The lotus root is a homologous organ with the lotus root, and when the conditions are favorable, the lotus root becomes a lotus root when it expands, and it is usually white, yellow, pink... The most famous two dishes are stir-fried lotus root and hot and sour lotus root. Stir-fried lotus root needs no introduction

Hot and sour lotus root

Main ingredient

Lotus root 200g

Seasoning

Salt 5g

Garlic 5 sticks

White vinegar 5g

Sugar 5g

Marginal vegetable oil 1 tablespoon

Little scallion 5g

Minimum of 1 tablespoon

Cooked vegetable oil 1 tablespoon

Small onion 5g

8 green onions

How to make Hot and Sour Lotus Root Scallops

1. Cut lotus root into slices diagonally, soak the slices in lightly salted water, and prepare the other ingredients

2. Heat a wok and add a good amount of vegetable oil, then add chili peppers, green onions, and garlic slices. After a few times, add the appropriate amount of salt, sugar and white vinegar, stir fry evenly, crisp and delicious hot and sour lotus root is ready

Cooking tips

This is a very common home cooking stir-fry, in order to maintain the white color of the lotus root, in order to cut to avoid oxidation of its cut, cut and immediately put into lightly salted water and fried to add white vinegar, stir fry over high heat; if you want to make the lotus root taste level more rich, in the sour and spicy flavor in moderation, add a little sugar.