Spicy Lotus Root
Materials: lotus root, garlic, white onion
Seasoning: white vinegar, sugar, salt, pepper, soy sauce, soy sauce, old mother, water starch
Detailed Practice
1. The first thing you need to do is to put the diced lotus root in lightly salted water and soak it, which will prevent the lotus root from turning black. The lotus root, try not to choose the inside into the mud, or it will be very difficult to clean
2. The prepared garlic and green onion white chopped spare, and then to adjust the sauce, take a bowl, put half a spoon of sugar, 2 tablespoons of white vinegar, a little salt, the right amount of pepper, a spoonful of soy sauce, a little bit of old soy sauce, and finally poured into a small half a bowl of warm water, it is well blended and ready to use.
3. Boil water in the pot, pour 2 tablespoons of white vinegar, white vinegar can prevent the lotus root black, and then ready to pour the lotus root diced blanching, probably blanching a minute or so. Blanched lotus root fished out and drained water standby.
4. pot of oil, put the minced garlic, minced onion into the fried incense, the aroma out, put a spoonful of Lao Gan Ma, bean paste or chili oil can be, fried out of the red oil, the lotus root diced pour in, stir fry evenly over high heat, and then pour into the sauce, stir fry for about 30 seconds, lotus root diced don't fry a big long time. After the time is up, pour in the appropriate amount of water starch to thicken the gravy.
5. Lotus root soup becomes thick after you can turn off the fire out of the pot, the good lotus root can be eaten on the plate. This is a crisp and delicious and rice home cooking is done, like can try this hot and sour lotus root diced.