Tender lotus root can be fried with a hot and sour lotus root slice. Hot and sour lotus root slices are a dish made of lotus root, pork belly, pickled pepper, etc., which is a famous traditional flavor in Jiangnan area. Hot and sour taste, endless aftertaste, very delicious next meal. Here is a brief introduction to how to make this hot and sour lotus root slice.

Ingredients of hot and sour lotus root slices: 500 grams of lotus root, 20 grams of green pepper, 200 grams of pork belly, onion, vinegar, soy sauce, salt and starch.

The practice of hot and sour lotus root slices:

1, lotus root washed and sliced.

2. Slice pork belly, mix in soy sauce and starch and marinate for later use.

3. Slice green peppers.

4. Stir-fry the meat in a hot oil pan until it is 70% mature and serve.

5. Stir-fry shallots and green peppers in another oil pan, add lotus root slices, stir-fry over high heat until 70% cooked, and return the meat slices to the pan and stir-fry.

6. Add vinegar and salt to taste.

Edible value:

1, lotus root is rich in protein, starch, vitamin C, vitamin K, asparagine, oxidase and other components. Has the effects of stimulating appetite, invigorating spleen, invigorating qi, nourishing heart, promoting salivation, quenching thirst, and promoting digestion. In addition, mucus protein and dietary fiber in lotus root can be combined with hydrochloric acid in human bladder to inhibit cholesterol absorption and reduce cholesterol content in the body. Dietary fiber can promote gastrointestinal peristalsis, moisten the intestines to relieve constipation and prevent constipation.

2. Pork belly is rich in high-quality protein and essential fatty acids, as well as heme and cysteine to promote iron absorption. Meat is rich in copper, which is an indispensable micronutrient for human health.