Stir-mixed lotus root

1. First of all, let's prepare the ingredients, wash a section of lotus root, cut off the skin, cut it into 5 cm long sections, then cut it into uniform thick slices, then change the knife and cut it into strips, and put it on the plate for later use.

Add an appropriate amount of water to the dish and soak the lotus root. The amount of water should overflow the lotus root.

A piece of red pepper, first seeded, then cut into long strips, a piece of green pepper, also cut into long strips after seeded, and put it together with lotus seeds for color matching.

Prepare a small pot, grab a handful of pepper and a handful of dried pepper for later use.

2. Then, we blanch the soaked lotus root, pour a proper amount of clear water into the pot, add 5g of white vinegar, pour the soaked lotus root and green pepper after the water boils, blanch the lotus root with medium heat 1 min or so, pour out the lotus root after it breaks, and rinse it with cold boiled water to cool down and control the water for later use. Washing with cold water can make the lotus root taste more crisp.

3. Pour the lotus root with dry water into the basin, add 2g of salt, monosodium glutamate 1 g and sugar to improve the umami taste, 5g of white vinegar will highlight the sour and refreshing taste and stir well.

4. Next, prepare spices, burn oil in the pan, and after the oil is hot, add 5g of red oil. Red oil can make the dishes ruddy and shiny, turn the pan evenly, and pour in the prepared pepper and dried pepper to stir-fry the spicy taste. Pay attention to the oil temperature not to be too high, so as not to fry the pepper.

5. Pour the prepared spices into the lotus root, stir well in the pot, melt the spices, and serve the lotus root after it is fully flavored.

Little knowledge:

Soaking lotus roots in water can remove starch from lotus roots, so that the lotus roots are not sticky and crisp to eat; The second is to prevent peeled lotus roots from oxidizing and blackening in the air.

2. Adding white vinegar during blanching can prevent the lotus root from blackening better, and at the same time, it will make the lotus root taste more crisp.