stir-fried lotus root hairpin
The first feeling is light; the taste is crisp and tender; the taste is slightly sweet; it looks light and tastes refreshing. The nutrition is not bad, and the price is not cheap. One pound of the main material is equivalent to 0.7 kilograms of pork! Despite this, it is still the main course of Honghu people.
Recipe Recommendations
- ginger appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- white sugar appropriate amount
Steps for stir-fried lotus root hairpin
1
Wash the lotus root hairpin; by the way, tell everyone what a lotus root hairpin is. Have you seen the leaf with the sharp corners of the lotus root? Touch the soil along the petiole, hold the handle and lift it up. The part of the petiole buried in the soil will bring out a tender, white lotus root felt. If the soil is too hard, you have to touch it down the handle and slowly dig it out!! Note that the lotus hairpin is in the soil and grows horizontally!! A first-class lotus root felt only has one sharp end, but the one that starts to branch on the head will be worse! But it can also be eaten.
2
Pinch the lotus root hairpin into sections of about 15 centimeters and wash it again.
3
Place the prepared lotus lotus root hairpin on a plate and take photos and wait for it to be put into the pot. But you don't have to take pictures, just put them into the bowl!
4
Prepare the ingredients, slice the ginger and garlic for use
5
Shred green pepper and red pepper for later use
6
Wash and wipe dry, blanch, add edible oil, and boil until boiling. Saute ginger and garlic for about 5 seconds, pour in lotus root felt and stir fry. When 5 ripe, add green peppers and red peppers, and continue to stir fry
7
Add appropriate amount of salt and stir fry.
8
Stir fry until 8 ripe, add a little white sugar and stir until served
9
Load the plate! It's about to end the fight
10
Give a close-up! Then use chopsticks to straighten.