My answer to this question is: Lotus root, the representative food in autumn and winter, tastes sweet and crisp, and can be used as tonic, stir-fry, cold salad, porridge or soup. "Compendium of Materia Medica" records that raw lotus root has the effects of cooling blood, stopping bleeding and clearing heat, while cooked lotus root has the effects of invigorating spleen and benefiting qi, nourishing blood and appetizing. We should eat more in autumn and winter. Today's dried lotus root silk dish is golden in color, sweet and sour, salty and fresh, slightly spicy and crisp. You can not only cook, but also eat as a snack. At the same time, it is also a good food for nourishing yin, clearing heat and drying dampness.

Mix freely according to your own taste habits, so that this dried lotus root silk is most suitable for your own taste. Lotus root is born in sludge and spotless. It is straight from the outside to the inside. It has been deeply loved by people since ancient times. Its stem is thick, white and flawless, its appearance is tender and smooth, its meat is crisp and juicy, sweet and refreshing, and it can be eaten without residue. But also rich in vitamins and minerals, beneficial to the heart, can promote metabolism, nourish the liver and moisten dryness. Lotus root is rich in gold, and its roots, leaves, flowers and fruits can be used as tonics, so people like it very much.

The first is the choice of lotus root. You must choose the lotus root with seven holes, that is, cut it horizontally and look at the seven holes. This kind of lotus root is whiter, crisper and wetter, which is suitable for cold salad and stir-frying. If you want to stew soup, you must choose nine-hole lotus root. Be gentle. The flesh of japonica lotus root is reddish and rough, with thin skin, big eyes and obvious longitudinal stripes. Long but not bulging, flat and angular in shape. There are lines in the cave, which have a hard taste and many lotus roots. Generally, you should choose glutinous lotus root, which has a good taste. Soaking lotus root silk is to prevent lotus root silk from discoloring, and also to wash off excess starch and make fried lotus root silk more brittle. Be sure to put more oil, shake the lotus root when you put it in the pot, and stir it with chopsticks immediately after you put it in the pot, so that the lotus root will not stick together easily.

If the lotus roots are already stuck together, just separate them by hand and fry them again after the first frying. Stir-fry all seasonings in advance, return the stir-fried lotus root silk to the pot, stir-fry it quickly, and dip it in seasoning wine evenly to get out of the pot. Lotus root section, cut off the ends? A pimple? , peeled, washed and shredded; Shred ginger; Cut the shallots into sections, leaving a little green for later use; Cut the millet into sections; It is best to match two small parsley and cut the parsley into sections for later use. Add an appropriate amount of oil into the pot, heat the oil to 70% heat, add minced ginger and garlic and stir-fry until fragrant, add shredded lotus root and shredded auricularia for 2 minutes, then add shredded carrot and shredded green pepper and stir-fry for half a minute, then add half a spoonful of salt and half a spoonful of chicken essence and stir-fry evenly.