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Anonymous users2024-02-06There are several ways to stir fry.
Vegetarian stir-fried white lotus root.
Ingredients: 200g lotus root.
Ingredients: 50g green pepper 20g garlic moss.
Seasoning: 50 grams of vegetable oil, 3 grams of salt, 1 gram of monosodium glutamate.
Taste Fragrant and crispy, salty, fresh and slightly sweet.
Method 1Remove the lotus root, peel off the rough skin, cut it in half, cut it into 2 mm thick slices, soak it in clean water, and wash off the starch of the incision; Remove the stems and seeds of the green peppers, wash them and cut them into diamond-shaped slices of 2 cm size; Remove the roots of the garlic sprouts and wash them and cut them into 3 cm long pieces.
2.When the pot is placed on the hot fire, pour in the vegetable oil and burn until it is hot, put in the green pepper slices and lotus root slices and fry slightly, then add the garlic sprouts, refined salt and monosodium glutamate and stir-fry well, and fry until all the raw materials are broken and can be put on a plate into a dish.
Stir-fried fresh lotus root with shredded ginger.
Ingredients: 400g lotus root.
Seasoning: 50 grams of ginger, 20 grams of green onions, 20 grams of vegetable oil, 3 grams of salt, 2 grams of monosodium glutamate.
Taste The lotus root slices are white, crisp and refreshing, and the ginger fragrance is strong.
Method 1Wash and peel the fresh lotus root, cut it into thin slices, and blanch it with boiling water; Wash the green onion and ginger and cut them into thin strips.
2.Heat vegetable oil in a slippery pan, add shredded green onion and ginger to stir-fry until fragrant, add lotus root slices and salt to stir-fry, and then add monosodium glutamate and stir-fry.
Stir-fried crispy lotus root Ingredients: 500 grams of lotus root.
Ingredients: 20 grams of ginger.
Seasoning: 15 grams of pickled pepper, 5 grams of sugar, 2 grams of salt, 1 gram of monosodium glutamate, 5 grams of sesame oil, 15 grams of vegetable oil.
Taste Refreshing, sweet and crunchy, slightly spicy, especially when eaten cold.
Method 1Slice the lotus root, soak it in sugar water for about 10 minutes, remove and control dry; Tender ginger sprouts and soaked red peppers are finely shredded.
2.Heat oil in a pot, fry lotus root slices for 1 to 2 minutes, add tender ginger shreds and red pepper shreds and fry a few times, add monosodium glutamate, salt, and drizzle a little sesame oil.
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Anonymous users2024-02-05How do you fry lotus root to be crispy and delicious? Listen to my aunt talk about her experience.
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Anonymous users2024-02-04The method of stir-fried lotus root, which is cracked, crispy and delicious, is as follows:
Tools and materials: peeler, basin, bowl, kitchen knife sail town, cutting board, pot, shovel, lotus root, water, shredded ginger, minced garlic, dried chili, green onion, white vinegar, salt, cooking oil, sugar, chicken essence.
1. Peel and wash the lotus root and cut it into thin slices (the thinner the lotus root slices are cut, the crisper the fried lotus root slices will be). The cut lotus root slices should be washed several times with water to wash the starch on the surface, and it is best to soak them in water before cooking to prevent oxidation and blackening.
2. Prepare some shredded ginger, minced garlic, dried chili peppers, and green onions.
3. Heat the pan with cold oil, pour in the ginger, minced garlic and dried chili peppers and stir-fry until fragrant.
4. Pour in the lotus root slices, stir-fry quickly over high heat, and then pour in 2 tablespoons of white vinegar to stir-fry. During the stir-frying process, you can add some water appropriately, which is convenient for the lotus root slices to be fried quickly and has a better flavor.
5. Stir-fry the lotus root slices, add an appropriate amount of salt, sugar, chicken essence, and green onion segments to taste, stir-fry again over high heat, and the stir-fried lotus root slices are completed.
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Anonymous users2024-02-03Stir-fry crispy lotus root slices. Here's how:
Ingredients: 300 grams of lotus root, 15 ml of oil, 2 grams of monosodium glutamate, 2 grams of salt, 20 grams of carrots, 5 grams of green onion and ginger, 5 grams of black fungus.
Method: 1. Peel and wash the lotus root.
2. Cut the lotus root into slices and soak it in cold water.
3. Soak the fungus and tear it into small flowers. Wash the carrots and cut them into flower slices.
4. Remove the oil from the pan, add the green onion and ginger to the pot and stir until fragrant.
5. Stir-fry the lotus root slices in a pot.
6. Stir-fry the fungus in a pot.
7. Stir-fry the carrots in a pan.
8. Add salt and monosodium glutamate and stir-fry, stir-fry evenly and then put it out of the pot and put it on a plate.
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Anonymous users2024-02-02The delicious preparation method of lotus root stir-fry is as follows:
Ingredients Tools: lotus root, green and red peppers, chopped green onions, garlic slices, edible salt, white vinegar, sugar, edible oil, fragrant oil, scraper, kitchen knife, basin, water, pot.
1. Scrape the prepared lotus root skin with a scaler, and then clean the lotus root for later use.
2. Cut the washed lotus root into thin and uniform lotus root slices. Prepare a clean basin, put the lotus root slices cut by Cong Xuqiao into the basin, pour in an appropriate amount of water, add a little edible salt, a little white vinegar, and soak for about 5 minutes.
3. Wash the green and red peppers and cut the chili rings, cut the green onions, garlic, peel and chop the green onions, and set aside the garlic slices.
4. Pour an appropriate amount of water into the pot, boil the water first, and then take out the lotus root slices and pour them into the pot to blanch. Boil the lotus root slices for about 2 minutes, take them out and put them in cold water, drain the water and set aside.
5. Pour an appropriate amount of cooking oil into another pot, when the oil temperature is heated to 50%, add the chopped green onions, garlic slices, and green and red pepper rings to fry until fragrant.
6. Pour the lotus root slices into the pot and stir-fry evenly over high heat. Then add a little salt, sugar, stir-fry until the lotus root slices are flavored, and then you can put it out of the pot and put it on the plate.
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