Diced lotus root with fish flavor
Introduction:
"Lotus root, slightly sweet and crisp, can tonify the spleen and stomach, blood and muscle. According to traditional Chinese medicine, lotus root is a kind of health food for tonifying in winter, which can be used for both edible and medicinal purposes. Tonifying the middle and nourishing the spirit, eliminating all kinds of diseases. Regular service, light weight, long life. Auricularia auricula, dark brown color, soft texture, delicious taste, can be vegetarian or meat, rich in nutrition. Nourish the blood and keep the face, make the skin ruddy and radiant. It can also prevent and treat iron deficiency anemia, and has many medicinal effects. "
Production steps:
Step 1: soak Auricularia auricula with warm water. Wash and cut the soaked Auricularia auricula into large pieces, peel and dice the lotus root.
Step 2: prepare the seasoning, chop the onion, ginger and garlic.
Step 3: mix soy sauce, vinegar, salt, sugar, Zanthoxylum flour and starch to make a bowl of fish flavor juice.
Step 4: add water to the pot, bring to a boil and pour in diced lotus root and agaric.
Step 5: after about 3 or 4 minutes, remove Auricularia auricula and diced lotus root together and control the water.
Step 6: start another pot, low heat, add the right amount of vegetable oil. When the vegetable oil is 50% hot, pour in the Douchi.
Step 7: stir fry slowly over low heat to get the flavor of Douchi and red oil.
Step 8: pour in onion, ginger and garlic, and continue to stir fry over low heat.
Step 9: pour in diced lotus root and agaric, stir fry.
Step 10: pour in the seasoned fish sauce and stir fry over low heat.
Step 11: collect the juice in a big fire.
Step 12: serve.
Materials required:
Lotus root: a section
Auricularia auricula: right amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Soy sauce: 1 teaspoon
Vinegar: 1 teaspoon
Flavor Douchi: 1 spoon
Sugar: 1 tbsp
Salt: 1 tsp
Chinese prickly ash noodles: 1 tsp
Starch: right amount
Vegetable oil: right amount
Note: Xiaoji: 1. When you fry Douchi, you must fry it over low heat, so that you can not only fry the flavor of Douchi, but also not paste it. In fact, both Pixian and laodouban can be used with my mother. Like to eat spicy, put more, taste will be more fragrant. 2. You must blanch the water before frying the fungus, otherwise it will be very dangerous and splash everywhere.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: spiced
Chinese PinYin : Yu Xiang Ou Ding
Diced lotus root with fish flavor
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