material

Lotus root 1 segment

Proper amount of salt

Wuge Chili

Proper amount of oil

Half an onion

step

1

Shredded onion, sliced pepper and sliced lotus root.

step

2

Heat oil in the pan, add onion and pepper and stir-fry until fragrant (be careful not to paste, the onion is burnt by fire in the picture), add lotus root strips and stir-fry for a while, add a little water (not too much or the lotus root will not be crisp, as long as the soup is dry) and cook for about 5 minutes, add appropriate amount of salt and stir-fry until the soup is a little sticky. When cooking, you must use a shallow plate, otherwise the lotus root strips will not be brittle and the heat will not be emitted.

The menu is a plate, and it's very spicy. The picture exploded before. I put it in the pot and it got cold. It's best not to pile it up when it's just out of the pot. If it's piled up, remember to turn the bottom with chopsticks. Don't be bored.

skill

Just cut the lotus root strips by half a finger. I like to cut the cross section into strips, the thickness of which is similar to that of small peppers (after cutting the lotus root strips, rinse off the juice on the surface with water)

You must not add too much water, because you only need to leave a little soup in the end, otherwise the lotus root will not be so brittle when soaked in the soup.

The lotus root strips that have just come out of the pot must be dried separately for a while, and they will become soft when piled together. Actually, it tastes better when it's cold. It's spicy, crisp and sweet, and it can't stop. If you can't eat spicy food, you can reduce the pepper appropriately.