Red lotus root slices

Red lotus root slices

Introduction:

"You know, lotus root can be divided into pond lotus root and field lotus root. When cooking, the taste quality of pond lotus root is far better than that of field lotus root. Tang lotus root: white and tender texture, juicy, good quality, long, small hole, a little later on the market. Tian lotus root: the quality is not as good as Chi lotus root. It has short body, many holes and is on the market early. When we buy lotus root in the market or supermarket, we can choose the lotus root in the pond and identify the size. Whether it's a three or four node lotus root, it must be a pond lotus root as long as one of the nodes is longer than a bunch (the direct distance between the index finger and thumb is fully extended)

Production steps:

Step 1: the second section of the pond lotus root is the most tender and clean. It's sweet to eat raw. Cold is the best. Cut lotus root into thin slices, blanch and cool water, set aside.

Step 2: put half cooked sesame, dried pepper and coarse chili powder in a bowl.

Step 3: cool the oil in a hot pan, add star anise, ginger slices and prickly ash, fry them slowly over low heat, change color, and remove the flavor.

Step 4: take out the hot oil and let it stand for a few seconds. Then pour it into the bowl. Serve with the spicy oil.

Step 5: leave a little oil in the pan, stir fry Pixian bean paste over low heat to get red oil.

Step 6: take another bowl, pour in soy sauce, salt, sugar, white vinegar, chicken juice, stir well, sweet and sour sauce.

Step 7: pour the cold juice into the lotus root slices evenly, and then pour the sour and sweet juice evenly.

Step 8: add the red oil evenly and color it. Add some spicy oil according to your taste. Finally, sprinkle sesame seeds.

Materials required:

Lotus root: a bar

Dried pepper: more than ten pieces

Coarse chili powder: appropriate amount

Cooked sesame: right amount

Ginger slices: right amount

Star anise: two

Zanthoxylum bungeanum: right amount

Salad juice: 2 tbsp

Soy sauce: 1 tbsp

Salt: half a teaspoon

Sugar: 2 tbsp

White vinegar: 2 tbsp

Chicken juice: 25g

Pixian Douban: 1 tbsp

In summer, you can eat lotus root to reduce weight. In summer, I eat lotus root every two days. According to my personal experience, lotus root once every two days has a significant effect on acne, constipation, rhinitis, heat and mild obesity. Have the above history of friends might as well try, not more than a week, the body will be much lighter~

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour