Lotus root in red oil

Lotus root in red oil

Introduction:

Production steps:

Step 1: put the chili noodles into a bowl, and then add some sesame seeds.

Step 2: heat the oil in the pan, turn off the heat and wait for about 15 seconds. Pour the oil into the chili noodles. (the oil must be cooked, but it can't be poured into the chili noodles immediately, otherwise it will paste.)

Step 3: mash peanuts into peanuts.

Step 4: peel and wash lotus root.

Step 5: cut the lotus root into two millimeter pieces, soak it in water, and remove the starch from the lotus root.

Step 6: boil water in the pot, add lotus root slices and blanch.

Step 7: soak the boiled lotus root in cold boiled water.

Step 8: add salt, sugar, vinegar, chicken essence, peanuts and pepper oil to mix well.

Materials required:

Lotus root: a section

Ripe peanuts: right amount

Sesame: right amount

Hot pepper noodles: right amount

Salt: right amount

Cold vinegar: 1 teaspoon

Sugar: half a teaspoon

Chicken essence: appropriate amount

Note: it is said that the red oil lotus root in traditional Hunan cuisine is to add mashed garlic. Personally, I prefer the crisp and slightly sweet taste of lotus root. I don't add ginger and garlic. I can make up for what I like.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy