Hot and sour lotus root belt(suan la ou dai )

Hot and sour lotus root belt

Introduction:

"Lotus root belt, I don't know what some children's shoes are? Thanks to our unique conditions in Hubei, we know that Hubei is an important origin of lotus root after seeing "China on the tip of the tongue". The lotus root belt we introduced is not yet formed, but also the most tender lotus root. It is the rhizome of lotus. After the terminal bud of lotus root germinates, it draws out the white, tender and slender underground stem, which is called "lotus root belt". It is as long as chopsticks, as thin as fingers, white, fat, thick, tender and fresh. Lotus root growth process is very fast, fresh and white "Youth" cycle is very short, so the season is very strong, the price has been high, eating it is more expensive than eating meat yo. However, because lotus root belt tastes moist, crisp and fragrant, it is a delicacy that Hubei people don't want to miss in early summer. There are many ways to make lotus root strips, such as stir frying, spicy stir frying, cold stir frying and vinegar choking. However, in Hubei, the most popular one is sour and hot lotus root strips. Add a little red pepper and more vinegar. The crisp and delicious lotus root belt absorbs the hot and sour taste. It's more appetizing and refreshing. It's especially suitable for eating when the appetite is poor in summer. Fried out of the "hot and sour lotus root belt", color white as jade, fragrance rich, crisp and tender spicy cool, the taste, how to describe it is not too much

Production steps:

Materials required:

Lotus root belt: 400g

Red pepper: right amount

Garlic: right amount

Shallot: moderate

White vinegar: right amount

Sugar: right amount

Oil salt: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Ou Dai