Health benefits
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
White sugar: low protein
Ingredients
Lotus root ( Two sections ) | Peanut oil (appropriate amount) |
Flavor Very fresh light soy sauce ( a little ) | balsamic vinegar ( appropriate amount ) |
Chili shreds ( a little ) | Grated ginger (a little) |
Minced garlic ( a little ) | Scallion oil ( a little ) |
Oyster sauce ( appropriate amount ) | Refined salt ( a little ) |
White sugar ( a little ) |
How to stir-fry white jade slices
1. Peel, wash and slice the lotus roots.Wash them with clean water several times to wash away the lotus root powder in the lotus roots.Put the lotus root slices into the water to cover them.Then add a little refined salt and an appropriate amount of white vinegar to prevent the lotus root from oxidizing
2.Put a lot of water into the pot.If you have a stainless steel pot at home, it’s best to use a steel pot.If you don’t have an iron pot, be sure to use salt and detergent to wash away the oxides in the pot, because water in an iron pot can easily oxidize and discolor lotus roots
-
4.Add an appropriate amount of white vinegar to prevent oxidation and make the water crispier
5.After the water boils, pour the lotus root slices into the water for 20 seconds to break them.Be careful not to soak them for too long
6.After soaking the lotus root slices, cool them with cold water as soon as possible
7. Prepare a little minced ginger, an appropriate amount of minced garlic, an appropriate amount of shredded chilies.If you like spicy food, prepare a little more, and an appropriate amount of green onions
8. Heat the oil in a pot, pour the hot oil into the prepared bowl of minced ginger, minced garlic, and shredded chili pepper to stimulate the aroma
9.Add two spoons of very fresh soy sauce
10.Add three spoons of balsamic vinegar, I prefer balsamic vinegar, you can also add white vinegar
11.Half a spoonful of oyster sauce to enhance freshness
12.A little sugar to neutralize the salty aroma
13.A little salt to taste
14.Pour the prepared sauce into the lotus root slices, stir well and serve on a plate
15. Garnish with scallions and a delicious stir-fried white jade slice is ready
3.Add a little salt to the pot
Tips
When blanching lotus roots, Be sure to add some vinegar to the pot, because the acidic substances can completely remove the polyphenols on the surface of the lotus roots, thereby preventing the lotus roots from turning black.Moreover, blanch lotus roots in acidic water can also make the lotus roots absorb flavor faster.When blanching lotus roots, be sure to remove the rust in the pot.If the pot is not cleaned, the lotus roots will be stained with a lot of iron ions, which will also cause the lotus roots to turn black and green.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
