There are many ways to eat lotus roots, such as raw, fried, stewed, soup, sugar lotus roots, snacks and so on. Today, Xiaobian teaches you to make a dry pot dish with lotus root as the main ingredient-dry pot lotus root slices.
The ingredients to be prepared are: 2 knots of lotus root, 200g of pork belly, ginger 1 piece, green onion 1 root, 3 pieces of garlic, green pepper 1 piece, red pepper 1 piece, pepper, star anise, fragrant leaves and other kitchen seasonings.
The first step is to clean the ingredients and change the knife. First, peel the lotus root and slice it. Here, I will share some tips for you to make the lotus root slices you cooked crystal clear and no longer turn black. Soak the cut lotus root slices in clear water or light salt water to isolate them from the air, so as to prevent the lotus root slices from turning black. In addition, another reason for the blackening of lotus root slices is that dark tannins are generated by contact with metals, so remember not to use iron pots when making lotus roots, and it is better to use casserole. Then, the green pepper is seeded and sliced, the ginger is peeled and shredded, the green onion is cut into sections, and the garlic is smashed. Finally, the pork belly is washed and sliced for later use.
Step 2, pour a proper amount of water into the pot and bring the water to a boil with a big fire. When the water boils, add the lotus root slices and blanch for 2-3 minutes. When the lotus root slices are blanched to 8 degrees, remove them with a colander and control the water for later use.
Step 3, cook the pot with high fire, pour a small amount of cooking oil after the pot is hot. When the oil temperature is hot and the oil surface smokes slightly, add the chopped pork belly and stir-fry it until the pork belly is golden and oily, and move it aside with a spatula.
Step 4, then turn the heat down, add the fragrant leaves, star anise and pepper, stir-fry the fragrance, and then copy out the spices.
Step 5, after the spices are copied out, add onion, ginger and garlic, stir-fry with low fire to get the fragrance, then add 1 spoon of bean paste and stir-fry evenly with other ingredients in the pot.
Step 6, stir-fry evenly, add proper amount of raw extract flavor and old extract color, finally add lotus root slices, green pepper and appropriate amount of edible salt, stir-fry quickly to make seasoning and ingredients evenly distributed, and then serve on a plate.
Lotus root contains starch, protein, asparagine, vitamin C and oxidase, and its sugar content is also high. Eating fresh lotus root raw can clear away heat and relieve annoyance, quench thirst and stop vomiting. If the fresh lotus root is squeezed to get juice, its efficacy is better. The cooked lotus root is sweet and warm, which can strengthen the spleen and stimulate appetite, benefit the blood and nourish the heart. Therefore, it mainly tonifies the five internal organs and has the effects of digestion, thirst quenching and body fluid production. It is more suitable for people of all ages, women and children, frail, high blood pressure, loss of appetite, iron deficiency anemia and malnutrition.