Add millet pepper and stir-fry until fragrant.
9.Add two spoons of white rice vinegar, one spoon of salt and one spoon of water to the pot.well mixed.
10.Add lotus root slices and stir-fry slightly.
11. Fry until the lotus root slices change color.Add a spoonful of sugar, a spoonful of cooking wine, and half a spoonful of MSG.Seasoning and freshness.Stir well.
12.Add appropriate amount of chopped green onion.
13. Add water starch to thicken, stir-fry evenly and remove from the pan.
14.Install the disk.
15.Sprinkle some chopped green onion.
16.Crispy and delicious spicy and sour lotus root slices will whet your appetite.
Tips
1.Lotus root is especially suitable for people with high fever, people who vomit blood, high blood pressure, liver disease, loss of appetite, iron deficiency anemia, and malnutrition.
2.Lotus root is cold in nature, so pregnant women should not eat it too early.Lotus root is cold in nature, and eating it raw is crisp and refreshing, but it will damage the spleen and stomach.People with poor digestive function of the spleen and stomach and loose stools should not eat raw food.
3.Before cooking lotus roots, you can quickly blanch them, drain them into cold water, and drain them.Stir-fry again until the texture becomes crispier and more delicious.
4.Some tips for choosing lotus roots: lotus roots with thick and short joints are more mature and have a particularly good taste; the longer the distance between the joints, the higher the maturity of the lotus roots and the softer texture; buy lotus roots Choose lotus roots that are plump in appearance and do not choose lotus roots with uneven shapes; when purchasing lotus roots, pay attention to whether there is dirt on the lotus roots.If there is no dirt on the lotus roots, it means they have been processed.Such clean lotus roots will not tolerate Storage, if there is soil in the lotus root, it is very suitable for storage.It can be stored in a cool place for a week.
5.There are two kinds of lotus root on the market.Red lotus root and white lotus root.Generally speaking, red lotus root has a brownish-yellow skin, short and thick body, and the raw lotus root tastes bitter.White lotus root has a smooth skin, silvery white, long and thin body, and tastes sweet when raw.Usually red lotus roots are used to stew pork ribs and lotus root soup, and white lotus roots are used to stir-fry lotus root slices.In addition, there is also a kind of twist lotus root of average quality, which is rough in appearance, pink in color and contains more starch.
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