hot and sour lotus root.

hot and sour lotus root.

Introduction:

"Lotus root contains starch, protein, asparagin, vitamin C and oxidase. The cooked lotus root is sweet and warm in nature. It can invigorate the spleen and appetizer, nourish the blood and the heart. Therefore, it can tonify the five internal organs, and has the effect of digestion, thirst quenching and body fluid generation. It is a good health food in winter. By adding Chinese prickly ash and pepper, the single lotus root becomes nutritious and delicious. It can not only appetizer, but also serve for people: pneumonia, tuberculosis, enteritis, diarrhea "Diarrhea due to spleen deficiency"

Production steps:

Step 1: peel lotus root, wash and dice, soak in water.

Step 2: wash green pepper and cut into small pieces.

Step 3: cut green onion, ginger, pepper and pepper.

Step 4: heat the oil in the frying pan and fry the pepper over low heat.

Step 5: saute scallion, shredded ginger and dried pepper.

Step 6: pour in the diced lotus root, stir fry for a while, pour in and taste delicious.

Step 7: add a small amount of water in the middle.

Step 8: pour the green pepper into it and stir well.

Step 9: add salt and vinegar to taste.

Materials required:

Lotus root: half cut

Green pepper: 1

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Chinese prickly ash: 7

Salt: right amount

Delicious: moderate

Vinegar: right amount

Note: lotus root cut can not immediately fry, to soak in water to prevent blackening.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: hot and sour