How to cook hot and sour lotus root? The preparation of hot and sour lotus root

Hot and sour lotus root is a classic home-style stir-fry, appetizing and spleen-invigorating, sour and spicy and refreshing taste, deeply loved by everyone. This dish is loved by my husband and children, and Shandong people eat pancakes, and use this vegetable to roll pancakes, and 2 discs are quickly disced at a time. Hot and sour lotus root is simple and easy to do, and does not test the knife skills, cut the size can be, even novices are easy to get started, you can put more chili peppers if you like to eat spicy, my daughter loves to eat meat, I also put a little diced meat, the fragrance is stronger, the lotus root is crispy, the meat is fragrant, when the appetite is not good, the hot and sour appetizer, the more you eat, the more you want to eat.

Hot and sour lotus root] Ingredients: 1 saving 350 grams of lotus root, 80 grams of diced pork, 1 green pepper, 2 millet peppers, 1 shallot, a little ginger, 1 spoon of dark soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, a pinch of salt, 2 tablespoons of water.

How to make it]:

1. Prepare the ingredients used, peel off the skin of the lotus root, clean the mud from the lotus root holes, and cut the pork into diced meat.

2. Ingredients: Cut the shallots into chopped green onions, shred the chili peppers, dice the ginger, and set aside.

3. Mix 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, a pinch of salt, and 2 tablespoons of water to make a sauce, and marinate diced pork with 1 tablespoon of cooking wine to remove the smell.

4. Slice the lotus root first, then cut it into diced lotus, wash it to remove the starch, and set aside.

5. Boil the cold water in the soup pot, add the drained lotus root, blanch the water for 1 minute, remove and soak in cold water for later use.

6. Add the marinated diced pork in a hot pan with cold oil, stir-fry over high heat to change color.

7. Add chopped green onion, ginger and hot sauce shreds, stir-fry until fragrant.

8. Drain the diced lotus root, pour it into the pot and stir-fry well.

9. Pour in the seasoned sauce, stir-fry back and forth and mix well, until the lotus root is evenly coated with the sauce.

10. Stir-fry until the soup is reduced and when it is about to dry, turn off the gas and mix well.

11. Put it on a plate, sour and spicy and delicious with rice, and it is really fragrant with pancakes.

Tips: 1. When choosing lotus roots, choose a smooth appearance, preferably the middle section of a lotus root.

2. After blanching the lotus root, it doesn't take too long to stir-fry, and it can be out of the pot after 1 minute after mixing.

3. You can't eat too spicy, you can replace it with a non-spicy persimmon pepper, which is also delicious.

First of all, peel and dice the lotus root, chop the garlic, cut the millet into spicy sections, put oil in the hot pan, put the garlic and millet in the hot oil and stir-fry until fragrant, pour in the lotus root and stir-fry evenly, add salt and vinegar chicken essence, and finally put in the green onion A delicious hot and sour lotus root is ready.

1 sauce: 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, 10 tablespoons of vinegar, 1 spoonful of sugar! Stir to combine.

2. Peel and dice the lotus root, boil water in a pot, blanch the lotus root and remove it for later use. 3. Put oil, green onions, and dried chili peppers in the pot and stir-fry until fragrant, add the lotus root and sauce and stir-fry evenly, then add thickening water (a spoonful of starch and a spoonful of water), stir-fry evenly, and remove from the pot.

1 lotus root diced, 2 millet pepper cut into rings, green onion finely chopped. 3In a small bowl, add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, and a pinch of salt to make the juice. 4. Add water to a pot and bring to a boil, blanch the lotus root for 2 minutes, then remove it with cold water and rinse twice.

Cut the lotus root into cubes, cut the pickled pepper into cubes, fry the pickled pepper in oil, then add the lotus root and add vinegar and other seasonings.

The preparation of hot and sour lotus root is as follows:Tools Ingredients: appropriate amount of oil, 1 gram of salt, 5 grams of chopped green onion, 3 grams of minced ginger, 4 grams of minced garlic, 15 grams of oyster oil, 10 grams of tomato paste, 4 grams of fresh soy sauce, 1 gram of dark soy sauce, 2 grams of cooking wine, 2 grams of white vinegar, 4 grams of sugar, 15 grams of water, 2 dried chili peppers, 2 grams of dried Sichuan pepper, 2 grams of sesame oil, 1 gram of white pepper.

1. Peel and wash the lotus root and cut it into cubes for later use.

2. Mix oyster sauce, tomato sauce, fresh soy sauce, dark soy sauce, white vinegar, sugar, cooking wine, white pepper and water into a bowl, mix well and set aside.

3. Blanch the lotus root in boiling water for 2 minutes, remove it, soak it in cold water for a while, then drain the water for later use. Stuffiness.

4. Pour an appropriate amount of oil into the wok and turn on medium heat.

5. Put in the dried peppercorns and stir over low heat until fragrant, then remove them.

6. Add shredded chili peppers, minced garlic, minced ginger and chopped green onions (put half of them) and stir-fry until fragrant.

7. Add the diced lotus root, add salt, and stir-fry over medium heat for about one minute.

8. Pour in the sauce from step 2.

9. Stir-fry over high heat to reduce the juice, turn off the heat until the juice is thick, add sesame oil and the remaining chopped green onion and stir well.

10. Put it out of the pot and put it on a plate, and the hot and sour lotus root can be made.