working methods
Wash and peel the lotus root, put it in a pressure cooker, add water to the surface, cover it, and cook it with high fire. Turn off the fire for a minute or two after the gas is used up. This step is just to cook lotus roots. I often overcook it, so it will break when I touch it ... and then cut it into pieces on the chopping board, so it will be easier to taste if it is thinner.
Pour the oil into the wok, put more than usual cooking, and put the pepper to burst open (it is best to take it out after bursting, so as not to get numb when eating). Turn off the heat and put the chopped ginger and garlic foam into the pot. This quantity is optional ... put more if you like. Then pour vinegar, soy sauce and chicken essence (except salt) into the pot. If you like dark colors, you can also add some soy sauce to color them. It's not on today.
When finished, turn off the fire and put the lotus root.
Put a spoonful of Chili, and Laoganma will wait for the hot sauce to go in. Pepper is usually salty, so don't put too much (that's why salt is not needed). People in Hunan often put dried Chili powder to increase the spicy taste. I haven't reached that height yet, and I can stack peppers.
Turn carefully. If it is overcooked, the lotus root will turn into pieces. When each lotus root is stained with seasoning, it can be cooked.
Tips:
This dish is a cold dish in Hunan. It tastes better when it is cold, and it will taste better when it is put in the refrigerator the next day. But it is usually finished in less than the next day.
In a word, this is a heavy-flavored dish. You can try adding a little more seasoning (except salt) to make it spicy enough!
Homemade spicy and wide powder
Some wide vermicelli, a little more pepper, salt and garlic.
working methods
Cut the wide vermicelli into sections first, and then soften it with water.
Secondly, put the soaked vermicelli into boiling water and cook it. Be careful not to cook for too long until it is cooked.
Third, put Chili powder, salt and garlic into a bowl and pour in boiling oil.
Finally, pour the seasoning in the bowl on the cooked vermicelli and stir well. When stirring, add a little water for boiling vermicelli. Just make your own spicy lasagna.
Spicy Xiao potato material
250g small potatoes, pepper noodles 1 spoon, pepper noodles 1 teaspoon, cumin 1 teaspoon, half a teaspoon of sugar, a small amount of chicken essence, oil 1 teaspoon (15ml) and salt.
working methods
1, wash the small potatoes, add a little salt to the boiling water, boil the potatoes in the boiling water for about 15 minutes until they are soft, and use a toothpick to pass through the potatoes. Take out the potatoes and drain them for later use. If you think the potatoes are too big, you can cut them in half.
2. Put 1 tbsp oil in the pot and fry the cooked potatoes until golden brown;
3. Add pepper noodles, pepper noodles, cumin, sugar and chicken essence according to taste and stir well.
Spicy tripe sauce
Pork belly 500g red pepper 1 green pepper 1 green onion 1 ginger 1 pepper appropriate amount of aniseed appropriate amount of dried pepper appropriate amount of sesame oil appropriate amount of cooking wine 3g balsamic vinegar 1 tablespoon of refined salt 3g monosodium glutamate1.5g.
working methods
1. Wash the scallion and cut into sections; Wash ginger, partially peel and pat loose, and partially cut into powder for later use; Wash the pig's belly repeatedly with clear water; Wash and shred green and red peppers;
2. Boil the water, blanch the pork belly, remove it when it is white, scrape it clean and remove the grease;
3. Wash the pot, add water to boil, add pork tripe, onion, ginger, pepper, aniseed, pepper and cooking wine, skim the floating foam after boiling over high fire, and cook over low heat;
4. After about 1 hour, take out the pork belly, let it cool, shred it, put it on a plate, and then add the shredded pepper;
5. Mix salt, monosodium glutamate, balsamic vinegar and sesame oil, pour it on the cut belly and pepper, and sprinkle with Jiang Mo.
pay attention to
Delicious, spicy and attractive. Be sure to wash off the fishy smell of the pork belly, otherwise it will affect the taste.