Hot and sour crispy lotus root(suan la cui ou )

Hot and sour crispy lotus root

Introduction:

"We've eaten up all the delicacies these days. Are you bored! Today, I would like to recommend a very simple and refreshing vegetable [sour, hot and crispy lotus root], which can make you feel tired! Stop talking nonsense and serve directly! "

Production steps:

Step 1: peel the lotus root and cut it into strips.

Step 2: cut the green pepper into shreds.

Step 3: cut ginger into shreds.

Step 4: dry pepper in two stages.

Step 5: marinate the lotus root strips with a small spoon of salt for a while.

Step 6: squeeze dry and put it on the plate. Put shredded ginger, shredded green pepper and chopped pepper on it.

Step 7: put a large spoonful of peanut oil in the pot, put the dried pepper into the pot and stir fry until it turns yellow.

Step 8: pour the boiled chili oil on the chopped pepper above the lotus root.

Step 9: put one tablespoon sugar in the pot, then pour two tablespoons of white vinegar, and heat the sugar over low heat until it dissolves.

Step 10: pour the sweet and sour juice on the lotus root and refrigerate it for half an hour. It will be better if the time is longer.

Materials required:

Lotus root: a section

Green pepper: two

Ginger slices: two

Chopped peppers: 1 tablespoon

Dried chili: Six

Salt: one tablespoon

Sugar: one teaspoon

White vinegar: 2 tablespoons

Peanut oil: 1 tablespoon

Note: 1, because the lotus root has astringent taste, need to squeeze out the original juice after pickling. 2. When making the sauce and vinegar, it should not be heated too much, otherwise the sour flavor will volatilize. 3. If time permits, put sugar and vinegar directly into lotus root strips and let them dissolve.

Production difficulty: simple

Technology: fried

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Cui Ou