Step 1: Prepare the ingredients.

Preparation: lotus root 1 knot is enough. The seasoning is: 2 tablespoons of tomato sauce, 2 tablespoons of sugar, 0.5 tablespoon of 65438+ white rice vinegar, 40 grams of flour, a little white sesame, 5 grams of salt, and an appropriate amount of edible oil.

Practice steps

The first step is to deal with the ingredients.

Wash the lotus root slightly and cut off both ends with a knife. Peel the lotus with a peeling knife.

After peeling, take it under the tap and rinse it slightly; Put it on the chopping board, cut it into pieces and then cut it into strips.

Personal experience: you can cut it longer at home, not too short. After the lotus root is cut into strips, soak it in clear water to prevent the lotus root from discoloring.

The second step is to stir-fry the lotus root slices.

Boil the oil. Add an appropriate amount of cooking oil to a non-stick pan, and heat the oil temperature to 50% on high fire. Clean wooden chopsticks are inserted into hot oil, and bubbles are constantly emerging near the chopsticks.

While waiting for the oil to heat up, we can paste the lotus root strips first. Remove the cut lotus root from the water and drain it slightly. Then put it into the prepared batter and turn it with chopsticks to ensure that all sides of the lotus root strips can be pasted.

When the oil is hot, turn it down. Fried lotus root strips. In the process of frying, it is best to remove all the lotus root strips to prevent them from sticking together.

After frying for a few minutes on medium fire, faint fire lines began to appear on the surface of lotus root strips, and then turned to fire. Deep-fry the lotus root strips until golden brown, take them out and put them on the oil drain rack, and control the oil. Then put the remaining lotus root strips in the same way, fry them in a pot, and take out and drain the oil.

Personal experience: fried lotus root strips can be hung with sweet and sour sauce, which tastes better. Next, continue with the following steps:

Step three, mix in the batter and sweet and sour juice.

Take a small clean bowl, add 40 grams of flour and 5 grams of salt to the bowl, and mix well with chopsticks. Then add a small amount of water to the bowl several times, stirring while adding water until the dry flour becomes paste. Chopsticks can be hung with batter when put in. Or feel that there is no pimple, put a piece of lotus root in it and hang it.

Next, take a small bowl, and put 2 spoonfuls of sugar, 2 spoonfuls of tomato sauce and 1 spoon of half-white rice vinegar in the bowl. Their weight ratio is about 2: 2: 1.5. This ratio is a very popular taste. Of course, you can also increase or decrease the amount of sweet and sour according to your own taste.

After putting it away, stir the tomato sauce, sugar and white rice vinegar evenly with a spoon for later use.

The fourth step, seasoning.

Add a little cooking oil to the pot and heat the oil to 50% heat. When the oil is hot, turn to medium heat, pour the prepared sweet and sour juice into the pot and stir fry. After bubbles appear in the sweet and sour juice in the pot, put the fried lotus root strips into the pot and stir fry.

After stir-frying, all the lotus root strips are wrapped in sweet and sour juice, and then a little white sesame seeds are sprinkled into the pot to stir-fry evenly.