How to make hot and sour lotus root diced, crispy and refreshing, so you won’t get tired of eating it? Lotus root is not only delicious and refreshing, but also has very high medicinal effects. It has the functions of clearing away heat and cooling blood, replenishing blood and promoting muscle growth, activating blood circulation and removing blood clots. The nourishing and health-preserving effect of lotus root is very obvious, making it an excellent nourishing and health-preserving product. There are many ways to make lotus root. It can be used to make soup, fry seaweed, or serve as a cold dish. No matter how you cook it, it is very delicious.

Today I will share with you this simple and quick dish, "Spicy Lotus Root Diced", which is a refreshing dish that everyone likes very much. The lotus root soup tastes soft and waxy, and the diced lotus root naturally tastes crispy. It takes 2 minutes to cook. It is very simple to make, but the taste is spicy and refreshing. It is refreshing, spleen-strengthening and appetizing. It is delicious. Dali’s favorite in our family.

Although the production is simple, there are a few important points that should be noted. How to prevent the fried lotus root from changing its color? How to make lotus root whiter? Next, let’s take a look at how to make it. Spicy diced lotus root raw materials: one section of lotus root and 5 dried peppers. practice:

Step 1: Peel the lotus root and cut into small dices. Put it into a deep bowl, rinse it with water several times to remove the tapioca starch, put half a bowl of water, add a small amount of white vinegar, and immediately put the diced lotus root into the white vinegar water and soak it for a few minutes.

Step 2: Pick up the diced lotus root and drain it. Wash the dried red pepper and cut into segments and set aside. Put appropriate amount of cooking oil in the pot, heat it to 70% heat, add dry pepper and sauté until fragrant. Add the diced lotus root and quickly stir-fry it. While frying the diced lotus root, add a small amount of water and stir-fry until the diced lotus root becomes slightly transparent, then add some white vinegar.

Step 3: Add a little salt, white sugar, and a little MSG, stir well and serve. It will be spicy, refreshing and delicious. After cutting the lotus roots, soak them in white vinegar water to prevent the lotus roots from turning black. When frying diced lotus roots, add some water while frying to make the lotus roots more tender. When making this dish, choose young lotus roots, preferably the top ones. The diced lotus root needs to be crispy. Stir-fry it twice before it is out of the pan. Don't fry it until it becomes soft, otherwise the taste will not be good.