Composition details

Lotus root 200g

Wheat flour100g

Monosodium glutamate 1g salt 7g

Pepper (red pepper) 20g, sugar 40g.

Soy sauce 10g vinegar 5g

Starch (corn) 5g vegetable oil 100g.

2 grams of baking powder

1. Wash the tender lotus root, peel it, cut it into rhombic strips, add appropriate amount of salt and mix well, and control the moisture after the lotus root is boiled;

2. Wash auricularia auricula and red pepper and dice them;

3. Add salt, monosodium glutamate and baking powder to the flour, and mix it into batter with clear water;

4. Wash the wok, put it on the fire, pour in vegetable oil and burn it to 80% heat, paste the lotus root slices, then fry them in oil one by one until golden, take them out, and control the oil to dry for later use;

5. Leave the bottom oil in the wok, stir-fry the diced red pepper, add the diced auricularia, soy sauce, white sugar and stock, add vinegar after boiling, thicken the starch with water, pour in the cooked oil, then put the fried lotus root blocks into the wok, stir-fry them evenly, and then start the pot again.