2, dry, red pepper cut into sections, garlic chopped into Rong.
3. Put 3 tablespoons of oil in the pot, heat it, add pepper segments and garlic, and pour in the drained lotus root diced.
4. Stir-fry the diced lotus root for 2 minutes, and sprinkle 1/3 tablespoons of salt, 1/2 tablespoons of soy sauce, 2 tablespoons of vinegar and 1/3 tablespoons of sugar into the pot.
5, plus a few drops of balsamic vinegar, delicious.
6, continue to stir fry for 2 ~ 3 minutes, after serving, insert some coriander leaves on the diced lotus root. ?
Ingredients: lotus root accessories: dried red pepper, white vinegar, salt, chicken essence, sugar and pepper.
1. Take a large bowl, put half a bowl of water, and drop a little white vinegar.
2. Wash and peel the lotus root, cut it into cubes with the size of 1cm, immediately soak it in the white vinegar water of step 1 for a few minutes, then take it out and drain it. Cut the dried red pepper into small pieces for use.
3. Heat the oil pan, turn the pepper into a small fire and stir-fry the scent, then remove the pepper and discard it.
4. Stir-fry the dried peppers for a while.
5. Stir-fry the diced lotus root with a little water until the diced lotus root becomes transparent. Add some white vinegar, a little salt and sugar, some chicken essence, and sprinkle some chopped green onion on the plate. ?
Soak the lotus root in white vinegar water after cutting, which can prevent the lotus root from blackening. 2. When frying diced lotus root, add some water while frying to make lotus root whiter and tender. 3. Choose tender lotus root for this dish, preferably the tip of the lotus root.
Lotus root 1 section seasoning salt 3 grams vinegar 2 tablespoons dried Chili 8 chives 2 root vegetable oil 2 tablespoons
1. Remove the outer skin of lotus root and wash it for later use.
2. Dice lotus root at will, add vegetable oil to the pot, heat it, add dried pepper and stir-fry for fragrance.
3. Add lotus root diced fire and stir-fry quickly for about 30 times. Add vinegar and salt and stir-fry evenly. Sprinkle with onion and take out the pot.
Lotus root 250g Ingredients: 2 dried chilies, 2 green chilies 1 garlic cloves, 5 ginger Jamlom.
Seasoning: soy sauce 1 tablespoon rice vinegar, 2 tablespoons white sugar 1 tablespoon salt.
Practice: 1, get all the materials ready.
2. Wash the lotus root, peel off the skin and cut into cubes.
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3. Soak the diced lotus root in clear water to prevent it from blackening when it comes into contact with oxygen in the air.
4. Boil water in the pot, add Jamlom salt, put the lotus root diced, and take it out after boiling.
5. Rinse with flowing water and drain for later use.
6. Wash all the materials in the ingredients and cut them into small pieces for later use. Ginger and garlic need to be peeled before cutting.
7. Pour the soy sauce and white sugar in the seasoning into a small bowl and stir.
8. Add a proper amount of rice vinegar, stir well, and make sauce for later use.
9. Put the oil in a hot pot. When the oil is burned to 60% heat, add the diced dried Chili, garlic slices and ginger slices.
10, add the drained lotus root diced after a big fire.
1 1, stir-fry a few times and add the prepared sauce.
12, stir-fry a few times, so that the diced lotus root is evenly stained with the sauce.
13. Add diced green and red peppers and stir well.
14, add Xiao Xu Shuicheng powder, stir fry until the juice is collected.
15. Finally, add Jamlom sesame oil, stir well and turn off the fire.