Lotus root in tomato sauce

Lotus root in tomato sauce

Introduction:

"It's a favorite dish for the whole family. Fresh and crisp lotus root strips are wrapped with sour and sweet thick eggplant juice. Even in hot summer, you can eat a bowl of rice with this dish. The material is simple and the method is easy. It's definitely a favorite dish for children. "

Production steps:

Step 1: lotus root section, not too big section, cut will appear a lot. Peel, wash and cut into strips

Step 2: put a little salt in the boiling water and blanch the lotus root. Blanch can be cooked, do not cook too long, so that the taste of lotus root is crisp enough, after blanching, pour out the water

Step 3: wash and dice the tomatoes, chop them directly, and put them in a bowl

Step 4: add a little oil in the pot, stir in the scallion, stir fry the diced tomato

Step 5: add a little salt to taste and stir well

Step 6: add 1 tbsp sugar and stir well

Step 7: squeeze in half a teaspoon of ketchup and stir well

Step 8: add the starch water, stir fry until the starch water turns from white to transparent

Step 9: add the boiled lotus root strips and turn them evenly. Wrap them with tomato sauce evenly. Then put them on the plate and sprinkle with scallion

Materials required:

Lotus root: a festival

Tomatoes: 2

Tomato sauce: right amount

Sugar: 1 tbsp

Salt: a little bit

Scallion: right amount

Note: 1. When you cut lotus root strips, you can start boiling water, so that the cut lotus root strips can be directly blanched in boiling water to avoid oxidation in the air for too long. 2. You can use medium and small fire in the whole process to avoid too much fire. 3. The starch water can be diluted. Originally, the tomato sauce and diced tomato will be thick. 4. This dish can also be cooked in the last handful of diced cucumber This way, the color is better and the taste is better

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour