Crispy lotus root(qing cui wu wei ou ding )

Crispy lotus root

Introduction:

"I like this five flavor lotus root dice very much. The five flavors contain spicy, sour, sweet and salty. It's all five flavors. It's really delicious. Let's not give it a try. Fresh lotus root; can clear away heat and trouble, quench thirst and stop vomiting. Lotus root slices mixed with white sugar can clear away heat and relieve summer heat; fresh lotus root juice can clear away heat and generate fluid. It has the effect of cooling blood and stopping bleeding for nosebleed, hematemesis, blood in sputum and postpartum hemorrhage, and can also dissipate congestion. Lotus root has the effect of Tonifying the spleen and nourishing the stomach. It is suitable for patients with weak spleen and stomach, tuberculosis and spleen deficiency. Lotus root node has astringent effect, mainly used for the treatment of various bleeding disorders

Production steps:

Step 1: wash lotus root, peel and dice.

Step 2: put water in the pot and bring to a boil.

Step 3: blanch the lotus root.

Step 4: blanch the diced lotus root directly in cold water.

Step 5: control the water content.

Step 6: saute pepper with oil.

Step 7: add pickled pepper and stir fry out red oil.

Step 8: add diced lotus root and stir fry quickly.

Step 9: add salt and oil.

Step 10: take out the pot and cook with white vinegar.

Materials required:

Lotus root: right amount

Pickled pepper: right amount

Sugar: right amount

White vinegar: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Note: nagging, cool hot dishes, cool after eating taste more beautiful. The crispness of lotus root dice lies in blanching, which can not be ignored.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qing Cui Wu Wei Ou Ding