Dry stir-fried lotus root shredded

Recipe Recommendations

• lotus root section
• dried chili plurality of
• shallots plurality of
• pepper appropriate amount
• MSG appropriate amount
• salt appropriate amount
• sugar appropriate amount
• pepper small handful
• ginger appropriate amount
• garlic appropriate amount

• salty and sweet
• fried
• ten minutes
• ordinary

Steps for Dry stir-fried lotus root shredded

1

Cut the dried peppers into sections, cut the ginger into shreds, cut the garlic into slices, and place them in the ingredients bowl together with the pepper. Cut the green onions into sections.

2

Cut the lotus root into thin threads, rinse the starch on the surface of the lotus root silk with clean water, drain the water, and then add starch to wrap the outside of the lotus root silk. If the lotus root silk is found to be single after wrapping the starch, the starch on the outside is a little dry. In that way, the root of the lotus root silk after frying will be clear and will not stick together.

3

Put more oil in the pan and heat it over medium heat until 80% heat. Put the lotus root in and fry it until the lotus root is browned and hard, and you can pick it up. I was afraid of burning when I cooked it. It was not too yellow, but it was also very delicious.

4

Leave the base oil in the pan and heat it to 60% heat over medium heat. Put the ingredients in the ingredient bowl into the pan and saute it until fragrant. Adjust the heat to low heat, add the fried lotus root silk and start stir-frying (turn the pan more).

5

Add salt, monosodium glutamate, pepper, and sugar to shovel well, add the spring onions and stir fry for a few times.

Recipe Categories

• hot dishes
• home cooking
• Autumn recipes