1. Peel the lotus root, wash it, cut it into slices, put it in a bowl of water and add a little vinegar to soak it;

2. Wash the green onion and cut it into sections;

3. Wash the red pepper and cut into shreds;

4. Heat the vegetable oil, fry the peppercorns and ginger to bring out the flavor, sauté the green onion segments, add the shredded lotus root and red pepper and stir-fry evenly;

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9. Add soy sauce and appropriate amount of water, reduce to low heat and simmer until the flavor is absorbed.

1. Buy fresh lotus roots and scrape off the skin on the surface.

2. Cut into thin slices and make sure they are even. Different thicknesses will make it difficult to cook.

3. Put it into water and wash off the lotus root starch attached to it.

4. Pour the lotus root into the pot, add a small amount of salt (to prevent the lotus root from turning black), and bring to a boil. Pick up the lotus roots and put them into cold water, then drain and stir-fry.

5. In the bowl is the freshly prepared soup, including vinegar, soy sauce, sugar, pepper, bean paste, Sichuan pepper...

6. After the oil is hot, pour in Sauté the minced garlic until fragrant and pour in the soup.

7. After the soup is fragrant, add the lotus root and stir-fry for a while before serving.

400 grams of tender lotus root, half a teaspoon of soy sauce, 2 tablespoons of vinegar, appropriate amounts of salt and MSG. 1 teaspoon of water starch, half a teaspoon of pepper oil, minced green onion

Vinegar lotus root slices delicacy

Vinegar lotus root slices delicacy (16 photos)

, minced ginger each Just the right amount.

Production process

1. Remove the segments, peel and wash the lotus root, cut it in half along the length, then cut it into thin slices with a knife, put it in a pot of boiling water and blanch it slightly, then drain it. Drain and set aside for later use. 2. Put the wok on high heat, pour 3 tablespoons of oil, heat until warm, add minced green onion and ginger, immediately add vinegar, add soy sauce, salt and 4 tablespoons of clear soup, add lotus root slices and stir-fry briefly, thicken with water starch. Pour in the peppercorn oil, stir-fry evenly and remove from the pan.