hot and sour lotus root(suan la ou ding )

hot and sour lotus root

Introduction:

"Lotus root is a tonic health food, which can be used for both edible and medicinal purposes. Raw food can cool blood and disperse stasis, cooked food can tonify the heart and kidney, tonify the deficiency of five zang organs, strengthen muscles and bones, nourish yin and blood. At the same time, it can promote diuresis and defecation, and help excrete wastes and toxins in the body. "

Production steps:

Step 1: wash lotus root, peel and cut into small cubes. Soak in water with white vinegar for a few minutes, remove and drain. Wash and chop the spicy millet and garlic, and cut the green onion into green onion.

Step 2: heat the oil in the pot, put the minced garlic and millet pepper ring into the pot, stir fry the flavor, and then put the lotus root dice into the pot, spray some water when stir frying.

Step 3: stir fry the diced lotus root until it is broken, add white vinegar and salt and stir fry evenly. Stir in chicken essence before cooking and sprinkle with chopped green onion.

Materials required:

Lotus root: 1 Section

Spicy millet: moderate

Garlic: right amount

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

White vinegar: right amount

Precautions: 1. Soak lotus root in white vinegar water after cutting, which can prevent lotus root from blackening. 2. When frying diced lotus root, add some water while frying to make the lotus root more tender. 3. The lotus root has 9 small holes in the middle, with white, thick and fragrant skin. The smaller the "Parrot Head" on the top of the lotus root, the better. 4. If you stir fry lotus root, you should buy one with long middle section; if you cook soup, you should choose one with small middle section.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Ou Ding