Hot and sour lotus root

Hot and sour lotus root

Introduction:

"Lotus root originated in India and was later introduced to China. In the Xianfeng Period of the Qing Dynasty, lotus root was appointed as a tribute for imperial food. Because it is homonymous with the "couple", it is folk custom to use lotus root to wish a happy marriage, but also because it comes out of the mud and does not dye. It is the same as lotus as a symbol of clean and noble personality. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and has high medicinal value. It can clear away heat and cool blood. It can be used to treat febrile diseases, relieve constipation and diarrhea, invigorate spleen and appetizer, benefit blood and generate muscle, and has the function of hemostasis and removing blood stasis. Cooked lotus root is warm in nature and has the effect of nourishing yin and blood. Women often eat lotus root, more can make Qi and blood unobstructed, radiant. Therefore, traditional Chinese medicine calls it "tonifying the middle, nourishing the spirit, benefiting qi and power". We can see how important lotus root is to people. "

Production steps:

Materials required:

Lotus root: a festival

Garlic: 3 cloves

Red pepper: 5, 6

Vinegar: right amount

Sugar: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour