Sesame sweet and sour lotus root
| sugar 1 teaspoon | Luhua natural fresh soy sauce (light soy sauce) 1 spatula |
| balsamic vinegar Half spatula | Zanthoxylum bungeanum 1G |
| Fresh lotus root 1 section (about 250G) | Garlic meat 5 |
| Scallions 1 small handful | Chili 1 |
| Salad oil 1 spatula |
Step 1
Remove the nodules at both ends of fresh lotus root, peel, wash and cut into thin slices.
Step 2
Peel and slice the garlic, mince the shallots, and cut the peppers into sections.
Step 3
After the pan is hot, pour in the salad oil. Once the oil is hot, turn to medium heat.
Step 4
Add the garlic and stir-fry until fragrant.
Step 5
Stir-fry until the garlic begins to turn golden, add the lotus root slices and Sichuan peppercorns, and stir-fry until fragrant.
Step 6
When the color of the lotus root turns to lotus color, add balsamic vinegar and soy sauce. Stir fry evenly.
Step 7
Add sugar and stir-fry evenly.
Step 8
Finally add the chili and minced green onions, stir-fry for 2 minutes and serve. Cooking tips for sesame sweet and sour lotus root1: When starting the oil pan, use high heat, and use medium heat throughout the rest.
2: It is best to cut the lotus root slices into uniform thickness, so that they will be delicious when fried.
3: The amount of Sichuan peppercorns, 250G lotus root, 2G is most suitable. Any more and I'm afraid it won't taste good. There is almost no numbing smell when using 1G, and the fragrance is just right~so I recommend using 2G~
4: I don’t want it to be too spicy, so I add the chili pepper at the end, and the red color also plays a decorative role. If you don’t like spicy chili, leave it out.
