Stir fried lotus root(qing chao lian ou )

Stir fried lotus root

Introduction:

"In the process of cooking, this dish only uses a small amount of vegetable oil and a small amount of refined salt and chopped green onion and ginger. Its color is as white as jade, and its taste is crisp, which fully reflects the fragrance and sweetness of lotus root juice. Raw lotus root is sweet in taste and cold in nature. It has the functions of clearing heat, generating body fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and stopping diarrhea. Ripe lotus root is warm in nature and sweet in taste. It has the functions of Tonifying the stomach and spleen, nourishing blood and tonifying the spleen, promoting muscle growth, appetizing and relieving diarrhea

Production steps:

Step 1: 500g lotus root, onion and ginger.

Step 2: scrape off the skin of lotus root with tools.

Step 3: slice and set aside.

Step 4: put lotus root slices into a basin, add water and 1 tbsp white vinegar, and soak for 30 minutes.

Step 5: cut onion and ginger.

Step 6: set the pot on fire, add vegetable oil, heat up, add onion and ginger, and saute the pot until fragrant.

Step 7: decant the water in the basin, return and wash the lotus root slices, drain the water, and stir fry in the pot.

Step 8: see some white lotus root, three times will be 1 scoop of water along the edge of the pot into; each time pour water should stir evenly.

Step 9: add 1 teaspoon refined salt and stir well.

Step 10: sprinkle some green onion and turn off the fire.

Step 11: dinner is on!

Materials required:

Lotus root: 500g

Water: 1 spoon

Refined salt: 1 teaspoon

Ginger powder: appropriate amount

Onion powder: appropriate amount

Vegetable oil: 30 ml

White vinegar: 1 tbsp

Note: lotus and white lotus; red lotus skin is brown yellow, short and thick, raw bitter; white lotus skin is smooth, silver white, slender, raw sweet. Usually stew spareribs lotus root soup with red lotus root; stir fry with white lotus root. (information from Baidu)

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Chao Lian Ou