Sweet and sour lotus root is a traditional snack in Jiangsu and Zhejiang provinces, which is rich in carbohydrates, vitamin C and various nutrients such as calcium, phosphorus and iron. Lotus root has high nutritional value, and has the functions of clearing heat and cooling blood, relaxing bowels and stopping diarrhea, invigorating spleen and appetizing, benefiting blood and promoting granulation, stopping bleeding and removing blood stasis.

Here is a brief introduction to the practice of sweet and sour lotus root:

Ingredients: 500g of lotus root, 30g of peanut oil, 5g of sesame oil and cooking wine, 35g of white sugar, 0/0g of rice vinegar/kloc-0, 0g of refined salt/kloc-0, 0g of pepper/kloc-0, and a little chopped green onion.

Practice:

Remove the knots and peel the lotus root, cut the thick knots in half, cut them into thin slices, and rinse them with clean water. Put the wok on fire, add peanut oil, heat it to 70%, add pepper, fry until fragrant, and take it out. Stir-fry chopped green onion, pour in lotus root slices and stir-fry, add cooking wine, refined salt, sugar and rice vinegar, and continue to stir-fry. When the lotus root slices are mature, pour in sesame oil. Tips: Be careful to choose fresh lotus roots as raw materials.