Although it is winter at present, you can do it yourself for a change. The first step in cooking this dish is to choose lotus root, which is exquisite and crisp, especially the kind with a little bit of waxy crispness. Then how to tell the difference between crisp lotus root and pink lotus root? My method is very simple, just tell the vegetable vendor, take the crisp one! ! ! Simple and convenient! !
Details of ingredients:
Main material: tender lotus root
Ingredients: garlic, millet pepper, onion, oil consumption, cooking oil, soy sauce, soy sauce, vinegar, sugar and sesame oil.
Lotus root slice treatment:
1. Peel and wash the lotus root and cut it in half. Put it into a cold water pot, cover it and cook for about 15 minutes.
If the lotus root is tender and the epidermis is intact, it can be scrubbed clean without peeling. Like halogen lotus root, it has a richer sense of preserving skin and mouth.
2. Pick it up, cool it slightly and slice it.
3. Cook first and then slice, which will keep the viscosity of lotus root and make it taste better. Therefore, even when cutting and mixing later, some lotus root slices will stick together, so don't think about cold water. Be patient and you can mix well in the end.
Seasoning:
Dice garlic and millet pepper, fry them in hot oil slowly, and fry Chili oil and garlic for later use.
Put 1-2 tablespoons of oil consumption, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, and 1 tablespoon of sugar in the bowl. If you like something slightly sweet, put an extra spoonful. After all these are put away, pour the fried hot oil and pepper garlic into the bowl and stir well.
Finally, cut the lotus root and pour it into the sauce, mix well and serve! !