Lotus root 1 knot, 3 millet peppers, Chili powder 1 tablespoon, sugar 1 tablespoon, 4 cloves of garlic, 2 slices of ginger and appropriate amount of rice vinegar. Slice lotus root, peel it, wash it carefully, cut lotus root into pieces, and gradually soak it in white rice vinegar prepared in advance, which is similar to 5 minutes.
Add water to the pot. After the water is boiled, add a little edible salt, and put the soaked duck gizzard into the pot to drain for about 3 minutes. Then, you can take the duck gizzard out of the pot and put it in cold water immediately.
After rapid cooling, remove and drain for later use. Wash the millet pepper and cut it into small dices. Garlic is peeled and ground into minced garlic. 1 Remove the roots and seeds from the pepper and cut it into dices.
Prepare a bowl in advance, add millet pepper, minced garlic and pepper, add some pepper noodles, edible salt, white sugar and white rice vinegar, then add sesame oil, stir well, add a small amount of vegetable oil to the wok, add pepper granules and dried red pepper into cold oil; Stir-fry with low heat, pour into a seasoning bowl, mix well, pour into lotus root slices, mix well and enjoy gradually.
Lotus root can be eaten in many ways. Cooking, mixing cold dishes or shabu-shabu are all good choices. You can choose according to your personal hobbies. It's hot in summer, so cold dishes are indispensable on the table. Fresh and refreshing cold dishes are particularly comfortable to eat, much better than cooking. Especially when the family has a bad appetite, you can make a lotus root mixed with cold dishes. I believe that everyone you love can have a good appetite and the food will be especially delicious. This kind of lotus root mixed with cold dishes is delicious and has rich and colorful use value. Don't miss the study and training. As for the problem that the lotus root always turns black when it is cooked, you only need to master the tricks inside, and the lotus root will be particularly white, especially beautiful and delicious.
Don't immediately put the lotus root mixed with cold dishes into the pot to collect water. There is a 1 process, that is, duck gizzards are put into water with white rice vinegar in advance, so that cassava starch on lotus roots is protected by gas and is not easy to be oxidized and blackened. This lotus root is white and won't turn black.
When the lotus root is soaked in water, add a little edible salt, and the cooked duck gizzard will taste more crisp. Note that the soaking time should not be too long, just take 3 minutes as a cycle. Put the boiled mountain spring water into cold water, quickly cool down and taste better.
In the case of frying pepper granules, pay attention to the cold oil into the pot and stir-fry slowly with low fire until the fragrance goes out. Otherwise, it is easy to have bitterness. Boil the oil and pour it into the seasoning bowl, so that the aroma can be fully released, so that the overall taste can be stronger.