Sweet and sour fresh lotus root as an appetizer for rice
Ingredients
- Lotus root 2 sections
- Carrot 1 root
- Garlic 3 cloves
- Ginger 2 slices
- Soy sauce 2 spoons
- White sugar 3 spoons
- White vinegar 4 spoons
- Ketchup 3 spoons
- Starch 2 spoons
Steps
1. Prepare materials;
2. Peel the lotus root and cut it into pieces; if you are afraid of oxidation and blackening, you can soak it in light salt water;
3. Peel the carrots and cut into small pieces;
4. Put lotus roots and carrots in a pot and add water to boil. After 5 minutes, remove and drain the water;
5. Pour tomato paste and white sugar into the bowl;
6. Pour in 4 tablespoons of white vinegar;
7. Pour in 2 tablespoons of soy sauce;
8. Stir evenly into sweet and sour sauce.
9. Put an appropriate amount of oil in the pot, heat it up and sauté the minced ginger and garlic until fragrant, then add the carrot pieces and lotus root pieces and stir-fry;
10. Pour in the prepared sweet and sour sauce, stir-fry until evenly colored, then turn to medium-low heat to allow the carrots and lotus roots to absorb the sweet and sour sauce;
11. Use 2 tablespoons of starch and half a bowl of water to make starch water, pour it into the pot and stir-fry to reduce the juice;
12. Sprinkle with chopped green onion before turning off the heat.
13.
Tips
- If you like spicy food, you can add millet pepper when frying.
