Stir fried shredded lotus root(qing chao ou si )

Stir fried shredded lotus root

Introduction:

"Lotus root can be eaten raw or cooked, and its medicinal value is quite high. Its roots, leaves, flower whiskers, fruits are all valuable, and can be used as medicine. The crude fiber of lotus root makes people feel full easily. At the same time, the fat content of lotus root is less, not easy to make people fat, is a very good diet. To choose lotus root, first of all, you should choose the one with thin ends, round body in the middle, and thick sound when knocking. Second, you should look at the color, and choose the one with light tan, thorns, and no scars. Finally, you should choose the one with less mud, because it is difficult to clean when there is mud, which takes a lot of time to handle. And the whole hole is blackened, which means it's not fresh. Don't buy it. "

Production steps:

Step 1: prepare the required materials.

Step 2: peel and wash lotus root, cut into shreds, soak in a little vinegar for 10 minutes. (change water twice on the way)

Step 3: soak lotus root and drain water.

Step 4: remove the seeds of green pepper and cut into shreds, then cut ginger into foam.

Step 5: heat the oil in the pot, add ginger foam and stir fry until fragrant.

Step 6: add shredded pepper and stir fry until fragrant.

Step 7: pour in the shredded lotus root and stir fry quickly.

Step 8: add a little vinegar and stir fry.

Step 9: add salt and sugar to taste, then out of the pot.

Step 10: finished product

Materials required:

Lotus root: 1 Section

Green pepper: 1

Ginger: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Note: the lotus root soaked in vinegar will not turn black again, it will make the lotus root more white and tender. Fried lotus root must use fire, quick stir fry, lotus root is easy to mature, do not need to fry too long. Add vinegar as early as possible when frying lotus root, because vinegar will make lotus root not change color and make lotus root more tender, white and crisp. Finally, sauce does not need soy sauce, and soy sauce will make the lotus root black. High blood pressure, loss of appetite, iron deficiency anemia, malnutrition, eat more. Lotus root is cold, the digestive function of spleen and stomach is low, and the stool is loose.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qing Chao Ou Si