Hot and sour lotus root
By ShanelWelch
Lotus root originated in India and was later introduced to China. During the Xianfeng period of the Qing Dynasty, lotus roots were imperial tribute. Because it is the same as "ou", folk custom uses lotus root to wish a happy marriage, and because it comes out of sludge, it will not be stained. It is the same as lotus flower as a personality symbol of integrity and integrity. Lotus root is slightly sweet and crispy. It can be eaten raw or cooked, and has high medicinal value. It can clear heat and cool blood and can be used to treat heat diseases. It can relieve diarrhea, strengthen the spleen, appetizer, and nourish blood and promote muscles. It has the effect of stopping bleeding and dispelling blood stasis; cooked lotus root is warm in nature and has the effect of nourishing yin and nourishing blood. Women often eat lotus root, which can make their blood flow smoother and glow. Therefore, traditional Chinese medicine calls it: "The main thing is to nourish the middle and nourish the body and increase the strength." This shows how important lotus roots are to people.
Recipe Recommendations
- lotus root section
- garlic 3 petals
- red pepper 5 or 6
- vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Hot and sour lotus root
1
Peel and cut lotus root into thin slices, and soak in clear water; cut red pepper into sections and minced garlic for later use.
2
Heat the oil in the pan, add dried peppers and cook.
3
Pour in the lotus root with dry water and stir fry, add vinegar for the first time; continue to stir and add appropriate amount of sugar and salt, add vinegar for the second time, add minced garlic, and remove from the pan.