How to fry lotus root slices?

First, choose the appropriate lotus root varieties.

What lotus root should I choose for frying lotus root slices?

Lotus root has seven holes and nine holes. Generally, seven-hole lotus root is called red lotus root or noodle lotus root, and seven-hole lotus root is called red lotus root. Lotus root is yellowish brown in appearance, waxy in taste and high in starch content, so it is more suitable for steaming, boiling, stewing and stewing when cooking. We often use this lotus root to make soup. Nine-hole lotus root is called white lotus root or crisp lotus root, which is opened in Bai Lianhua. Nine-hole lotus root is white in appearance, high in water content, sweet and slightly sweet in taste and crisp in taste, so it is more suitable for stir-frying or cold salad. When buying nine-hole lotus root, you should also buy the tender one.

Material: 550g lotus root.

Ingredients: 2 green peppers, 2 red peppers, 1 ginger, 1 garlic, 2 onions.

Seasoning: 5g of edible salt, 5g of edible oil, 5g of white vinegar, 5g of rice wine, 5g of sugar and 5g of starch.

Preparatory work:

1, peeled lotus root, washed with clear water, changed knives and cut into 1.5-2 mm slices for later use.

2. After washing the green and red peppers, remove the head and tail. After the middle is broken, the pepper seeds are removed and then sliced for later use. First, pepper seeds are not so spicy. Second, it looks more beautiful without pepper seeds. This dish is mainly colored with green pepper and red pepper.

3, ginger, garlic, shallots, chopped green onion for use.

4, 5 grams of starch, 20 grams of water, stir evenly into water starch for use.

Cooking method:

1, lotus root should be soaked in clear water immediately after cutting, otherwise the peeled and cut lotus root is easy to oxidize and turn black, and a small amount of white vinegar can be added. Adding white vinegar can effectively prevent lotus root from oxidation and blackening, and can also give lotus root a certain whitening effect.

2, hot pot oil, the oil temperature is 50% hot, ginger slices and garlic slices are fragrant. Ginger slices and garlic slices will be fragrant after frying for up to 30 seconds. At this time, you can pour the lotus root slices into the pot, sprinkle some water into it after cooking, so that it will not be so dry and the lotus root slices will not paste. It should be noted that there should not be too much water. If there is too much water, it will turn into boiled lotus root slices instead of fried lotus root slices.

3. Stir-fry the lotus root slices for 30 seconds, then pour the green and red peppers into the pot and stir fry together. Pepper needs simple seasoning after 30 seconds at most. There are fried lotus root slices here, which don't need too much seasoning. Add the right amount of salt to taste first. Lotus root doesn't take much salt, so you can add a little salt. Stir-fry quickly and evenly, then stir-fry the water starch again, and pour it into the pot to thicken. After the water starch is put into the pot, stir it quickly to make it evenly wrapped on the lotus root slices, so that the lotus root slices will have a crystal clear feeling.

4. Add chopped green onion into the pot and stir well. Adding chopped green onion will have a faint onion flavor and I don't like it. According to the hotel's practice, the dishes will be sprinkled with a light oil to increase the brightness before cooking, and then they can be taken out of the pot and put on the plate after being stirred evenly.