Sweet and sour lotus root without meat (with hot and sour juice)

Sweet and sour lotus root without meat (with hot and sour juice)

Introduction:

"Fried lotus root tastes crispy, whether it's spicy, spicy, sweet and sour, or whatever taste is delicious. Today, if you have a hot and sour taste, as long as you master the proportion of vinegar and other seasonings, you can make a hot and sour" hot and sour lotus root dice "

Production steps:

Step 1: prepare raw materials 2

Step 2: dice lotus root

Step 3: the ratio of soy sauce and vinegar is 1:2.5 or 1:3 (basically one teaspoon of soy sauce and three teaspoons of vinegar), then add a small spoon of sugar, appropriate amount of salt and chicken essence, and appropriate amount of pepper to form a bowl of juice

Step 4: saute pepper and pepper in hot pot to cool oil

Step 5: add scallion and stir fry until fragrant

Step 6: add diced lotus root and stir fry for about 3 minutes

Step 7: pour in a bowl of juice and stir fry well

Materials required:

Lotus root: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Scallion: right amount

Salt: moderate amount (with chicken essence)

Pepper: right amount

Note: Tips: 1. Lotus root can also be blanched to speed up the frying speed. 2. After many times of practice, whether it is to make hot and sour cabbage or hot and sour cuisine of raw soy sauce and vinegar 1:3 or 2,5, the acidity is just good, but it is also very fragrant, but we must add appropriate amount of sugar, so that it is not just the sour taste of vinegar. If you like it, it's 3. If you don't like it, it's 2. 5. If you like hot pepper, you should have more. 3. Stir fry hot pepper and Chinese prickly ash first, and then add scallion. In this way, it won't make the scallion ripe, and the hot pepper and Chinese prickly ash have no aroma.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour