Hot and sour shredded lotus root(suan la ou si )

Hot and sour shredded lotus root

Introduction:

"May 7. Still sunny, still a beautiful spring morning. Still on vacation. Saute a hot and sour lotus root, crisp crisp, hot and sour, slightly pickled pepper flavor, but not so strong, acid and spicy are just right. O(∩_ ∩)O”

Production steps:

Step 1: peel and slice lotus root.

Step 2: soak the cut lotus root in water with white vinegar. (soaking in water can remove the starch from lotus root and prevent it from oxidizing and blackening. It is said that white vinegar can also keep lotus root white.) The lotus root silk in my photo has been changed once. It's quite clear.

Step 3: change scallion, ginger and garlic to knife, and cut millet and pepper into circles.

Step 4: heat the oil in a hot pan, and heat the oil into a frying pan.

Step 5: add shredded lotus root and stir fry.

Step 6: add salt and half a spoonful of white vinegar along the edge of the pan. Turn off the heat, transfer the chicken essence and start the pot.

Materials required:

Lotus root: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Millet pepper: right amount

White vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: PS: 1, like potato, lotus root soaked in water can wash away starch, taste will be crisp, but also can prevent oxidation and blackening of lotus root. The water can be changed once in the meantime. 2. It is said that adding some white vinegar into the soaking water can also prevent the oxidation and blackening of lotus root. Once again, I'm going to work on the 13th. Embarrassing - no matter what, playing games. O(∩_ ∩)O

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Ou Si