Hot and sour lotus root dices

Hot and sour lotus root diced is a home-cooked recipe. The main raw material is lotus root, the taste is hot and sour, and the technique is stir-frying.

In 2012, it was selected as one of the delicacies in the "Gifts of Nature" series in the first episode of the documentary "A Bite of China".

Chinese name

Hot and sour lotus root

Taste

Hot and sour

Main ingredients

Lotus root, dried chili

Difficulty of preparation

General

Quick

Navigation

Nutritional value of preparation Related tips

Dish features

Crispy and delicious, with endless aftertaste

Method

Method 1

Sour Spicy lotus root dices

1. Remove both ends of the lotus root, wash and cut into cubes, then soak in water.

2. Cut dried and red pepper into sections, and mince the garlic into puree.

3. Put 3 tablespoons of oil in the pot, heat it up, add the chili segments and minced garlic, and pour in the drained diced lotus root.

4. Turn up the heat and stir-fry the diced lotus root for 2 minutes. Sprinkle 1/3 tablespoon of salt, 1/2 tablespoon of soy sauce, 2 tablespoons of vinegar and 1/3 tablespoon of sugar into the pot.

5. Add a few drops of balsamic vinegar to make it delicious.

6. Continue to stir-fry for 2 to 3 minutes. After serving, garnish with some coriander leaves on the diced lotus root.

Method 2

Ingredients: lotus root

Accessories: dry red pepper, white vinegar, salt, chicken essence, sugar, pepper

Acid Spicy diced lotus root

1. Take a large bowl, put half a bowl of water, and drop in a little white vinegar.

2. Wash and peel the lotus root, cut into 1cm cubes, immediately soak in the white vinegar water in step 1 for a few minutes, then remove and drain. Cut the dry red pepper into small pieces and set aside.

3. Heat the oil pan, add Sichuan peppercorns and stir-fry over low heat until fragrant, then remove the Sichuan peppercorns and discard them.

4. Add dried chili pepper and stir-fry for a while.

5. While frying the diced lotus root, add a little water and stir-fry until the diced lotus root becomes slightly transparent. Add some white vinegar, a small amount of salt and sugar, add some chicken essence, take it out of the pan, put it on a plate and sprinkle some chopped green onion. That’s it.