The sour and hot diced lotus root is a home-cooked recipe. The main raw material is lotus root, the taste is sour and hot, and the technology is frying. The dishes are crispy and delicious, with endless aftertaste. The following is the common practice of hot and sour diced lotus root that I carefully prepared for you, hoping to help you! Seasonings needed to make hot and sour diced lotus root

1. Dry pepper, green pepper and coriander. Green and red peppers can enhance immunity, resist oxidation, and prevent cancer. Coriander has the functions of strengthening stomach, penetrating rash and enhancing immunity. Pepper can also make dishes spicy and delicious.

2. Adding proper amount of soy sauce can improve color and taste.

3, put some onion, ginger and garlic, which can be pungent, appetizing and greasy.

4. Adding a little sugar can make the dishes more delicious and make the dishes look more attractive.

5, put a proper amount of vinegar, vinegar is an essential seasoning in the hot and sour lotus root diced. It can make the food sour and appetizing. Common practices of hot and sour diced lotus root

1. Practice 1

1.1. Remove the two ends of lotus root, wash it, cut it into diced pieces and soak it in clear water.

1.2. Cut the dried and red peppers into sections, and chop the garlic into paste.

1.3, put 3 tablespoons of oil in the pot, heat it, add pepper and garlic, and pour in the drained lotus root diced.

1.4. Stir-fry the diced lotus root for 2 minutes, and 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.

1.5, plus a few drops of balsamic vinegar, delicious.

1.6, continue to stir-fry for 2~3 minutes, and insert some coriander leaves on the diced lotus root after serving.

2. Practice 2

2.1. Wash the lotus root, peel it off and cut it into dices.

2.2. Soak the diced lotus root in clear water to prevent it from blackening when exposed to oxygen in the air.

2.3. Boil water in a pot, add Jamlom salt, put the diced lotus root in, and take it out after boiling.

2.4. Rinse with flowing clean water and drain for later use.

2.5. Cut the dried pepper, green pepper and red pepper into small pieces for later use. Ginger and garlic need to be peeled before cutting.

2.6. Pour the soy sauce and white sugar into a small bowl and stir.

2.7, add a proper amount of rice vinegar, stir well, and prepare into sauce for later use.

2.8. Put the oil in a hot pot. When the oil is 6% hot, add the diced dried pepper, garlic slices and ginger slices.

2.9, add the drained lotus root diced after the big fire is fragrant.

2.1, stir-fry a few times, and add the prepared sauce.

2.11, stir-fry a few times, so that the diced lotus root is evenly stained with the sauce.

2.12. Add diced green and red peppers and stir well.

2.13, add Xiao Xu Shuicheng powder, stir-fry until the juice is collected.

2.14. finally, add Jamlom sesame oil, stir well, and then turn off the fire.

3. Practice 3

3.1. Wash, peel and dice the lotus root; Wash cucumber and dice; Wash and dice carrots.

3.2. Stir the light soy sauce, vinegar, salt and sugar evenly to make the sauce.

3.3. Set the wok on fire, add oil and heat it to 5%, then add dried chilies and saute.

3.4. Add diced carrots, diced lotus roots and diced cucumbers in turn, pour in the sauce and stir well. Knowledge of food compatibility of hot and sour diced lotus root

1. Pig liver can't be eaten with lotus root. Lotus root contains cellulose, and aldonic acid in the fiber can form a mixture with trace elements such as iron, copper and zinc in pig liver, which reduces the absorption of these elements by human body.

2. Soybean can't be eaten with lotus root. Soybean is rich in iron, so it can't be eaten with lotus root which contains much cellulose, because cellulose will affect the absorption of iron by human body.

3. Lotus root and white radish can't be eaten together, and raw food is cold.

4. Avoid using iron when cooking lotus root, so as not to blacken the lotus root during cooking.

5. Women should not eat lotus root after delivery, otherwise it may cause bad blood-breaking effect; But women who eat lotus root two weeks after delivery can drain blood stasis.