Every summer is a large number of lotus root season, lotus root texture crisp, sweet taste, whether it is stir-fried, eaten raw, cold or stewed soup, are very popular, lotus root not only can do dishes, or a kind of medicinal food with the same source of medicine, the efficacy of a lot of dry, thirst, appetizer, improve the efficacy of the intestines, in the summer lotus root eaten raw to clear the heat and lungs, eaten cooked to strengthen the spleen and stomach, the summer is a very good effect against the summer because of the high temperatures occurring on the fire, so many families summer dinner table. The first thing you need to do is to make sure that you have the right amount of money to pay for the work you are doing. The first thing you need to do is to make sure that you have the right amount of white vinegar in the right place, so that you have the right amount of white vinegar in your hands. Because lotus root is not very easy to cook, if the stir-fry time is too long, it will affect the crispy taste, so first blanch and then stir-fry, blanching with a little white vinegar, but also in order to avoid lotus root slices discoloration; the third is the time to add a little white vinegar when seasoning, here the white vinegar determines the acidity of the dish, like to eat the acidic can be added to it;
grasp 3 times of white vinegar, you can fry crispy and refreshing lotus root slices without blackening at home, if you like!
Raw materials lotus root, ginger, garlic, millet chili, salt, cooking oil, starch, white vinegar;
Chili stir-fry sliced lotus root
1, the first to prepare the raw materials needed, lotus root 500g, I use is tender lotus root, tender lotus root is more stir-fry, stir fry or chili. Fried, the taste will be crisp, the old root suitable for soup, taste powder glutinous;
2, ready to peel the head and tail of the lotus root, peeled off the skin, put in clean water to clean, cut into thin slices of lotus root, cut a little bit thinner, more convenient to taste, lotus root is best to choose the white nine holes of the lotus root, the taste is more crispy;
3, cleaned lotus root put in a pot to wash clean, wash off the surface of excess Starch, cleaned lotus root eating taste more crispy, and not easy to black discoloration;
4, cleaned in a large basin, the basin to add the right amount of water did not exceed the lotus root slices, add the right amount of white vinegar, placed in the basin to soak, so that it can be better to avoid lotus root slices discoloration;
6, after the preparation of the lotus root is ready, you need to prepare a number of ingredients, ginger shredded, garlic minced, millet chili cut into circles, small onions cut into scallions, and then adjust a fried lotus root seasoning, bowl add a spoon of salt, a spoon of sugar, three spoons of white vinegar, a spoon of starch, the right amount of water, mix well; fried lotus root want to have a crisp taste, stir frying time can not be too long, in advance of the mixing of the ingredients can be quickly out of the pot to keep the crispy, add starch to make the taste better attached to the lotus root slices;
7, add water to the pot, add a little cooking oil, salt and white vinegar after the water boils, add white vinegar to avoid blackening of the lotus root slices, pour the ready lotus root slices into the blanching, blanching for about half a minute, immediately out of the pot, put in cold water to cool, blanching time should not be too long, the lotus root slices are thinly sliced, it is relatively easy to stir fry, and now blanching for the rapid stir fry after the preparation to reduce the time of frying, can let the lotus root more crispy, can let the lotus root more crispy. can make the lotus root more crispy;
8, the pan is hot, add the right amount of cooking oil, add ginger, garlic, millet chili, stir-fry flavor, into the drained water lotus root slices, stir-fry over high heat, stir-fry about 30s, add a good sauce, continue to stir-fry over high heat, stir-fry to the sauce becomes thick, turn off the fire out of the pot;
9, out of the pot sprinkled with a little onion embellishments, tasty chili stir-fry lotus root slices Finish;
Chili Fried Lotus Root Slices Summary:
1, blanching with a bit of cooking oil can lock the nutrients of the ingredients, but also to avoid oxidative discoloration of the food;
2, in addition to slices of lotus root can also be cut into shreds, according to their own specific
3, stir-fried lotus root slices want to eat spicy, you can add a little more millet spicy or dry chili, do not like to eat spicy can be changed to red pepper or not put;
Thank you for your support!