Vinegar lotus root slices
By JoanyHaley
I like to eat crispy lotus root. I add some vinegar to stir-fry it for better taste. I especially like to cut it thinly. Nowadays, the lotus roots sold in the market are particularly white and white. It is the best to make this vinegar lotus root slice. haha ~
Recipe Recommendations
- lotus root 300g
- lean meat 100g
- green onion 1 piece
- garlic rice 2 capsules
- soy sauce 5ml
- salt 1 scoop
- white granulated sugar 0.5 spoon
- red pepper 20g
- vinegar 15ml
- sweet and sour
- fried
- ten minutes
- simple
Steps for Vinegar lotus root slices
1
Cut the lean meat, chop the garlic, and cut the chopped green onion into sections.
2
Cut lotus root slices and rinse twice in clean water.
3
Heat the oil in the pan and saute the garlic rice until fragrant. Put the lean meat into the pan and stir-fry it until the meat turns white. Add a little soy sauce, and serve out the stir-fried meat for later use.
4
Pour the drained lotus root slices into the pan and stir fry.
5
Add 1 teaspoon of salt and 1/2 teaspoon of white sugar.
6
Pour the meat that has been stir-fried before back into the pan.
7
Put the red pepper pieces into the pan.
8
Add more vinegar.
9
Add chopped green onion and mix well.Vinegar lotus root slices Make Tips
The lotus root should be cut as thinly as possible, and washed in clear water two or three times to rinse off the starch. Only then will the taste be crisp and crispy. I like to eat sour ones, so I add a lot of vinegar.