Lotus root can be eaten in many ways. Dry weather is suitable for stewed lotus root soup, and hot weather is suitable for cold lotus root and fried lotus root. Can be made into osmanthus glutinous rice lotus root for children to eat. Which way do you prefer?
Cooking is simple and quick, crisp and refreshing, and it is very popular in our family. Stir-fried dishes are served on the table, which is very enjoyable to eat.
But I don't know if you have encountered this kind of problem. The fried lotus root is very heavy in color, not white before frying, but black.
Later, I learned from my friends' cooking that it is impossible to fry lotus roots directly. It takes 1 step to fry lotus root slices that are fragrant, crisp and not black.
Formula: lotus root, garlic, green pepper, salt, white sugar, chicken essence, soy sauce, starch, white vinegar and edible oil.
1, stir-fry lotus root, you should choose the right lotus root, you should use nine-hole lotus root, it will be crisp when fried. Peel lotus root, wash and cut into pieces.
2, but after slicing, you can't fry directly in the pot, you should add 1 step. Prepare a basin of water, add a little more white vinegar to the water, stir well, and then soak in lotus root slices. Soak for 15 minutes, so that it is not easy to appear black after frying.
3. Next, cut garlic into sections, green pepper into sections, and burn oil in a pot. When the oil is hot, add minced garlic and stir-fry until fragrant. Then take out the lotus root slices from the white vinegar water, control the moisture, pour them into the pot and start to stir fry. Stir-fry for a while, stir-fry until it breaks.
Season again at this time, add a certain amount of salt, sugar, chicken essence, and add a little soy sauce. The amount of soy sauce should not be too much, otherwise the color will not look good. After frying, we will pour in the green and red peppers until they are broken. Pour the last half bowl of water starch into the pot and thicken it, then serve.
The lotus root fried in this way looks beautiful in color, crisp and refreshing to eat, delicious and nutritious, and whoever eats it likes it. If you also like the taste of lotus root, but you can't fry it well all the time, you might as well try this method. Just add 1 step to make it more beautiful and delicious.
Cooking skills:
Stir-fried lotus roots, if not dark, taste more crisp. Don't forget that the key step of 1 is to soak them in white vinegar water 15 minutes before frying.