Sweet and sour lotus root
Ingredients
- Lotus root One section
- red pepper one
- Oyster sauce One tablespoon
- Light soy sauce One tablespoon
- Old vinegar One tablespoon
- White sugar One teaspoon
- Peanut oil One tablespoon
Steps
1. First mix the sweet and sour sauce and a tablespoon of oyster sauce to enhance the freshness and flavor.
2. One tablespoon of light soy sauce for seasoning and freshness.
3. A tablespoon of aged vinegar. Vinegar can add flavor and relieve greasy taste. It is the soul of this dish.
4. One teaspoon of white sugar, which adds a sweet taste to the whole dish.
5. Stir the sauce to combine.
6. Remove the thinnest outer layer of lotus root and cut into thick slices about 1.5cm.
7. Cut into small cubes of 1.5*1.5cm.
8. After the water in the pot boils, add one gram of salt. Adding salt can keep the lotus root white and not black.
9. Blanch the diced lotus root in a pot until it is green.
10. After one minute, the water will boil again.
11. Remove the lotus root dices to control the water.
12. Cut the red pepper into small circles. This small red pepper has an extremely spicy taste. You can add or reduce the amount of pepper according to the variety of pepper you purchased.
13. Heat the pan with cold oil and add a tablespoon of peanut oil.
14. After the oil is hot, stir-fry the red pepper until fragrant.
15. Pour in the prepared sweet and sour sauce and stir-fry quickly.
16. Return the diced lotus root to the pot and stir-fry evenly.
17. Stir-fry for a while, coat with sweet and sour sauce, and serve.
18. Sweet and sour, appetizing, crisp and refreshing. You can taste the sweet and sour juice in the mouth, and then you can taste the sweet and sweet taste of lotus root. It can be used as a snack for watching dramas and clearing the lungs. Moisturizing, very healthy and delicious.
Tips
- I did not add salt to the whole dish. I used oyster sauce and light soy sauce to season the dish. The amount of sugar and vinegar can also be adjusted appropriately according to your own needs. . After blanching the diced lotus root, there is no need to use cold water. This dish is almost boiled and the time is very short.
