diced lotus root with pickled pepper
Ingredients: chicken essence
Recipe Recommendations
- lotus root v. 3
- pickled pepper appropriate amount
- Yellow lantern chili sauce 1 tablespoon
- salt a little
- chicken essence a little
- hot and sour
- fried
- ten minutes
- simple
Steps for diced lotus root with pickled pepper
1
Peel and wash lotus roots.
2
Cut it into dice.
3
Cut the pickled peppers into diced slices. I used yellow lantern chili sauce. It's not an advertisement, but I was afraid that some friends would ask, so I'll take the initiative to explain it first! Haha…
4
Put 20 grams of oil in a wok, heat until warm, add pickled peppers and yellow lantern chili sauce and stir well.
5
Add diced lotus root and stir-fry well.
6
When frying, add water from time to time. Don't add enough at once. Just add it as long as it feels dry. Add about 15 grams at a time, which is about one spoon, which is about the amount of one spoon used to drink soup at home. Generally add it about 3-4 times. For strong flavors, you can add pickled pepper water.
7
Stir fry until the diced lotus root changes color and the soup begins to become sticky, indicating that it is basically cooked. Add a little salt and chicken essence. Because hot sauce and pickled peppers themselves are salty, don't add too much seasoning to avoid being too salty.
8
Season well, stir-fry well, and serve. If you like to eat worse food, you can extend the cooking time.