Hot and sour lotus root belt(suan la ou dai )

Hot and sour lotus root belt

Introduction:

"Most people probably haven't seen this dish today. This is one of the most characteristic dishes in Honghu, a land of fish and rice. Lotus root belt, also known as chicken head tube, is in fact not yet formed lotus root, that is, the most tender lotus root. Lotus root belt is the root of lotus root, and also the pioneer of lotus root family. The top bud of lotus root is called "Lotus cover", which is covered by scales. After germination, it draws out the white, tender and slender underground stem, which is called "lotus root belt". In fact, it is not yet formed lotus root, which is also the most tender lotus root. The lotus root belt is segmented, and adventitious roots surround the nodes. Leaves and flowers on the node. Lotus root belt grows very fast, but in ten days, it grows like chopsticks and fingers. Lotus root is white, fat, tender and fresh. If it is allowed to grow freely, it will grow into a plump lotus root. If it is dug out and tasted in its prime, it will be the most delicious food. "

Production steps:

Materials required:

Lotus root belt: 500g

Garlic: right amount

Shallot: moderate

Dry pepper: right amount

Salt: two teaspoons

Chicken essence: appropriate amount

Pepper: right amount

Sugar: half a teaspoon

Vinegar: half pot

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Ou Dai