Lotus root slices with vinegar(cu liu ou pian )

Lotus root slices with vinegar

Introduction:

"I like to eat crispy lotus root. It tastes better to stir fry it with vinegar. I especially like the thin cut lotus root. Now the lotus root sold in the market is very white. It's best to make this vinegar lotus root slice. Ha ha ~"

Production steps:

Step 1: cut the lean meat well, chop the garlic and rice, and cut the scallion into sections.

Step 2: cut lotus root into thin slices and rinse them twice in clear water.

Step 3: saute garlic rice with hot oil, put lean meat into the pot and stir fry until the meat turns white, add a little soy sauce, and set aside the fried meat.

Step 4: pour the lotus root slices into the pot and stir fry.

Step 5: add a spoonful of salt and half a spoonful of sugar.

Step 6: pour the fried meat back into the pot.

Step 7: put the red pepper into the pot.

Step 8: add more vinegar.

Step 9: add scallion and mix well.

Materials required:

Lotus root: 300g

Lean meat: 100g

Scallion: 1

Garlic rice: 2

Soy sauce: 5ml

Salt: 1 teaspoon

Sugar: 0.5 TSP

Red pepper: 20g

Vinegar: 15ml

Note: lotus root should be cut as thin as possible, and washed two or three times in clear water, starch washed out, fried taste will be crisp, I like to eat more sour, add a lot of vinegar.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cu Liu Ou Pian