Lotus root in red oil is a very popular Szechuan dish, which is loved by everyone for its spicy and fresh flavor. Let's learn how to make red oil lotus root!

Materials

-Lotus root: 500 grams

-Red oil bean paste: 50 grams

-Minced ginger: moderate

-Minced garlic: moderate

-Green garlic: moderate

-Cooking oil: moderate

-Salt: moderate

-Chicken essence: moderate

-Maintaining wine: Moderate

Steps

1. Prepare the lotus root, peel the lotus root, cut it into thin slices, and soak it in water for 10 minutes to remove the starch in the lotus root and make it more crisp.

2. Put the lotus root slices into a pot, add the right amount of water, open fire and boil, add the right amount of salt and cooking wine, cook and fish out, drain the water and standby.

3. Put the red bean paste into a bowl, add the appropriate amount of cooking oil, mix well and set aside.

4. Heat the pan and cool the oil, add the ginger and garlic, stir fry the flavor, add the red bean paste, stir fry the red oil, add the cooked lotus root slices, stir fry evenly.

5. Add the right amount of salt and chicken, continue to stir fry evenly, and finally add green garlic, stir fry evenly.

Tips

1. When cooking lotus root slices, you can add an appropriate amount of cooking wine and salt, so that you can remove the starch in the lotus root, so that the lotus root is more crisp.

2. When frying the red bean paste, you can add appropriate amount of cooking oil, which can make the red oil more bright.

3. When adding salt and chicken essence, adjust according to your own taste, don't add too much, otherwise it will affect the taste.

Ending

Lotus root in red oil is a very delicious Szechuan dish, which has a spicy and fresh flavor and is loved by everyone. Through the above preparation method, I believe you have learned how to make red oil lotus root! In the process of making, pay attention to the use of fire and seasoning, so as to create a delicious and delicious red oil lotus root.