Seasoning 1, dried pepper, green pepper, red pepper, coriander to make hot and sour lotus root diced. Green pepper and red pepper can enhance immunity, resist oxidation and prevent cancer. Coriander has the functions of strengthening stomach, penetrating rash and enhancing immunity. Pepper can also make dishes spicy and delicious.
2. Adding proper amount of soy sauce can improve the color and taste.
3, put some onions, ginger, garlic, you can warm up, appetizer, and get tired.
4. Putting a small amount of sugar can make the food more delicious and make the food look more attractive.
5, put in the right amount of vinegar, vinegar is an essential seasoning in hot and sour lotus root. It can make food sour and appetizing.
Common methods of diced lotus root in hot and sour 1, method 1
1. 1. Remove both ends of lotus root, wash it, cut it into cubes, and soak it in clear water.
1.2. Cut dried chili and red chili into sections and chop garlic into paste.
1.3, put 3 tablespoons of oil in the pot, heat it, add the pepper segments and minced garlic, and pour in the drained diced lotus root.
1.4, stir-fry 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.
1.5, add a few drops of balsamic vinegar, delicious.
1.6, continue to stir-fry for 2~3 minutes, and insert some coriander leaves on the diced lotus root after serving.
2. Exercise 2
2. 1. Wash lotus root, peel it and cut it into cubes.
2.2. Soak the cut lotus root in clear water to prevent it from turning black when exposed to oxygen in the air.
2.3. Boil water in the pot, add Jamlom salt, add diced lotus root, and take it out after boiling.
2.4, rinse with running water, drain water for later use.
2.5. Cut dried peppers, green peppers and red peppers into small pieces for later use. Ginger and garlic need to be peeled before cutting.
2.6. Pour the soy sauce and sugar into a small bowl and stir.
2.7, add the right amount of rice vinegar, stir well, and make sauce for later use.
2.8. Put oil in the hot pot. When the oil is heated to 60%, add the diced dried pepper, garlic slices and ginger slices.
2.9. Add the drained diced lotus root after a big heat.
2. 10, stir-fry a few times and add the prepared sauce.
2. 1 1, stir-fry a few times, and let the diced lotus root evenly dip in the sauce.
2. 12. Add diced green pepper and stir well.
2. 13, add Xiaoxu Shuicheng powder and stir-fry until the juice is collected.
2. 14. finally, add Jamlom sesame oil, stir well, and turn off the fire.
3. Exercise 3
3. 1. Wash lotus root, peel and dice; Wash and dice cucumber; Wash and dice carrots.
3.2. Stir the soy sauce, vinegar, salt and sugar evenly to make the sauce.
3.3. Put the wok on the fire, put the oil to 50% heat, and add the dried peppers to stir fry.
3.4. Add diced carrots, diced lotus roots and diced cucumbers in turn, pour in the sauce and stir well.
Knowledge of food compatibility of diced lotus root in hot and sour sauce 1. Pig liver can't be eaten with lotus root. Lotus root contains cellulose, and aldonic acid in the fiber can form a mixture with trace elements such as iron, copper and zinc in pig liver, which reduces the absorption of these elements by human body.
2. Soybean can't be eaten with lotus root. Soybean is rich in iron, so it can't be eaten with lotus root which contains much cellulose, because cellulose will affect the absorption of iron by human body.
3, lotus root and white radish can not be eaten together, raw food is cold.
4. Avoid using iron when cooking lotus roots, so as not to turn black when cooking.
5, women should not eat lotus root after delivery, otherwise it may cause bad blood-breaking effect; However, women who eat lotus root two weeks after delivery can drain blood.