stir-fried chopped lotus root

1

Remove the stalks and seeds of the green and red peppers, wash them, and cut them into dices. Dice the ham. Dice dried tofu. Peel and wash lotus root before dicing.

2

Heat the wok and add the oil. When the oil is 70% hot, add the diced tofu and stir-fry over high heat for 1 minute until the surface of the diced tofu turns slightly yellow. Pour in diced lotus root and stir fry for 2 minutes.

3

Add in Laoganma hot sauce, soy sauce and salt, stir well, add diced ham and green and red pepper, and continue to stir for another minute.

This is a fast-handed dish and a dish with rice. All the ingredients in the dish can be combined and matched using the existing food around you, but Laoganma hot sauce cannot be lacking. This is a guarantee of taste. Because lotus root tastes very sweet, I don't recommend using pepper powder, chicken essence, monosodium glutamate and other seasonings in this dish. The diced lotus root should be cut at the end, which can reduce the time that the diced lotus root comes into contact with the air and avoid turning black. If the diced lotus root is cut and it still takes a long time to stir fry, soak the diced lotus root in water to avoid oxidation and blackening. When eating this dish, it is recommended that you use a smaller bowl than usual when serving rice.