♪ Liancée ♪
By VicentaLakin
Shaanxi's taste is different from the rest of the world's, and “breathless, unwieldy” is one of the most important features of saloon food, so it is particularly suitable for smelting, and it becomes one of the top-to-star hotels, down to the street hall, with a higher mirror rate. It's a very simple technique, and the final course of cooking, with hot oil, is accompanied by a "pooh!" And the smell of the fragrance came out of the snort, and it greatly improved the taste of the dish
Recipe Recommendations
- lotus root a
- Ginger powder appropriate amount
- dried chili appropriate amount
- peppercorns appropriate amount
- salt half a spoonful
- white vinegar 2 tablespoons
- white sugar half a spoonful
- hot oil 2 tablespoons
- hot and sour
- Qiang
- ten minutes
- simple
Steps for ♪ Liancée ♪
1
Shaanxi Nine Eye Lotus section。
2
It's eight or nine centimetres in diameter after cutting. It's fine, it's clean。
3
Scratch the lotus and cut it into thin slices. A little bit of water, a little bit of water, and a little bit of water。
4
Take a bowl and put it in the dry water when it's ripe。
5
Drunk a proper amount of vinegar。
6
A little salt and white sugar, with dry chili rings and ginger coded on the lotus。
7
Then he put oil on the pot, threw a few peppers into it, and when the hot peppers were fried, he took the peppers out of the pot and poured the hot oil into the lotus。
8
Take a plate and put it in the bowl for one, two minutes, and then mix it and eat it。♪ Liancée ♪ Make Tips
1. Here is a little tip: after pouring in the hot oil, it is best to cover the pot and let it steam for a moment to retain the heat. This allows the lotus root to fully absorb the aroma of the hot oil, making the flavor richer and more mellow.
2. You can choose any vinegar you like, but white vinegar is best as it will not affect the color of the finished dish.
3. Do not blanch the lotus root slices for too long; just a few seconds in boiling water is enough, otherwise they will not be crisp.
4. Sliced lotus root tends to turn black easily after being left for a while due to starch oxidation. If the sliced lotus root is not going to be stir-fried immediately, soak it in cold water first to isolate it from oxygen and prevent it from turning black.
5. A sugar-to-vinegar ratio of 1:2 is generally recommended.
6. Finally, a particularly crucial point: for delicious stir-fried lotus root, ginger, dried chili peppers, and Sichuan peppercorns are all indispensable. Among them, minced ginger is especially important; it acts as the "finishing touch" that significantly enhances the flavor. If you don't believe it, give it a try; the taste is absolutely different with just a small amount of minced ginger!