Stir fried diced lotus root with spicy sauce(la chao shi jin ou ding )

Stir fried diced lotus root with spicy sauce

Introduction:

Production steps:

Step 1: remove the pedicels and seeds of green and red peppers, wash and cut them into cubes. Dice the ham. Dice dried tofu. Peel lotus root, wash and dice.

Step 2: heat the frying pan and pour in the oil. When the oil is 70% hot, pour in the diced tofu and stir fry over high heat for 1 minute until the surface of the diced tofu turns yellowish. Pour in diced lotus root and stir fry for 2 minutes.

Step 3: stir in Laoganma chili sauce, soy sauce and salt, pour in diced ham, diced green and red pepper, and then stir fry for 1 minute.

Materials required:

Lotus root: 1 Section

Ham: 100g

Green pepper: 1

Dried tofu: 4 pieces

Laoganma chili sauce: 2 tbsp

Soy sauce: 1 tbsp

Salt: 1 / 2 teaspoon

Red pepper: 1

Note: This is a Kwai Chi dish, and it's a meal. All the ingredients in the dish can be combined with the existing food around you, but Laoganma chili sauce can't be less, which is a guarantee of taste. Because lotus root is very sweet, I don't suggest you use pepper, chicken essence, MSG and other seasonings in this dish. The diced lotus root should be cut at the end, which can reduce the contact time between diced lotus root and air, so as not to turn black. If you cut the diced lotus root well, it will take a long time to fry. Soak the diced lotus root in water to avoid oxidation and blackening. To eat this dish, it is suggested that you use a smaller bowl than usual when serving.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : La Chao Shi Jin Ou Ding