Ingredients: lotus root 1 cut pork 100g.
Auricularia auricula 50 grams
Seasoning salt 1 teaspoon monosodium glutamate 2g onion 5g ginger 5g cooking wine 1 teaspoon soy sauce 1 teaspoon starch 1 teaspoon vegetable oil a little white vinegar.
Method for making fried pork slices with lotus root
1. Prepare 1 Cut the lotus with nine eyes; After crosscutting, the diameter is 89 cm, the texture is delicate, the food is slag-free, crisp and delicious.
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2. Marinate the sliced meat with shredded onion and ginger, 1 teaspoon cooking wine, half teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon starch and 2g monosodium glutamate in advance; Soak dried fungus in advance.
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3. Fire, when the oil is 70% hot, pour in the sliced meat, and oil the sliced meat first; When the meat slices turn yellow and spread out, take them out for later use.
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4. After slicing the lotus, soak it in clear water to prevent oxidation and blackening; Leave a little base oil and put the lotus seeds into the oil pan.
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5. Boil a little white vinegar immediately, which can make lotus vegetables crisp and not discolor; Pour in fungus
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6. Add half a spoonful of salt and stir fry a few times; Finally, pour in the fried meat slices and stir them evenly (use high heat from beginning to end and move quickly)
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Cuisine characteristics
Fuping, Shaanxi Province is rich in a kind of lotus, which is different from the seven holes in the south and is called "nine-hole lotus". Crisp, sweet and refreshing, no silk and no slag, excellent cold salad. When fried with sliced meat, it is the famous "fried sliced meat with hibiscus". Fried meat with lotus root is an essential dish in rural banquets in Shaanxi, especially in Pucheng, Weinan, where every banquet must be ordered!