Fried shredded lotus root with green and red pepper-You Are Foodie

By Miranda
75

Fried shredded lotus root with green and red pepper

The Dajiang Evening News published by Wuhu daily newspaper group is deeply loved by readers all over the country. It is not easy for a prefecture level evening paper to reach provincial cities and the whole country. This is the spirit of "Wuhu sample", which once caused a sensation in the Chinese media.I didn't subscribe to Dajiang evening news, but I want to read the digital version. I always think that Dajiang evening news is doing quite well.A few days ago, I sent Xing Jia, the editor of Dajiang evening news (trend &\8226; delicious), an email with "my family's private dishes". Unexpectedly, it appeared in the newspaper a few days later. Thank you, editor Xingjia, and Dajiang evening news.Lotus root, also known as lotus vegetable, is the hypertrophic rhizome of lotus in the water lily family. It is rich in nutrients, including starch, protein, asparagus, etc. Raw food is crisp and tender, cooked food is fragrant and waxy, and it is an important vegetable in the off-season of spring and summer. Lotus root is cold in nature and sweet in taste. It has the effects of clearing blood stasis, relieving annoyance and thirst, stanching bleeding and strengthening the stomach, tonifying the heart and generating blood, and nourishing and strengthening the body. Lotus root is also a superior tonic. The nutrition of lotus root powder is easily absorbed by the human body, which is suitable for the weak to nourish the body. This dish is made of sliced lotus root, fried with shredded green and red pepper. When the dish is finished, the green pepper shreds are green, the red pepper shreds are bright, and the lotus root shreds are white, fresh and palatable.

Main Ingredients

the lotus root 300 g

Auxiliary Ingredients

Red pepper 100g
Big Green Pepper 100g

1. there is a hole in the middle of the lotus root, which is difficult to cut. Be sure to slice it obliquely and then cut it. After cutting, soak in clean water to prevent discoloration.2. the green and red peppers should be removed from the inner layer to make the color green.3. the blanching time of lotus root should be well controlled. Generally, it can be done after boiling.4. when frying in the pan, you can put 1g of prickly ash into the pan. When the flavor comes out, remove the prickly ash and do not use it.Preparation time: 10 minutesCooking time: 10 minutes

Step 1 . Raw material pictures& lt; br />@ MeiShiChina.Com

Step 2 . Rinse the lotus root and peel it. After washing, place it on the chopping board and slice it into thin slices.

Step 3 . And then cut the thin slices into fine wires evenly& lt; br />@ MeiShiChina.Com

Step 4 . Then, soak in clean water& lt; br />@ MeiShiChina.Com

Step 5 . Remove the seeds of green pepper and red pepper respectively, and remove the white gluten in the inner layer, so that the color is uniform and the thickness is even.

Step 6 . Then cut them into filaments similar to lotus root& lt; br />@ MeiShiChina.Com

Step 7 . Remove the roots of the chives and wash them. Cut them into powder& lt; br />@ MeiShiChina.Com

Step 8 . Wash the pot and put it on the fire. Add 500 grams of water and bring it to a boil.

Step 9 . After boiling, remove it immediately and cool it with cold water. Drain the water for later use.

Step 10 . Spoon vegetable oil into the pot, and put the chopped green onion into the pan.

Step 11 . Pour in green and red pepper shreds and stir for several times.

Step 12 . Stir fry the green and red pepper shreds for several times& lt; br />@ MeiShiChina.Com

Step 13 . Add shredded lotus root and stir well& lt; br />@ MeiShiChina.Com

Step 14 . After seasoning with refined salt and MSG, pour sesame oil on it, turn it out of the pot and put it on a plate.

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