Nine-hole lotus root section red pepper Three
Garlic cloves Two valves Oyster sauce Two tablespoons
White sugar One-half teaspoon Oil One tablespoon
Sesame oil Half tablespoon White vinegar (blanched in water) One tablespoon
Salt (boiled in water) 三gram
How to make diced lotus root in oyster sauce Illustration of how to make diced lotus root with oyster sauce and moisturize in autumn 1

Step 1

nine holesPeel the lotus root and rinse well. Illustration of how to make diced lotus root with oyster sauce and moisturize in autumn 2

Step 2

Peel the lotus root, wash and cut into even dices. Illustration of how to make diced lotus root in oyster sauce and moisturize in autumn 3

Step 3

The secret to keeping the diced lotus root from turning black is to add a tablespoon of white rice vinegar when blanching the diced lotus root. The blanched lotus root dices will be white, tender and crispy in texture. Illustration of how to make diced lotus root with oyster sauce for moisturizing and hydrating in autumn 4

Step 4

Blanch the diced lotus root in the pot for 40 seconds. After putting the diced lotus root into the pot, count forty times silently in your mind. When the diced lotus root becomes translucent, take it out. Illustration of how to make diced lotus root in oyster sauce and moisturize in autumn

Step 5

Immediately put it in cold boiled water to cool down. This is also a step to make the lotus root dices crispier. Illustration of how to make diced lotus root in oyster sauce and moisturize in autumn 6

Step 6

Prepare the red pepper rings, smash the garlic cloves with a knife, and cut a few more times.Illustration of how to make diced lotus root with oyster sauce and moisturize in autumn 7

Step 7

After the oil is hot, add red pepper rings and chopped garlic and stir-fry until fragrant. Add oyster sauce and stir-fry for ten times. Illustration of how to make diced lotus root with oyster sauce and moisturize in autumn 8

Step 8

Add sugar and stir-fry until melted. Illustration of how to make diced lotus root with oyster sauce and moisturize in autumn 9

Step 9

Drain the water from the diced lotus root, add it to the pot and stir-fry for a while, turn off the heat and continue to stir-fry until the flavor is absorbed. Illustration of how to make diced lotus root in oyster sauce and moisturize in autumn 10

Step 10

Finally, add the sesame oil, stir-fry evenly and serve. A crisp, tender, refreshing, nutritious and appetizing side dish is ready. Illustration of how to make diced lotus root with oyster sauce and moisturize in autumn 11

Step 11

Finished product picture Illustration of how to make diced lotus root with oyster sauce and moisturize in autumn 12

Step 12

Finished product picture Illustration of how to make diced lotus root in oyster sauce and moisturize in autumn 13

Step 13

Finished product picture Cooking tips for diced lotus root in oyster sauce

When choosing lotus roots, remember to choose complete lotus root joints as much as possible to avoid muddy water inside from turning black and affecting appetite. Cut the diced lotus root into three cuts first, and then cut it into vertical strips. This will make it easier to cut into shapes and not easy to break. You can put it in the refrigerator in advance for better results when you use it.