Sliced lotus root with scallion oil(cong you ou pian )

Sliced lotus root with scallion oil

Introduction:

"Lotus root only after cold experience will fade, astringent Gen become clear, sweet and crisp. Very like to use lotus root cooking, so continuous up, lotus root silk, lotus root pieces, lotus root block, stew and so on. In addition to its unique taste, lotus root is rich in nutrition and easy to cook. In addition, its economical price is also the reason why I like it. I like to make simple dishes more complicated, which seems to be more professional. For example, it's a little cumbersome to make onion and lotus root slices. It may be a bit abrupt to put the rice in the cold dish, but the final effect proves that putting the rice in the cold dish has not become a "icing on the cake."

Production steps:

Step 1: wash lotus root, peel and slice.

Step 2: put the cut lotus root slices into the boiling water pot and blanch quickly.

Step 3: rinse the lotus root slices with clear water and cool them.

Step 4: soak lotus root slices in water.

Step 5: shredded ginger, chopped rice.

The sixth step: remove the lotus root and control the water and then add the vinegar.

Step 7: sprinkle a little salt and mix well.

Step 8: pour vegetable oil into the frying pan, heat the oil and stir fry the dried rice until fragrant.

Step 9: stir fry scallion and shredded ginger until fragrant, and leave the fire.

Step 10: pour the fried onion oil on the lotus root slices and mix well.

Materials required:

Lotus root: right amount

Shallot: moderate

Haimi: right amount

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

White vinegar: right amount

Note: 1, lotus root contains more starch, stir fry or cold, then slice with water is recommended to wash soak, so cooked lotus root to crisp many.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Cong You Ou Pian