Crispy lotus root with Caragana(ning xiang cui lian ou )

Crispy lotus root with Caragana

Introduction:

"A section of lotus root, only a little soup, the rest of the stir fry. It's very refreshing to look at

Production steps:

Step 1: peel the lotus root and cut it into thin slices. Soak it in water. Cut the green pepper into small pieces.

Step 2: take a small bowl and add a spoonful of lemon juice.

Step 3: add two spoonfuls of sugar.

Step 4: add a little salt.

Step 5: add chicken essence and stir well.

Step 6: stir fry shallot and ginger powder with oil.

Step 7: add lotus root and stir fry.

Step 8: pour in the mixture.

Step 9: stir fry with a little water for 3 minutes,

Step 10: pour green and red pepper into the mixture and stir well.

Step 11: add a little water starch and stir fry evenly.

Materials required:

Lotus root: half

Green pepper: half

Red pepper: half

Lemon juice: right amount

Water: moderate

Starch: right amount

Onion and ginger: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1. When soaking lotus root, add a few drops of white vinegar into water to prevent the lotus root from turning black, and also increase the crisp taste of lotus root. 2. Seasoning juice can adjust its own taste. If there is no lemon juice, white vinegar can be used instead.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Fruity

Chinese PinYin : Ning Xiang Cui Lian Ou