The nutritional value of lotus root and the practice of rouge lotus root were already introduced in my last recipe, so I won't go into details here.
Although this stir-fried rouge lotus root is very simple, its visual and taste temptation to us is extraordinary!
stir-fried lotus root rouge
By KirkStracke
Recipe Recommendations
- shallot two
- shisanxiang a spoonful
- salt a spoonful
- chicken essence half a spoonful
Steps for stir-fried lotus root rouge
1
Cut the chives 'leaves and scallion white separately, cut the scallion leaves into sections about four to five centimeters, and slice the scallion white with an oblique knife.
2
Heat the oil in a frying pan, and saute the scallion white after the oil is hot.
3
Add rouge lotus root slices and stir fry well.
4
Add thirteen spices and stir fry for one minute.
5
Add salt to taste.
6
Add a small amount of chicken essence to freshen up.
7
Add the chopped green onion leaves and stir fry well. Turn off the heat and remove from the pan.