Hot and sour lotus root is a home-cooked dish with good color and flavor, its delicious taste and rich nutrition, it is a dish that many people like. The sour and hot lotus root has a sour and spicy taste, and the lotus root has a crisp taste, and the aroma of dried chili peppers and vinegar makes people appetite great. This dish is rich in nutrients such as vitamin C and dietary fiber, and has the effects of clearing away heat and relieving heat, appetizing and eliminating food. In addition, the cooking process of hot and sour lotus root is simple, making it suitable for home production.
The charm of hot and sour lotus root lies first of all in its attractive color. After delicate knife processing, the lotus root is presented in neat and uniform small pieces, each piece is as white as jade, exuding a faint fragrance of lotus root. Under the stir-fry of hot oil, the lotus root quickly becomes golden and attractive, and together with various peppers and spices, it creates a colorful visual feast.
The palate of this dish is rich and layered. When you first enter the mouth, the first thing is that the faint sour taste spreads on the tip of the tongue, as if you have been transported into another world of taste. Then, the spicy and numb flavors of chili pepper and Sichuan pepper begin to stimulate the taste buds, adding a bit of excitement and vitality to the dish. And the crisp taste of the lotus root is even more irresistible, It is very good to use it for food and wine, how to make it, let's continue to look down.
——【Hot and sour lotus root】——
Ingredients]: 2 sections of lotus root.
Seasoning]: 2 pickled chili peppers, 1 piece of pickled ginger, 2 cloves of garlic, 1 green garlic sprout, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of fresh matsutake mushroom, 2 tablespoons of white vinegar.
——Production method and steps——
Step 1: Peel the lotus root, change the knife and cut it into thick slices, then change the knife to cut it into thick strips with chopsticks, and then change the knife to cut it into small dices, and put it on a plate for later use.
Step 2: Cut the pickled ginger into small particles, cut the garlic into minced pieces, cut the pickled pepper into rings, and cut the green garlic seedlings into small pieces, and put them on a plate for later use.
Step 3]: Add water to the pot and bring to a boil, put the lotus root into the pot, put a spoonful of white vinegar, boil for 2 minutes on high heat, and fry the lotus root in water. Then take it out and drain it for later use.
Step 4]: Heat oil in a pot, add minced garlic, soaked ginger, and soaked chili peppers, and stir-fry over low heat until fragrant.
Step 5: Stir-fry the seasoning to bring out the fragrance, add the diced lotus root, stir-fry evenly over high heat, and fry the water vapor of the lotus root.
Step 6]: Stir-fry the diced lotus root for about 1 minute, then add 1 tablespoon of salt, 1 tablespoon of fresh matsutake mushroom, 1 tablespoon of sugar, 2 tablespoons of white vinegar, stir-fry evenly over high heat, add green garlic sprouts, continue to stir-fry evenly, and then put it out of the pot and put it on a plate.
- Cooking tips -
This simple "hot and sour lotus root" is done, the good lotus root taste is crisp and tender, the taste is sour and spicy and refreshing, delicious and delicious, it is a good anti-greasy dish, especially suitable for big fish and meat after the festival to eat tired of doing to eat, if you like it, you can give it a try, that is, pay attention to these small details when making.
Today's dish, it is best to choose white lotus root, and it is best to choose the tip part of the lotus root, this kind of lotus root has a crisp and tender taste, and the taste is sweet, especially suitable for stir-fried and cold salad.
It is best to cut the fried lotus root into shreds or cubes, so that it is easy to absorb the flavor when stir-fried.
It is best to blanch the lotus root in the pot, blanch the lotus root, which can remove the odor and reduce the time of frying.
Don't use an iron pot for blanching, the iron pot will make the lotus root oxidize and discolor, and put a little salt and white vinegar when blanching to prevent the lotus root from changing color.
Don't put other spices in this dish, just pickled chili pepper and ginger.
If you like a more sour and spicy taste, you can increase the amount of rice vinegar and dried chili peppers in moderation.
In short, as a home-cooked dish, hot and sour lotus root is not only easy to learn, but also nutritious and delicious. By mastering the ingredients, heat and seasoning ratios, everyone can easily cook this summer cold dish at home. Sharing this dish with family and friends is sure to add warmth and beauty to the table. Let's try to make this spicy and sour lotus root dish with great color and flavor!
I want to say two more words here, that is, matsutake fresh, many people may not know what it is, in fact, it is a compound seasoning, which is made with matsutake mushrooms, mushrooms, etc., which is almost a substitute for chicken essence!