Stir fried lotus root slices

Stir fried lotus root slices

Introduction:

"This dish was passed on by my grandfather to my mother, and I learned it from my mother, but I improved it a little bit. It turned out that there was still some ginger powder in it. We didn't like it very much, so we took it out. "

Production steps:

Step 1: wash the old tofu and cut it into pieces about 5mm thick.

Step 2: heat the pan, pour some oil, put in the tofu slices and fry until golden on both sides.

Step 3: wash the lotus root, peel it, cut it into two pieces, then cut it into slices, wash and peel the carrot, carve the shape you like with biscuit mould, and cut 1 piece of tofu into shreds.

Step 4: add water to the pot and bring to a boil. Add lotus root slices and carrot slices and blanch them.

Step 5: remove the subcooled boiled water and control the dry water.

Step 6: cut the scallion into thin slices, put the dried pepper and Chinese prickly ash on it, heat the oil with a frying spoon, and pour it on the Chinese prickly ash.

Step 7: Mix 2 tbsp salt and vinegar.

Step 8: pour in lotus root slices, carrot slices and shredded bean curd, mix well.

Materials required:

Lotus root: 2 small roots

Carrot: 1

Tofu: 1 slice

Salt: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

White vinegar: right amount

Scallion: 2 tbsp

Note: the taste is slightly spicy and slightly sour. If you like heavy taste, you can increase the amount of pepper and vinegar.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light