Spicy diced lotus root(xiang la ou ding )

Spicy diced lotus root

Introduction:

"When it comes to lotus root, most people in Hubei are very familiar with it, especially when they see the paragraph about lotus root picking in China on the tip of the tongue. It's very touching and especially cherishes its hard won. Lotus root is rich in iron, low in calories, rich in vitamins and dietary fiber. It has the effects of inhibiting urine sugar, generating fluid to quench thirst, stopping bleeding and removing blood stasis, tonifying spleen and appetizing. It is mainly produced in the Yangtze River Basin and southern provinces, generally in autumn, winter and early spring can be dug, so every autumn when the lotus root market, this is also a very suitable season to eat lotus root, stir fry, stew, simmer soup.. All kinds of methods are very delicious. Today I'd like to share with you a special flavor of "hot and sour lotus root". With its spicy taste, bright color and oily color, you can feel the crisp taste of lotus root and the strong stimulation brought by pepper at the same time. If you chew it carefully, you can taste the sweetness of lotus root hidden in the seasoning. It's absolutely delicious to eat with it It's all gone. Those who love spicy food must try it. "

Production steps:

Step 1: prepare raw materials;

Step 2: add proper amount of cooking wine, salt, starch, soy sauce and a small amount of oil into the fillet;

Step 3: stir and marinate for 5 minutes;

Step 4: heat the pan, add a little oil, add the salted diced meat and stir fry;

Step 5: stir fry diced meat to change color, then add diced lotus root to stir fry together;

Step 6: add proper amount of cooking wine and soy sauce;

Step 7: cover and simmer for two or three minutes;

Step 8: add green and red peppers and continue to stir fry;

Step 9: add salt and pepper to taste and stir well;

Step 10: Sheng into the plate, placed on the surface of the onion silk.

Materials required:

Lotus root: 2 knots

Loin: 100g

Green and red peppers: 2 for each

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Pepper: right amount

Shallot: moderate

Oil: right amount

Salt: right amount

Note: 1. Dice the tenderloin meat first, add salt and other seasonings to make it taste better, and add some oil to stir fry the meat when marinating; 2. Soak the lotus root in white vinegar to prevent its discoloration if it is not stir fried immediately after it is cut into small cubes; 3. Stir fry the Diced Pork first, then add the diced lotus root to stir fry, and then add soy sauce and cooking wine to stew for two or three minutes; 4. Stew the green and red pepper until the diced lotus root is cooked Add green pepper, stir fry a few times, and then add salt to taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Xiang La Ou Ding