With the addition of small ingredients, the sour, hot and crispy [fried lotus] has a unique flavor

With the addition of small ingredients, the sour, hot and crispy [fried lotus] has a unique flavor

Introduction:

"The taste of lotus root in Shaanxi is different from that in other places. One of the characteristics of lotus root in Shaanxi is that it is crisp, tender and without residue, and the lotus root is broken and unconnected. Therefore, this kind of lotus root is especially suitable for cold sauce. It has also become a dish with high appearance rate from star hotels to street restaurants. The technique of "frying" is very simple. In the last process of cooking, you pour hot oil on it, accompanied by "Yila ~ ~!" With a sound, the smell of curl comes. The addition of minced ginger greatly improves the taste of this dish. It's very refreshing to eat! "

Production steps:

Step 1: Shaanxi jiuyanlian Festival.

Step 2: this lotus root cross cut diameter of 89 cm, fine texture, no residue, crisp and delicious.

Step 3: peel and wash the lotus and cut it into thin slices. Blanch it in boiling water and then rinse it in cold water to keep the crisp and tender taste.

Step 4: take a bowl, control the water content of boiled lotus and put it into it.

Step 5: pour in proper amount of white vinegar.

Step 6: add a little salt and sugar, and place the dried chili rings and ginger on the lotus.

Step 7: then put oil on the pot, throw a few pepper grains in, wait for the oil hot pepper fried coke, take out the pepper grains, the hot oil into the lotus.

Step 8: put a plate upside down on the bowl, simmer for 1 or 2 minutes, then mix well and serve.

Materials required:

Lotus root: one

Ginger powder: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: half a teaspoon

White vinegar: 2 teaspoons

Sugar: half a teaspoon

Hot oil: 2 teaspoons

Note: 1. Here's a trick. After pouring hot oil, it's better to cover and simmer for a while to keep the hot gas of the oil for a while, so that the lotus can fully absorb the aroma of hot oil and taste more mellow. 2. You can choose your favorite vinegar, but white vinegar is the best, which will not affect the color of the dishes. 3. Don't blanch lotus root slices for too long. Blanch them in boiling water for a few seconds to avoid crispness. 4. Lotus slices, put for a while easy to black, starch is caused by oxidation. If you don't stir fry the cut lotus immediately, soak it in cold water to isolate oxygen and it won't turn black. 5. The ratio of sugar to vinegar is generally 1:2. 6. Finally, the key point is that fried lotus is delicious, and ginger, dried pepper and pepper are indispensable. Among them, ginger powder is particularly important, which is similar to the effect of "finishing touch", especially to improve the taste. Do not believe you try, a small amount of minced ginger and minced ginger fried lotus, the taste is absolutely not the same!

Production difficulty: simple

Technology: fried

Production time: 10 minutes

Taste: hot and sour