Hot, sour, crisp and appetizing fried lotus white(suan la xiang cui kai wei de qiang lian bai )

Hot, sour, crisp and appetizing fried lotus white

Introduction:

Production steps:

Step 1: prepare seasoning, tear lotus white into small pieces by hand, do not thick stem

Step 2: the most important step is to sprinkle 2 spoonfuls of salt on the lotus white, then grab it, marinate it for half an hour, rinse it with water several times and drain it.

Step 3: hot pot cold oil, 90% oil temperature, under the pepper and dry pepper, immediately under the lotus white stir fry, add vinegar, vinegar a little bit along the edge of the pot, do not pour on the lotus white, so that the sour taste is not so strong, and then add raw pumping amount, a spoonful of sugar, you can not add salt, put more salt when salting

Step 4: stir fry a few more times to get out of the pot

Materials required:

Lotus white: one

Garlic: a slice

Vinegar: 2 teaspoons

Salt: 2 teaspoons

Raw soy sauce: a spoonful

Chinese prickly ash: how many

Dried chili: how many

Sugar: a spoonful

Note: use salt to force out the water of lotus white, which is easier to taste, and especially crisp. Sugar makes the dish more fresh and sweet. In short, it's a vegetarian dish for dinner. My husband and I like it best. It's also a must order for Xinjiang people to go to Xinjiang restaurants

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan La Xiang Cui Kai Wei De Qiang Lian Bai