I. Materials:

1, main ingredient: tender lotus root

2. Ingredients: oil, salt, red pepper, onion, ginger, garlic, chives and sesame oil.

Second, the practice:

1, peel the lotus root, rinse it with water, cut it into thin slices, soak it in clear water immediately, pick it up before frying, and drain it.

2. Wash the red pepper, shred it with onion and ginger respectively, and get garlic and chopped onion.

3. After the wok is washed, put shredded onion and shredded ginger in hot oil and stir-fry for fragrance, then pour shredded red pepper and add a little salt;

4. Put the lotus root slices into the pot and stir-fry them quickly. Add a little water while flanging.

5. When the lotus root slices are transparent and stir-fried, add minced garlic and chives, add a little sesame oil, stir-fry evenly and turn off the heat.

The trick to stir-fry tender, crisp and refreshing lotus root slices is:

1, stir-fried lotus root should not use raw iron pot, otherwise the fried lotus root slices will turn dark purple;

2. Immediately after peeling and slicing the lotus root, soak it in clear water or light salt water, and then drain the water into the pot before frying, so as to prevent it from oxidation and discoloration;

3. After the lotus root slices are put into the pot, stir-fry them on fire, and add a little water while stirring;

4, stir-fried lotus root slices should use white lotus root.

Note: Lotus root can be divided into red lotus root and white lotus root in varieties. The differences are as follows: the skin of red lotus root is yellow-brown, and the lotus root body is short and thick. Red lotus root is usually used to stew pork ribs lotus root soup or glutinous rice lotus root, which tastes bitter if eaten raw; However, the white lotus root skin is silvery white, smooth in appearance, long and thin in body, crisp and sweet when eaten raw. Therefore, white lotus root is generally used as cold lotus root or stir-fried lotus root.

The efficacy and nutrition of lotus root found on the Internet are as follows:

Lotus root contains a lot of starch, protein, vitamin B, vitamin C, fat, carbohydrates, calcium, phosphorus, iron and other minerals. Its meat is tender, white and round, and its taste is sweet and crisp. It is comparable to pears when eaten raw. Traditional Chinese medicine believes that raw lotus root can cool blood and disperse blood stasis, while cooked lotus root can nourish the heart and kidney, nourish yin and nourish blood, replenish the deficiency of five internal organs, strengthen bones and muscles, enrich blood and nourish blood.