the taste of hot and sour dishes

the main technology

the time required for ten minutes

the difficulty of simple production

the kitchen utensils used in the cooking pot

the details of ingredients

a lotus root

the right amount of ginger powder

the right amount of dried pepper

the right amount of pepper particles

half a spoonful of salt

. > Production steps

1. Shaanxi nine-eye lotus section.

2. This kind of lotus root has a diameter of 89 cm after cross-cutting, with fine texture, no residue, crisp and delicious.

3. Peel and wash lotus, and cut into thin slices. Blanch it with boiling water, and then wash it with cold boiling water to keep the crisp and tender taste.

4. Take a bowl, dry the cooked lotus seeds and put them in it.

5. pour in proper amount of white vinegar.

6. Add a little salt and sugar, and code dried Chili rings and Jiang Mo on the lotus.

7. Then put oil in the pan, throw a few pepper grains in it, and after the oil-heated pepper is fried, take out the pepper grains and pour the hot oil into the lotus.

8. Put a plate upside down on the bowl, stew for 1 or 2 minutes, then mix well and serve.

tips on how to stir-fry lotus seeds

1. Here's a tip. After pouring hot oil, it's best to cover it and stew it for a while, so that the lotus seeds can fully absorb the aroma of hot oil and taste more mellow.

2. You can choose your favorite vinegar, but white vinegar is the best and will not affect the color of the finished dish.

3. Don't blanch the lotus root slices for too long, just soak them in boiling water for a few seconds to avoid crispness.

4. After slicing lotus, it is easy to turn black after a while, and the starch is oxidized. If you don't fry the cut lotus immediately, soak it in cold water first, so that it won't turn black if it is isolated from oxygen.

5. The ratio of sweet and sour is generally 1: 2.

6. Last but not least, lotus seeds are delicious, and ginger, dried peppers and prickly ash are indispensable. Among them, ginger powder is particularly important, which is similar to the effect of "finishing touch" and especially enhances the taste. If you don't believe me, try it. A small amount of minced ginger and lotus seeds with minced ginger taste absolutely different!