Dry lotus root is a kind of coarse starch crop without pests and diseases, and its tuber is rich in amylopectin. It grows in subtropical mountainous areas (Mashan, Guangxi, Yunnan and Guizhou). After drying in the sun through several processes, his nutritional value can be locked in rice flour, and there is no need to worry about the complicated cooking methods affecting his nutritional value. Share one of my favorite cooking methods.

1. Yishutang dried lotus root vermicelli is soaked in clear water until soft.

2. Cut the beef into minced meat, add a tablespoon of cooking wine and marinate with a little salt 10 minute.

3. Put water in the pot, turn off the fire after the water bubbles, pour in the soaked vermicelli, scald until the vermicelli is bright, remove and cut into sections.

4. Take the oil pan, add the onion and ginger, and stir-fry.

5. Dig a tablespoon of bean paste.

6. Stir fry on low heat until the red oil is out of the pot.

7. Pour in the marinated minced beef and stir fry over low heat.

8. Stir-fry until the beef becomes discolored, pour in clear water, bring to a boil over high fire, and simmer for 10 minute.

9. Add a tablespoon of sugar to make it fresh.

10. Add vermicelli, stir-fry over low heat, and simmer for 5 minutes to collect juice.