I don't think most people have seen this dish delivered by Tuotuo Mom today.
This is one of the most characteristic dishes in Honghu, a land of fish and rice,"lotus root belt".
Lotus root belt, also known as chicken head tube, is actually the lotus root that has not yet been formed, which is the most tender lotus root.
Lotus root belt is the root of lotus and the pioneer of the lotus root family. The terminal bud of planting lotus root is called "lotus root mat" and is covered by scales. After it germinates, it draws out white and slender underground stems, called "lotus root belt". It is actually a lotus root that has not yet formed, and it is also the most tender lotus root. Lotus root bands are segmented, and adventitious roots are surrounded by the nodes. Leaves and flowers are drawn at the festival. The lotus root belt grows very fast, but ten days later, it grows as chopsticks, as thin as fingers. Lotus with white fat tender and fresh water. If it is allowed to grow freely, it will grow into a plump lotus root. If it is dug out and tasted in its prime, it will be the most tender food.
Hot and sour lotus root strips
Recipe Recommendations
- lotus root belt 500 grams
- garlic appropriate amount
- shallots appropriate amount
- salt two spoonfuls
- chicken essence appropriate amount
- pepper appropriate amount
- sugar half a teaspoon
- vinegar half pot
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Hot and sour lotus root strips
1
500 grams of fresh lotus root strips, rinse them with water.
2
Cut into long pieces with oblique knife.
3
Chop the garlic and shallots into the ground, and cut the dried peppers for later use.
4
Pour appropriate amount of oil into a frying pan, heat until 90% heat, add minced garlic and dried pepper and stir fry until fragrant.
5
Then add in the chopped lotus root strips and stir fry
6
When stir-fry until the lotus root is slightly out of water, add two spoonfuls of salt, stir fry until the lotus root is juicy, then add appropriate amount of chicken essence, pepper powder, half a teaspoon of sugar, and half a pot of vinegar, stir fry evenly, collect until the water is slightly dry. Remove from the pan.