During the cooking process, this dish is stir-fried with only a small amount of vegetable oil, a small amount of refined salt and chopped green onion and ginger. The color is as white as jade and crispy on the entrance, fully reflecting the original fragrance and sweetness of lotus root.
Raw lotus root is sweet and cold in nature: it has the effects of clearing heat, promoting saliva, cooling blood, dispelling blood stasis, replenishing spleen, appetizing appetite, and stopping diarrhea.
Cooked lotus root is warm in nature and sweet in taste: it has the effects of nourishing the stomach and strengthening the spleen, nourishing blood and replenishing the blood, promoting muscles, appetizing appetite, and stopping diarrhea.
stir-fried lotus root
By FelipaZemlak
Recipe Recommendations
- lotus root 500 grams
- qingshui 1 hand spoon
- refined salt 1 teaspoon
- ginger appropriate amount
- diced green onion appropriate amount
- vegetable oil 30 ml
- white vinegar 1 tablespoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried lotus root
1
500 grams of lotus root, appropriate amount of chopped green onion and ginger.
2
Use a tool to scrape off the skin of lotus roots.
3
Cut into thin slices and set aside.
4
Put lotus root slices into a basin, add water and 1 tablespoon white vinegar, and soak for 30 minutes.
5
Cut the onion and ginger into minced powder.
6
Add vegetable oil to the pan over heat, add chopped green onions and ginger to fry the pan until fragrant.
7
Decant the water in the basin, add the washed lotus root slices again, drain the water, and put it into the pan and stir-fry.
8
When seeing that the lotus roots have turned a little white, pour 1 handful of water along the edge of the pot in three times; stir fry evenly every time you pour water.
9
Add 1 teaspoon of refined salt and stir fry well.
10
Sprinkle with chopped green onions and turn off the heat.
11
It's time to serve!stir-fried lotus root Make Tips
Lotus roots are divided into red lotus roots and white lotus roots; the red lotus roots have brown-yellow outer skin, short and thick shape, and are bitter when eaten raw; the white lotus roots have smooth outer skin, silver-white, slender shape, and sweet when eaten raw. Usually, red lotus root is used for stewing pork ribs and lotus root soup; white lotus root is used for stir-frying. (Information comes from Baidu)