1. Prepare the ingredients first, wash a section of lotus root, peel it, 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 some water to the dish and soak the lotus root. The water will overflow the lotus root.

A piece of red pepper is seeded first, then cut into long strips, and a piece of green pepper is cut into long strips after seeded, and mixed with lotus seeds for color matching. Prepare a small pot, grab a handful of peppers and a handful of dried peppers for later use.

2. Then blanch the soaked lotus root in water, pour a proper amount of clear water into the pot, add 5g white vinegar, pour the soaked lotus root and green pepper after the water boils, blanch the lotus root with medium fire for about 65,438+0 minutes, then pour out the lotus root, rinse with cold boiled water, and control the temperature and water for later use. Washing with cold water can make 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 appropriate amount of sugar to enhance the umami flavor. 5 grams of white vinegar highlights the sour and refreshing taste and constantly mixes well in a mixing basin.

4. Then, prepare seasoning and burn oil in the pot. When the oil is hot, add 5g of red oil. Red oil can make the dish ruddy and shiny. Turn the pan evenly, pour in the prepared peppers and dried peppers and stir-fry until it is spicy. Pay attention to the oil temperature Not 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 eat after the lotus root is fully flavored.