Tender lotus root can be fried with hot and sour lotus root slices. Hot and sour lotus root slice is a dish made of lotus root, pork belly and pickled pepper. It is a famous traditional flavor in Jiangnan area. Hot and sour taste, endless aftertaste, very delicious next meal. Here is a brief introduction to the making method of this kind of hot and sour lotus root slice.

Hot and sour lotus root slices Ingredients: lotus root 500g, green pepper 20g, pork belly 20g, onion, vinegar, soy sauce, salt and starch.

The practice of hot and sour lotus root slices:

1. Wash lotus root and slice it.

2. Slice pork belly, mix in soy sauce and starch and marinate for later use.

3. Slice the green pepper.

4. Stir-fry the meat in a hot oil pan until it is 70% cooked, and serve.

5. Stir-fry shallots and green peppers in another oil pan, add lotus root slices, stir-fry over high heat until they are 70% mature, and return the meat slices to the pan and stir-fry.

6. Add vinegar and salt to taste.

Edible value:

1. Lotus root is rich in protein, starch, vitamin C, vitamin K, asparagine and oxidase. Has effects in stimulating appetite, invigorating spleen, invigorating qi, nourishing heart, promoting fluid production, quenching thirst, and promoting digestion. In addition, mucus protein and dietary fiber in lotus root can combine with hydrochloric acid in human bladder, inhibit cholesterol absorption and reduce cholesterol content in the body. Dietary fiber can promote gastrointestinal peristalsis, moisten the intestines to relieve constipation and prevent constipation.

2. Pork belly is rich in high-quality protein and essential fatty acids, as well as heme and cysteine which promote iron absorption. Meat is rich in copper, which is an indispensable micronutrient for human health.