Production step 1: wash the tender lotus root and cut it into thin slices;
2. Heat the oil in the pot, add the lotus root slices and turn them over a few times;
3. Add proper amount of salt and monosodium glutamate and cook immediately.
Lotus root, leek, salt, chicken essence, salad oil, ginger.
Production process 1. Peel the lotus root, cut it in half vertically from the middle, and cut it into pieces with a knife; Soak in water
2. Wash the shallots and cut them into small pieces of 0.5 cm; Sliced ginger. 3. Slice the lotus root and drain the water.
4. Heat the oil pan, add ginger slices and saute until fragrant, then add lotus root slices and stir fry quickly for 2 minutes.
5. Add the right amount of salt and chicken essence and turn off the fire.
6. Pour in the shallots, stir well and serve.
1. Chop the onion and leaves into powder, cut the ginger into small pieces, peel the lotus root and cut it into thin slices;
2. Soak the lotus root in white vinegar for 5 minutes to avoid discoloration; After the oil in the pot is hot, add chopped green onion and ginger slices and stir-fry to give a fragrance;
3. Pour the lotus root slices into the pot and stir fry; Stir-fry and add water, then pour in slowly.
4. Stir-fry until the lotus root slices have some transparency. When there is no solid, sprinkle salt and stir evenly;
5. Sprinkle chopped green onion leaves before cooking and mix well.