Sauerkraut and lotus seed(rou mo xue cai lian zi )

Sauerkraut and lotus seed

Introduction:

"Mustard, also known as potherb mustard, is rich in mustard oil and has a special spicy flavor. After hydrolysis of its protein, it can produce a large number of amino acids. Pickled and processed sauerkraut has bright yellow color, rich aroma and crisp taste

Production steps:

Step 1: bring the water to a boil, put in the dried lotus seeds, cook for 10 minutes and remove

Step 2: mix the minced pork with salt and starch; chop the ginger and set aside

Step 3: carefully remove the red skin from the cooked lotus seeds (the red skin lotus seeds I used)

Step 4: heat up the oil in the pan, add ginger and saute until fragrant, add minced meat and remove

Step 5: pour the remaining oil into the skillet and stir well

Step 6: add the lotus seeds, add pepper, stir well (sauerkraut is very salty, no need to add salt)

Step 7: pour in cooked shredded meat and stir fry evenly

Step 8: add 1 teaspoon chopped pepper and stir well

Materials required:

Sauerkraut: 150g

Lotus seed: Several

Minced meat: 100g

Jiang: one piece

Oil: 2 teaspoons

Pepper: a little

Salt: a little

Starch: a little

Note: dry lotus seeds can be directly put into boiling water without blistering, and boiled for more than ten minutes.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Mo Xue Cai Lian Zi