Sweet and sour lotus root slices
Lotus root contains starch, protein, asparagine, vitamin C and oxidase components, and has a high sugar content. Eating fresh lotus root can clear heat and relieve annoyance, quench thirst and stop vomiting; if fresh lotus root is squeezed to obtain juice, the effect is even greater. Cooked lotus root is sweet and warm in nature, can strengthen the spleen and appetite, enrich the blood and replenish the heart. Therefore, it is mainly used to nourish the five internal organs and has the effects of digestion, quenching thirst, and promoting saliva.
Recipe Recommendations
- white sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- starch appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Sweet and sour lotus root slices
1
Prepared materials.
2
Wash and peel the lotus root segments first.
3
Cut into slices of similar thickness.
4
Add a little salt to the boiling water pot to blanch the lotus root slices, and remove them when they change color.
5
Mix the sweet and sour juice to your taste and bring to a boil.
6
Prepared water starch (water and mix the starch to form water starch).
7
Add the blanched lotus root slices into the sweet and sour juice, add a little salt.
8
Mix well and bring to a boil and sprinkle with water starch.
9
Stir well again and evenly coat the lotus root slices with starch.Sweet and sour lotus root slices Make Tips
Blanch the lotus root slices quickly, change color, and keep the lotus root slices crispy.