Stir-fry lotus root slices 1, and prepare lotus root, fungus, red pepper, green pepper, onion, salt and vegetable oil.
2. Put the dried auricularia into warm water, soak it 30 minutes in advance, soak it fully, and then tear it into small pieces for later use.
3. Peel the lotus root, cut it into thin slices and soak it in water. Lotus root should be soaked in water after slicing to prevent oxidation and blackening.
4, put water in the pot, then put the lotus root, boil the water, boil the water first, then continue to cook for 2 minutes, then take it out and quickly pass the cold water.
5. Wash red and green peppers and cut them into small pieces for later use.
6. Take the oil pan, pour the vegetable oil, heat it until it is medium-cooked, add the onion and saute until fragrant, then add the fungus and saute until it is raw, and then add the lotus root to continue frying.
7. Stir fry until cooked. Sprinkle with salt, stir well and serve.
Stir-fried sweet and sour lotus root first prepare 500 grams of lotus root, pay attention to the tender lotus root section in front and the size is symmetrical. Because this kind of meat is white, crisp, fragrant and delicious, it is very important to choose the ingredients. Wash and peel the lotus root, cut it into 4 mm pieces, rinse it with clear water, add white sugar and soak it in white vinegar for half an hour (some lotus root pieces should be washed with boiling water, cooled with clear water, and then added with white sugar, white vinegar and clear water). Sichuan food without boiling water tastes much more crisp and tender, while Sichuan food with water tastes bad, but it should be hygienic. After the lotus root slices are soaked, remove them and put them on a plate. Mix salt, sugar, white vinegar and orange juice in a small bowl, then pour them on the lotus root slices in the plate and serve.
Sweet and sour lotus root slices are a home-cooked dish, the main ingredient is lotus root slices, and the main cooking technology is frying. Its taste is sweet, sour, crisp and tender, which is absolutely suitable for the public.
Method of making hot and sour lotus root diced: choose two intact crispy lotus roots, peel them, cut them into pieces first, then change them into strips, and finally cut them into dices. Rinse the starch with clear water and drain it for later use. Chop garlic and pepper. Put oil in a hot pan, stir-fry minced garlic and pepper, stir-fry the washed diced lotus root evenly, pour a little boiling water along the edge of the pan, add appropriate amount of salt and soy sauce to taste, add appropriate amount of mature vinegar and stir-fry evenly, and then take out the pan.