Chili Lotus Root

1. First, we prepare the ingredients, washed a section of lotus root, peeled the skin, cut into 5 cm long section, then cut into uniform thick slices, and then cut into strips, and then into a plate spare. Add water to the pan and soak the lotus root in the water. Remove the seeds from the red bell pepper and cut it into strips. Remove the seeds from the green bell pepper and cut it into strips, then add it to the plate to match the color of the lotus root.

Prepare a small pot, grab a small handful of peppercorns, a handful of dried chili and set aside.

2. Then, we soak the good lotus blanch water, pot pour into the amount of water, add white vinegar 5 grams , after the water boils pour into the soaked lotus and green and red peppers, open the fire blanching for about 1 minute , lotus root breaks the birth of the pouring out of the cool water rinse cool water control water standby, cool water rinsing The lotus root can make the taste more crisp.

3. Pour the dried lotus into the pot, add 2 grams of salt, 1 gram of monosodium glutamate (MSG), sugar to enhance the freshness of the taste, 5 grams of white vinegar to highlight the taste of acidity and constantly upside down the pot to mix well.

4. Then, prepare the spices, pot of boiling oil, oil is hot, add 5 grams of red oil , red oil can make the dishes red and shiny, turn the pot, pour ready pepper and dried chili pepper stir-fry spicy flavor, pay attention to the oil temperature is not too high, in order to avoid chili pepper fried paste.

5. Pour the seasoned spices into the lotus root, turn the pot to mix well, melt the seasoning, to the lotus root fully flavored can be mounted on the plate.