Dongting Huiguo Lotus Root
By CamylleOrn
I just learned this dish in Beitai Kitchen. It tastes strong and suits my taste very well. I made some changes to the seasoning. The tempting color and lotus root slices shaped like copper coins are very suitable for serving on the festive table. May everyone make a fortune and a lot of money can roll into our pockets, O(④_④) Oh haha ~
Recipe Recommendations
- lotus root 400 grams
- garlic sprouts 1 piece
- dried red pepper of 3
- green onions 1 segment
- dry starch 30 grams
- qingshui 1 tablespoon
- white sugar 2 teaspoons
- Very fresh. 1 teaspoon
- soybean paste 1 teaspoon
- Pi County Douban 1 tablespoon
- medium spice
- fried
- half an hour
- ordinary
Steps for Dongting Huiguo Lotus Root
1
Prepare the required ingredients.
2
Peel and slice lotus root and soak it in water. Cut green onions, green peppers, garlic sprouts and dried peppers into small pieces.
3
Pour water in the pan, add lotus root slices after boiling water, and blanch for 5 seconds.
4
Apply hot lotus root slices with cold water.
5
Lotus root slices control dry moisture.
6
Place lotus root slices into a plate and dip them with starch.
7
Put an appropriate amount of oil in the pan and heat it up, add lotus root slices and fry it.
8
Fry until lotus root slices are hard and the surface is slightly yellow. Remove and control oil.
9
Pour the oil into the pan again, add the onion slices and stir fry until fragrant.
10
Shovel out the shallots, add dried peppers and Pi County watercress and stir-fry to make red oil.
11
Add the fried lotus root slices.
12
Drizzle with the delicious flavor and 1 tablespoon of water.
13
Add white sugar.
14
Stir fry until lotus root slices are all colored.
15
Sprinkle with garlic sprouts and green pepper, stir fry, and remove.Dongting Huiguo Lotus Root Make Tips
This dish mainly uses soy sauce and bean paste to enhance the flavor. It is also very delicious without salt. The time taken to blanch the lotus root slices determines the taste of this dish.