Diced lotus root with minced meat(rou mo ou ding )

Diced lotus root with minced meat

Introduction:

"In rhizome food, lotus root contains iron and a large amount of vitamin C food fiber. Raw lotus root can eliminate blood stasis, clear away heat, remove trouble and thirst, stop bleeding and strengthen the stomach; while cooked lotus root is a good tonic for heart and blood, stomach and Yin, spleen and Qi, and nourishes the strong. It is suitable for women with weak spleen and stomach and lack of Qi and blood. In this way, we can replenish qi and blood. Ingredients: 300g lotus root, 150g pork, ingredients: 5g ginger, 5g garlic, 5g scallion, 1tsp soy sauce, 1tsp cooking wine, proper amount of refined salt and edible oil. "

Production steps:

Step 1: ingredients.

Step 2: peel and dice lotus root.

Step 3: dice the pork and separate the fat from the lean.

Step 4: cut ginger, green onion and garlic.

Step 5: stir fry ginger, garlic and scallion in warm oil.

Step 6: add the diced fat and fry for a while, then add the lean meat.

Step 7: fry until discolored, add cooking wine and soy sauce.

Eighth step: add Kwai Ding and stir fry quickly.

Step 9: add boiling water while frying.

Step 10: stir fry for about two to three minutes, add refined salt.

Step 11: add the scallions. Mix well.

Step 12: load the disc.

Materials required:

Lotus root: 300g

Ginger: 5g

Scallion: 5g

Cooking wine: 1 teaspoon

Edible oil: right amount

Pork: 150g

Garlic: 5g

Soy sauce: 1 teaspoon

Refined salt: right amount

Note: 1, fat can be fried lard, so more fragrant. 2. Minced meat can also be marinated with cooking wine for a while, and then stir fry in the pan. 3. Add boiling water while frying, lotus root is easy to ripen, also won't stick pot, and black.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Rou Mo Ou Ding