Stir fried shredded lotus root(qing chao ou si )

Stir fried shredded lotus root

Introduction:

"Lotus root is sliced horizontally. Every time you see it is round and porous. You have tried to cut lotus root vertically. You can't see whether it is radish, taro or potato. The taste of lotus root is fully displayed. It needs to be stir fried and cut into thin strips. "

Production steps:

Step 1: wash and peel the lotus root.

Step 2: cut in half. It can be divided horizontally.

Step 3: slice vertically, be sure to be thin.

Step 4: cut into filaments.

Step 5: soak in water.

Step 6: drain for use.

Step 7: Chop ginger into small pieces.

Step 8: put peanut oil in the pot, heat it up and stir fry with ginger powder. Salt and sugar.

Step 9: pour in lotus root and stir fry.

Step 10: pour in white vinegar quickly, don't fry for a long time. Quickly stir fry a few times out of the pot.

Materials required:

White lotus root: 1 knot

Ginger: 1 yuan

White vinegar: 1 tablespoon

Salt: 1 teaspoon

Sugar: half a teaspoon

Peanut oil: 1 teaspoon

Note: Lotus must buy white lotus root to taste good. It must be watered after cutting, otherwise it will be sticky. Stir fry quickly, put vinegar early, lotus root is crisp.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Qing Chao Ou Si