Stir fried shredded lotus root with green and red peppers

Stir fried shredded lotus root with green and red peppers

Introduction:

"The Dajiang Evening News published by Wuhu daily group is deeply loved by readers all over the country. It is not easy for a prefecture level evening paper to reach the provincial capital and the whole country. This is the spirit of "Wuhu sample" which once caused a sensation in Chinese media circles. I don't subscribe to Dajiang evening news, but I want to read the digital edition. I always think that the Dajiang evening news is well run. A few days ago, I sent a "private dish of my family" to Xing Jia, editor of the (trendy & delicious) edition of Dajiang evening news. Unexpectedly, it appeared in the newspaper immediately a few days later. Thank you, editor Xing Jia. Thank you, Dajiang evening news. Lotus root, also known as lotus, is the plump rhizome of Nymphaeaceae. It is rich in nutrition, the main components are starch, protein, asparagin and so on. The raw food is crisp and tender, and the cooked food is fragrant and waxy. It is an important vegetable in spring and summer. Lotus root is cold and sweet. It has the functions of clearing away blood stasis, relieving trouble and thirst, stopping bleeding and strengthening stomach, tonifying heart and blood, nourishing and strengthening body. Lotus root is also a good tonic. The nutrition of lotus root powder is easy to be absorbed by the human body, which is suitable for the weak to nourish the body. In this dish, the lotus root is peeled and cut into shreds, then fried with green pepper and red pepper. After the vegetables, green pepper silk, red pepper silk bright, lotus root silk white, refreshing palatable

Production steps:

Step 1: raw material picture.
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Step 2: wash the lotus root and peel it. After washing, place it on the chopping board and cut it into thin slices.

Step 3: cut the thin slice evenly.
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Step 4: then, soak in water.
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Step 5: remove the seeds of green pepper and red pepper respectively, and remove the inner white tendons to make the color consistent and the thickness uniform.

Step 6: cut them into filaments similar to lotus root.
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Step 7: remove the root of scallion, wash and cut into powder.
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Step 8: wash the pan and put it on a high heat. Add 500 grams of water and bring to a boil.

Step 9: after boiling, remove immediately and cool with cold water. Drain the water for use.

Step 10: ladle vegetable oil into the pot and put the scallion powder into the pan.

Step 11: pour in green pepper and red pepper and stir fry for several times.

Step 12: pour in green pepper and red pepper and stir fry for several times.
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Step 13: add lotus root and stir well.
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Step 14: seasoning with refined salt and monosodium glutamate, drizzle with sesame oil, shake out the pot and put on a plate.

Materials required:

Lotus root: 300g

Green pepper: 100g

Red pepper: 100g

Vegetable oil: 35g

Refined salt: 3 G

Chives: 5g

MSG: 1g

Sesame oil: 5g

Note: 1. There are holes in the middle of lotus root, so it's difficult to cut it into shreds. Be sure to cut it into pieces obliquely, and then cut it into shreds. Soak in clean water after cutting to prevent discoloration. 2. The green and red peppers should be removed from the inner layer to make the color green. 3. The blanching time of lotus root silk should be controlled well, generally after boiling. 4. When frying in a pan, you can put 1 gram of Chinese prickly ash into it. When frying out the fragrance, you don't need to remove the Chinese prickly ash. Preparation time: 10 minutes cooking time: 10 minutes

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light