Stir fried shredded lotus root(qing chao ou si )

Stir fried shredded lotus root

Introduction:

"After the beginning of autumn, fresh lotus root has become one of the necessary dishes for people's family banquets. Lotus root is called lotus root, which is divided into three kinds: red lotus root, white lotus root and Mahua lotus root. The red lotus root is long and thin, with brown yellow skin, rough skin, more powder, less water, not crisp and tender, so it is suitable for soup making; the white lotus root is fat, tender and smooth, silver white, crisp and juicy, rich in sweetness, so it is suitable for stir frying, cold mixing or raw eating; the Mahua lotus root is pink, rough outside, and contains more starch, so it is suitable for soup making. "

Production steps:

Step 1: food preparation

Step 2: peel and shred lotus root, soak in water, wash green pepper and shred, slice garlic

Step 3: heat the oil in the pan, add garlic slices and saute until fragrant

Step 4: add green pepper and stir fry

Step 5: drain the lotus root and stir fry

Step 6: stir fry with salt and soy sauce

Materials required:

Lotus root: 1 Section

Green pepper: 1

Garlic: 2 cloves

Vegetable oil: right amount

Salt: right amount

Soy sauce: moderate

Note: lotus root silk soaked in water, one is to remove starch, the other is to maintain the color of lotus root white

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qing Chao Ou Si