"Hello everyone, this is No. 1 Food Mansion. We focus on sharing simple home-cooked dishes and delicious food supplements for children. We aim to use food to broaden the taste of happiness in life." For the current urban construction, food should be very important.

Distinctive local characteristics.

Even for first- and second-tier cities, basically every district has several food streets, but the characteristics are different.

In my hometown, hot pot and home-cooked dishes are particularly popular.

Among hot pots, if it is a "delicious hot pot" that can be used as a home-cooked dish, I would probably only recommend the dry pot type.

In fact, whether you are eating at home or eating out, if the weather is a little colder, there will definitely be warm dishes on the dining table at home.

And if you want your food to stay hot for a long time, the delicious taste of the griddle type is born.

Just like the dry pot lotus root slices I shared today. Although I used to add some pork belly slices, fresh shrimps, chicken wings, bullfrog and other meat dishes to cook together, because there will definitely be no shortage of big dishes at home, I will share it today.

A unique spicy dry pot lotus root slice.

If you are also interested in today's delicacy, you might as well follow the author's footsteps and see how it is cooked. I hope you like it.

Food name: Spicy dry pot lotus root slices.

Prepare raw materials: 250 grams of lotus root, six dried chili peppers, a little green onion, ginger and garlic.

Preparation of auxiliary ingredients: 2 tablespoons of bean paste, oyster sauce, salt, chicken essence, sugar and light soy sauce.

Step 1: First, we peel the lotus root we bought, cut off the head and tail, and then cut it into thin slices of about 3mm; then put it into a basin of 400ml of water, filter the starch appropriately, take it out and dry it for later use.

Step 2: Add an appropriate amount of oil to the pan. When the oil temperature is 50%, put the lotus root slices into the bottom of the pot one by one. Turn to low heat and slowly fry until both sides of the lotus root slices are slightly yellow but do not burn; then remove and set aside.

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Basically, as long as it can be fried to the state shown in the picture below, it can be cooked.

Step 3: Add a little oil to another pot, add dried chili peppers, scallions, ginger and garlic to 50% oil temperature and sauté until fragrant; then add two tablespoons of bean paste and stir-fry until red oil emerges.

Step 4: Then we pour the processed lotus root slices into the pot and stir-fry over high heat for one and a half minutes.

Step 5: Finally, add 6 grams of white sugar, one spoon of oyster sauce, half a spoon of light soy sauce, 1 gram of salt, 1 gram of chicken essence, and 15 ml of water into the pot. Stir-fry again for one and a half minutes, then take it out of the pot and taste it.

Don't forget to sprinkle some chopped green onions when serving from the pan to add color and aroma.

Compared with today's delicious dry pot dish, it should be a very good choice after the weather gets colder.

If you like today's delicacy very much, you might as well try it at home.