Speaking of lotus root, everyone should have eaten a lot of it on weekdays. Some people like to use it to make pork rib soup, some people like to use it for stir-fry, and some people like to use it as a cold dressing. By the way, I prefer to eat fried lotus root slices. I believe many people have the same opinions as me. Of course, if you eat fried lotus root slices, you usually choose crispy lotus root. After all, powdered lotus root is only suitable for making soup. If it is used for stir-frying, the taste is very strange, so crispy lotus root is more suitable for it. of.
Speaking of fried lotus root, everyone definitely hopes that the lotus root fried by yourself is white and crisp, but I found that many people are unsatisfactory when frying lotus root. It is not easy to turn black or tasteless. Why is this? In order to avoid the problem of oxidation and blackening of the lotus root, many people blanch the lotus root slices in the pot, but after blanching, they find that there is no use for eggs. So, what is the problem in the link? In fact, it is necessary to blanch lotus roots, but we need to add one more step to ensure that the fried lotus root slices are white, crisp and tasty.
[Ingredients]: red pepper, lotus root, garlic cloves, chicken essence, white vinegar, salt, dark soy, peanut oil
[cooking process]
1. Rinse the prepared lotus root, peel it, and cut it into thin slices. Don't stop, add water to the pot on the other side and bring it to a boil. After the water is boiled, add an appropriate amount of white vinegar, then pour in the lotus root slices and blanch for about 1 minute. (The lotus root must be blanched with white vinegar. This is the secret of the lotus root slices not turning black)
2, after the lotus root slices are blanched in water, you can remove them and put them in cold salt water, soak for about 5 minutes and then remove them. ; At the same time, we washed and cut the peppers, slapped the garlic cloves, and chopped them for later use.
3, add oil to the pot, when the oil temperature rises, throw in the garlic slices and sauté, finally add the lotus root slices, stir-fry for about 2 minutes, then throw in the chili rings, then add salt, chicken essence and old sauce Once the flavor is tasted, stir-fry and enjoy.
