Sliced lotus root with Scallion(cong xiang lian ou pian )

Sliced lotus root with Scallion

Introduction:

"Lotus root has the functions of clearing heat, generating fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and stopping diarrhea. My family likes lotus root most, and the simplest one is stir fried lotus root with scallion. Five spices are added to it. It's light, crisp and delicious

Production steps:

Step 1: peel and wash lotus root, cut into thin slices.

Step 2: clean scallion and cut into small pieces. Peel and wash garlic, flatten and chop.

Step 3: soak lotus root slices in water and wash off starch to prevent black when frying.

Step 4: heat the oil in the pan, saute the garlic, pour in lotus root slices and stir fry. When the pan is hot, add appropriate amount of water and stir fry.

Step 5: add some salt and five spice powder.

Step 6: add appropriate amount of scallion, lard and soy sauce before boiling. A little bit of minced meat is the last drop.

Materials required:

Lotus root: 400g

Five spice powder: appropriate amount

Garlic: right amount

Scallion: right amount

Salt: right amount

Lard: right amount

Soy sauce: moderate

Note: 1, fried lotus root I use iron pot, sometimes a little black, of course, also depends on what lotus root, this lotus root will not, and taste good, afraid of black friends can use other pot fried, fried with iron pot will become black. 2. Adding proper amount of soy sauce and lard before cooking will make lotus root more delicious and fragrant. 3. The starch must be washed off the cut lotus root slices so that they will not turn black when fried.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: onion

Chinese PinYin : Cong Xiang Lian Ou Pian