How to eat lotus root

200 grams of rice, 60 grams of lotus root, 2 eggs, half a red pepper, onion 1 root.

Production steps

Step 1: Peel the lotus root, cut it into small dices, wash it twice with clear water to remove excess starch, which will make the lotus root diced more crisp and tender;

Step 2: Dice the red pepper, cut the onion into sections, and cut the onion leaves into chopped green onion or chopped green onion for later use;

Step 3: Boil the pot to 70% heat, add appropriate amount of oil, pour in the beaten egg liquid, stir-fry and beat it for later use;

Step 4: pour a little oil into the pot, first add the scallion, and stir-fry with low fire to get the fragrance;

Step 5: Add diced lotus root and diced red pepper, stir-fry for two minutes over medium heat, add one spoonful of soy sauce, half a spoonful of oyster sauce and two spoonfuls of water, and stir-fry over low heat until the soup is basically dry;

Step 6: Add broken rice and stir fry quickly;

Step 7: stir-fry until the rice grains are clear, then add a little salt and stir evenly;

Step 8: Finally, add scrambled eggs and chopped green onion and stir-fry for two minutes over medium heat.

Remember not to spray water when frying rice, so that the fried rice particles will be clear and full and chewy.

These are the breakfast amounts for two girls. For a family of three, put more rice, and double the amount of lotus root and red pepper.

Lotus root for fried rice, try to choose tender nine-hole lotus root, which is crisp and delicious!