Dongting lotus root(cai yuan gun gun dong ting hui guo ou )

Dongting lotus root

Introduction:

"I just learned this dish in Beitai kitchen. It tastes strong and suits my taste. I have made some changes in the seasoning. The attractive color and the lotus root shaped like copper money are very suitable for serving on the festival table. I hope everyone can make a lot of money, and a lot of silver can be rolled into our purse, O (∩∩∩∩∩∩∩∩∩∩∩∩∩∩_ ∩) O ha ha ~ "

Production steps:

Step 1: prepare the ingredients you need.

Step 2: peel and slice lotus root, soak it in water, and cut onion, green pepper, garlic seedling and dry pepper into small pieces.

Step 3: boil water in the pot, add lotus root slices after boiling, blanch for 5 seconds.

Step 4: scald the lotus root slices with supercooled water.

Step 5: control the water content of lotus root slices.

Step 6: put lotus root slices on the plate and dip in starch.

Step 7: put proper amount of oil in the pot to heat, and fry lotus root slices.

Step 8: deep fry until the lotus root becomes hard and the surface is yellowish. Remove and control the oil.

Step 9: pour the oil into the pot again, add the scallion slices and stir fry until fragrant.

Step 10: shovel out the scallion slices, put in the dried pepper and Pixian Douban, and stir fry the red oil.

Step 11: add the fried lotus root slices.

Step 12: pour in the delicious food and a teaspoon of water.

Step 13: add sugar.

Step 14: stir fry until all lotus root slices are colored.

Step 15: Sprinkle with garlic and green pepper, stir fry, out of the pot.

Materials required:

Lotus root: 400g

Garlic sprouts: 1

Hot pepper: 1

Dry red pepper: 3

Scallion: 1 Section

Dry starch: 30g

Water: 1 tbsp

Sugar: 2 teaspoons

Delicious: 1 teaspoon

Soy sauce: 1 tsp

Pixian Douban: 1 tbsp

Note: this dish is mainly flavored with soy sauce and Douban sauce. It tastes good without salt. The time of blanching lotus root slices determines the taste of this dish

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Cai Yuan Gun Gun Dong Ting Hui Guo Ou