The lotus root harvest is divided into two, the first harvest is in the fall, when the lotus root is fresh and crispy; and the end of the year is the best season to eat lotus root, when the lotus root after the opening of the lotus flower, the taste is more powdery and glutinous. Since the cravings are hard to resist, a meal of crunchy lotus root may come at a more opportune time.

Depending on the year and the weather, it's usually available in the fall, but if there's a change in the weather during the season, it will be delayed until November or December, and also in July and August, but it's out of season.

Recommended practice:

Main ingredient

Lotus root

500g

Supplementary ingredient

Red bell pepper

Amount

Ginger

Amount

Garlic

Amount

Dried red bell pepper

Amount

Millet chili

Amount

Oil

Amount

White vinegar

Amount

Sugar

Amount

Steps

1.Prepare the raw materials;

2.Wash the lotus root strips and slice them diagonally, wash the red peppers and cut them into strips, and cut ginger and garlic into pieces.

3. pan heat, put a little oil, into the dry red bell pepper and millet chili fried spicy flavor;

4. into the ginger, garlic and red pepper stir-fry;

5. into the lotus root belt stir-fry evenly;

6. pot to add the right amount of salt, white vinegar stir-fry evenly after adding a small amount of sugar flavor, pot to plate can be