1. What cuisine does spicy lotus root slice belong to?
Spicy lotus root slices belong to a summer dish in Zhejiang cuisine. The production process is very simple and the time is short. It tastes hot and spicy in summer, and the nutritional value of lotus root is very high, so this dish quickly swept the country. So let's see how this dish is cooked.
Second, the method of making spicy lotus root slices
Ingredients: a lotus root, peanut oil, pepper noodles, pepper noodles, sesame salt, sugar, chicken essence, oyster sauce, onion, ginger and garlic. Production method: slice the lotus root, wash it with clear water and soak it for a while, add proper amount of salt into the water, put the lotus root slices into the pot, turn off the fire as soon as the water boils, and take out the lotus root slices in time and put them into cold water. Put Chili noodles, Chili noodles and sesame seeds into a bowl. Heat oil in the pan and saute chives, ginger and garlic. Take out onion, ginger and garlic, pour them into prepared Chili noodles and Chili noodles, and then add soy sauce, sugar, vinegar, oyster sauce and chicken essence to Chili oil. Remove lotus root slices from cold water and pour in the prepared juice. Stir well and serve. When selecting lotus roots, you should choose porous lotus roots. This kind of lotus root is very brittle. When it is suitable for cold cutting lotus roots, you should make up some blanching water. When the water just boils, turn off the fire in time, take it out and put it in cold water, which makes it taste better and crisper.
Third, the value of lotus root.
Lotus root is cold, has the function of clearing heat and cooling blood, can relieve constipation and diarrhea, strengthen spleen and appetite, promote digestion and appetite, and strengthen the middle; Because of its rich nutrition, it is beneficial to poor appetite, loss of appetite, nourishing qi and blood, enhancing human immunity and helping to contract blood vessels, and can be used to stop bleeding, cool blood and disperse blood.