Hotang stir-fry is a traditional Guangdong specialties, nutritious and delicious, light and refreshing Cantonese cuisine in the color of the dishes and nutritional matching is very concerned about the dish is a plate of vegetarian dishes are no exception to the end of the table will sometimes make the guests surprised.

Meat ding lotus small fried

Materials: 150 grams of lean meat, 20 grams of dried fungus, lotus root, red and yellow persimmon pepper each a piece of oil, salt, ginger a piece of small onion from the head of the right amount, two cloves of garlic, cornstarch right amount, a little black pepper, soy sauce a little bit of white vinegar a little bit of sesame oil

practice:

1, the dried fungus ahead of time with cool water soaked hair well, while preparing other materials.

2, clean and tear the fungus into small pieces.

3, lotus root cut into small dices, and then wash with water, wash and soak with water standby.

4, the pot add the right amount of water to boil, add the right amount of salt and a little white vinegar, down into the fungus and lotus root diced blanching.

5, lean meat cut into small dices, add a little black pepper, moderate amount of starch and soy sauce, and then add a little sesame sesame oil scratch smooth.

6, red and yellow peppers were cut into dices, small onions scallions into segments, ginger, garlic cut into slices.

7, blanched fungus and lotus root diced over the cool a little, so that fried out of the more crisp, and then drained.

8, the oil temperature in the pan about 60% hot into the diced meat stir-fry until cooked, and then out of the pan to be used.

9, and then add the right amount of oil to about 70% heat and burst the onion, ginger and garlic.

10, add fungus, red and yellow persimmon pepper diced, quickly stir fry.

11, add the fried diced meat, and then mix the right amount of salt, add a little white vinegar and soy sauce, white vinegar and soy sauce poured onto the spatula, sprinkle along the side of the pan in a circle, so that the flavor of the instant high temperature to stimulate a more fresh.

12, add a little water starch, thicken the pot.

Lotus root is the main ingredient of the lotus pond stir-fry, there are a few cooking tips about lotus root:

1, buy lotus root try to pick the epidermis yellow-brown and smooth, too white or too brown lotus lotus root pass;

2, fresh lotus root with mud, you need to use water to rinse repeatedly, including after cutting the holes in the hole;<

3, peeled and sliced after if not used for the time being, soak in cold water to keep fresh and remove the starch;

4, blanching or frying, don't use an iron pot, or the lotus root slices will also be black, affecting the taste and color of the dish.