Sweet and sour lotus root strips

2024-06-21 02:49:21  Views 2 Comments 0

Health benefits

Green onions: promote blood circulation

Ingredients

Lotus root ( 1 section )
Green onions ( appropriate amount )
Ketchup ( 2 spoons )
Fuel consumption ( 1 scoop )
Balsamic vinegar ( 1 spoon )
Salt (appropriate amount)
White sugar ( 1 spoon )
Black sesame seeds (cooked) ( appropriate amount )

How to make sweet and sour lotus root strips

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    1. Peel and wash the lotus root, and cut into thicker discs, about Half a centimeter thick

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    2.Cut the thick slices of lotus root into vertical strips

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    3.Cut all the lotus root strips

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    4.Chop green onions

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    5.Put enough water in the pot, add a little salt, bring it to a boil over high heat, add the lotus root strips and blanch them until they are about half cooked

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    6.Then pour it into cold water and drain it for later use

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    7.Take a small bowl, add the recipe amount of tomato sauce, oil, balsamic vinegar, sugar and a small amount of salt (add as appropriate according to personal taste), mix thoroughly and set aside

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    8. Add appropriate amount of oil to the wok, heat it up, and stir-fry the chopped green onion

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    9.After frying until fragrant, add lotus root strips and stir-fry quickly

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    10.Pour in the prepared sauce

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    11. Stir-fry Evenly

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    12.Put half a bowl of boiled water into the pot p>

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    13. Boil over high heat to collect juice

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    14. Remove from pan and plate

  • Sugar Illustration of how to make vinegar lotus root strips 15

    15.Sprinkle some cooked black sesame seeds for decoration

Tips

1.Blanching the lotus root strips in advance until they are 70 to 80% cooked can shorten the subsequent frying time, and also remove the starch of the lotus root itself, ensuring its crisp taste.
2.Adding a little salt when blanching is also to ensure that the lotus roots maintain their original color and have a crispier texture.
3.Because salt has been used when blanching the lotus roots, and the oil consumption creates a salty taste, the amount of salt in the sauce must be controlled to avoid being too salty!

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