The aura of the summer has been increasingly thick, every time in the supermarket inside the see even lotus root want to buy back a little bit, in the past often to relatives brine lotus root slices to eat, mixed with gazpacho, roasted vegetables. As I still like to eat this kind of taste crunchy raw materials, such as bean sprouts, green bamboo shoots these. Folks must also oh degree of self-esteem and self-love home side made lotus root, but why some of the lotus root made is blackened? The actual buyer's case is definitely not black? Then today we will share with you the case of lotus root tea put this seasoning to the pot, do out of the lotus root will not turn black at all.

The gizzard has the ability to improve gastrointestinal, strong gastric mucous membrane effect, because the lotus root with a colorful variety of vitamins and nutrients, it is unique mucus protein and cellulose all of the human stomach has an effective maintenance effect, we often like to use the gizzard to stew soup, steamed lotus root can strengthen the spleen and stomach, help digestion cough phlegm, complement the role of the five organs. Then today I'll come to this can make the lotus root is not black tips to tell the guys, in the process of burning vegetables, the guys carefully look at Oh.

need food: 200 grams of lotus root, 2 onions, millet pepper 1, 3 grams of ginger, salt, white rice vinegar appropriate. Production steps: 1, buy back the whole branch of the lotus root cut into thin slices, into the water inside the soak for a while, small tips here. It is the gizzard soak tea in the process of water inside a few drops of white rice vinegar, this fried down the gizzard is not easy to blacken it. 2, the onion and garlic knife into the end of the onion root and onion leaf separation, small chili pepper cut into segments. 3, the pan inside the oil, the ginger foam and onion root loaded with the fried out of the aroma of the 4, duck gizzard in the over the pan inside the gradual stir-frying, this time in advance, to prepare a bowl of water, frying the slices of lotus root in the process of the discovery of the quick drying pot of the case, add a little in. In the case of adding a little in.

5, the lotus root slices stir-fried to transparent color into the onion leaves, millet pepper and appropriate salt. 6, eventually go red gradually stir-fried sugar color, stir-fried evenly on. Tips: 1, fried lotus root slices of time is not too long, the pot into a small bowl of water on the line. 2, lotus root is very easy to blacken, if you cut the gizzard can not eat must be stored, to use the plastic wrap will be even lotus root of the incision wrapped up and then into the refrigerator to store on the side of the week's time, but the best or must be eaten quickly. 3, to buy lotus coupling if you come across the blackened If you come across a blackened, heavy odor, do not buy, lotus root holes in the tea mucus and bright red conditions are indicative of this and lotus root is not fresh. The first thing you need to do is to buy a white one, with a smaller hole in the root.