Lotus roots are very white, but many people find that they are always prone to blackening when frying lotus roots. This is because everyone has not mastered the correct method and used all the skills correctly in advance. Lotus roots are white and crisp, and they taste better. Fried lotus roots can be fried with pork, which can be matched according to personal preferences. What I want to share with you this time is a method of stir-frying lotus root slices.

Spare ingredients: 1 lotus root, 1 sweet red pepper, a little salt, 3 cloves of garlic, 1 spoon of white vinegar and a little chicken essence;

production process: step one, for lotus root section, choose nine-hole lotus root, which is more suitable for cooking. Peel the lotus root and clean it. If it is mud lotus, remember to wash the holes to avoid dirt.

Step 2, after the lotus root is cleaned, cut it into slightly thinner slices, and at the same time prepare a bowl of cold water, add a spoonful of white vinegar, soak it in the cut lotus root slices for 1 minutes, and prepare ingredients in the process;

Step 3, after cleaning the sweet red pepper, remove the roots, cut the red pepper, remove the pepper seeds, cut the red pepper into small pieces, peel the garlic, cut it into pieces, prepare all the ingredients, and then start cooking, and add oil to the wok;

step 4, after heating on fire, add red pepper and garlic cloves, stir-fry with low fire for fragrance, and when the fragrance is emitted, put the lotus root slices soaked in water directly into the pot, turn to high fire and stir-fry quickly for 1 minute;

Step 5, cook a spoonful of white vinegar along the side of the pot, stir-fry it evenly, add a spoonful of salt to taste, stir-fry it until it tastes good, then pour in a spoonful of water, stir-fry it quickly, and add a little chicken essence before taking out the pot, and the dish will be fried and taken out of the pot.

I sum up: lotus root has nine holes and seven holes. The lotus root with seven holes contains a lot of starch, which is more suitable for stewing, while the lotus root with nine holes is crisp and juicy, which is completely acceptable for eating raw. Therefore, many people say that the lotus root fried by themselves is not delicious. A large part of the reason is that the lotus root is not selected correctly. First of all, it is necessary to choose the lotus root correctly. Secondly, it is also necessary to use skills and methods when cooking. Delicious and more satisfying, stir-fried lotus root does not need too much seasoning, simple collocation can highlight the flavor of the ingredients themselves, and you can learn how to do it if you like to eat fried lotus root.

1. Stir-fried lotus root directly into the pot? No wonder it is easy to blacken and stick to the pot. The chef taught me one trick. After slicing the lotus root, soak it in cold water with white vinegar in advance, so that the lotus root can be isolated from oxygen, and it will remain white and will not blacken. Adding white vinegar is to make the lotus root more crisp, so it is also essential.

2. Try to cut the lotus root as thin as possible. It can save time to fry it in a pot. When it is fried in a short time, the lotus root is more crisp and delicious. White vinegar is also added in the frying process to keep the crisp taste, so it is indispensable to put it. The lotus root with a slight sour taste is better.

3. Sweet red pepper is chosen to take care of children's appetite. If it is for adults, you can choose spicy pepper, which is more fragrant, and garlic cloves are indispensable, which can enhance the overall fragrance. This dish does not need to add too much seasoning, and you don't need to put chicken essence.

If you think stir-fried lotus root is not bad, you are welcome to collect it and learn it, or share it with more people in need!