How to make fried lotus root delicious?

Lotus root is rich in vitamin C, vitamin K, iron, potassium, dietary fiber, mucin and other nutrients. Eating lotus root often can promote food digestion and absorption, reduce fat absorption, improve gastrointestinal fatigue and promote the production of collagen. Lotus root also has the functions of tonifying spleen and kidney, marrow and blood.

Stir-fried lotus roots can also be made into different flavors, which can be vegetarian, sweet and sour, hot and sour, or fried lotus root slices like small fried meat.

No matter which flavor it is, we should pay attention to several details when making it.

(1) We'd better choose the white and slender lotus root. This kind of lotus root is crisp when fried.

(2) After the lotus root is cut, soak it in clear water, and then clean the starch, so as to prevent the finished product from blackening and sticking to the pot when cooking.

(3) blanching the lotus root before frying can reduce the frying time and will not stick to the pot.

It should be noted that the lotus root should not be cooked for too long after it is put into the pot, and it can be blanched.

(4) Add a little balsamic vinegar when you are out of the pot, which can refresh your mind and add fragrance to make this dish taste better.

Fried lotus root slices:

Ingredients: lotus root 550g( 1 * * * 3 knots, actually 2 knots are enough).

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.

Put oil in a hot pan, stir-fry ginger slices and garlic slices with 50% fire. Speaking of which, let me explain why we need to add ginger slices. We know that lotus root is cold and ginger is lukewarm. Add some ginger to achieve a harmonious effect. Adding garlic means adding a little garlic flavor, so that this fried vegetarian dish will add a heavy taste and not be so dull, but it should be noted that it should not be too much, just the right amount, and you can't do anything that affects the whole body.

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. Stir-fry the lotus root slices for up to 30 seconds, then pour the green pepper into the pot and stir-fry together.

Pepper needs simple seasoning after 30 seconds at most. This is fried lotus root slices, which don't need 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.

It is enough for fried lotus root slices to have two seasonings, salt and sugar, because the lotus root we want is fresh and crisp, and too much seasoning will make the lotus root lose its real taste. After adding the seasoning, you can sprinkle a little more water, which is more conducive to the melting of the seasoning and more evenly adsorbed on the lotus root slices, and no more water can be added.

Finally, add chopped green onion into the pot and stir well. Adding chopped green onion will have a faint scent of chopped green onion, and you don't need to add it if you 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.