Hot and sour diced lotus root
Ingredients: lotus root, garlic and onion
Seasoning: white vinegar, sugar, salt, pepper, soy sauce, soy sauce, laodopted mother and water starch.
Detailed practice
1. After cleaning the lotus root, peel it off, then cut it into thick slices, and finally cut it into diced lotus root. Soaking diced lotus root in light salt water can prevent lotus root from blackening. Try not to choose lotus root with mud in it, otherwise it will be difficult to clean it.
2. Chop the prepared garlic and onion for later use, then adjust the sauce, take a bowl, add half a spoonful of white sugar, 2 tablespoons of white vinegar, a little salt, a proper amount of pepper, a spoonful of soy sauce and a little soy sauce. Finally, pour in half a bowl of warm water and stir evenly for later use.
3. Boil the water in the pot, pour in 2 spoonfuls of white vinegar to prevent the lotus root from turning black, then pour in the prepared diced lotus root and blanch for about one minute. Remove the blanched lotus root and drain it for later use.
4. Put oil in the pan, add minced garlic and chopped green onion and stir fry. After the fragrance comes out, add a spoonful of Laoganma, bean paste or Chili oil. Stir-fry the red oil, pour in diced lotus root, stir-fry evenly over high fire, and then pour in the prepared sauce and stir-fry for about 30 seconds. Don't fry diced lotus root for too long. After the time is up, pour in the right amount of water starch and hook it up.
5. After the soup is thickened, you can turn off the fire and take it out. Put the diced lotus root on the plate and you can eat it. This crispy and delicious home-cooked dish is ready. You can try this hot and sour diced lotus root if you like.