Sweet and sour spicy lotus root slices(suan tian ma la ou pian )

Sweet and sour spicy lotus root slices

Introduction:

"Lotus root in the Xianfeng Period of the Qing Dynasty, lotus root was appointed as imperial food tribute. Because it is homonymous with the "couple", it is folk custom to use lotus root to wish a happy marriage, but also because it comes out of the mud and does not dye. It is the same as lotus as a symbol of clean and noble personality. After the beginning of autumn, fresh lotus root has become one of the necessary home dishes on the table. This season is the time when lotus root is on the market in large quantities. Children's shoes with good taste should seize the opportunity to eat more lotus root, because lotus root has high medicinal value. It has the functions of clearing heat and cooling blood, relieving constipation, invigorating spleen and appetizing stomach, benefiting blood and muscle, stopping bleeding and removing blood stasis. This sour, sweet, spicy fried lotus root slice is very appetizing whether it is eaten cold or hot, which is our summer table Add an appetizer. "

Production steps:

Step 1: peel and wash the lotus root, cut it into 3 mm thick slices, soak it in clean water after cutting, and then add a few drops of white vinegar in water to prevent oxidation and blackening of lotus root.

Step 2: pour water into the pot, bring to a boil, blanch lotus root slices for 30 seconds, then take them out and soak them in water.

Step 3: ginger peeled and sliced, garlic peeled and patted, scallion cut section standby.

Step 4: the seasoning of the pan, Chinese prickly ash, star anise, dry red pepper.

Step 5: make a bowl of seasoning juice, rice vinegar, soy sauce, sugar, salt and water, and mix them in proportion.

Step 6: heat the oil in the frying pan over high heat. When the oil is 50% hot, add ginger, garlic and scallion, and stir fry until fragrant.

Step 7: then add pepper, dried pepper and star anise, continue to fry until the flavor of spices float out, about half a minute.

Step 8: take out lotus root slices, drain water, pour into the pot, stir fry a few times.

Step 9: pour in the seasoning.

Step 10: stir fry for 2 minutes until the soup becomes thick and can be wrapped in lotus root slices. Put some monosodium glutamate before the pot, the taste is better.

Materials required:

Lotus root: 2 knots

Scallion: 1 / 4 root

Ginger: 1 small piece

Garlic: 5 petals

Pepper: 1 handful

Dry red pepper: 8

Star anise: 1

Rice vinegar: 3 teaspoons

Soy sauce: 2 teaspoons

Sugar: 30g

Salt: 3G

Water: 45ml

MSG: 1g

Note: 1, sweet and sour spicy lotus root slices, hot to eat cold can. 2. When you buy a lotus root, you don't have holes on both sides. Otherwise, cleaning is relatively troublesome. 3. Don't use an iron knife when peeling or slicing lotus root. Lotus root turns black easily when it comes to iron. 4. After cutting lotus root slices, soak them in water and drop a few drops of vinegar to avoid oxidation and blackening. 5. To make this dish, the lotus root slices can be blanched in advance, which makes it easier to cook and taste better. 6. Lotus root contains starch, so you don't need to thicken it when you make this dish.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Suan Tian Ma La Ou Pian