What are the methods of stir-frying diced lotus root?

You must pay special attention to the preparation method of fried lotus root cubes, because sometimes if you don’t pay attention to some techniques, the taste will change, and the lotus root cubes will not be crispy enough. So in order to be able to make these delicacies at home by yourself, you can learn from the methods below.

1. Ingredients

Lotus root, onion, garlic, green pepper, salt, pepper powder, chicken essence, aged vinegar, soy sauce

1. Prepare the ingredients, dice the lotus root, mince the green onion, slice the garlic, and cut the green pepper into small pieces.

2. Turn on the heat, pour in oil, and when it is 80% hot, add onion, garlic, and green pepper and stir-fry.

3. After the aroma comes out, scoop out the diced lotus root and pour it into the pan and stir-fry.

4. Quickly add a few drops of aged vinegar, stir-fry evenly, add appropriate amount of water, and continue to stir-fry.

5. When the juice is about to dry up, add salt, chicken essence, and pepper powder for seasoning, and add soy sauce to adjust the color before serving.

2. Stir-fried lotus root with garlic and chili sauce

Material

Main ingredients: a piece of lotus root, half a bottle of Lee Kum Kee chili garlic sauce. , auxiliary materials: 1. Cooking oil. , 2. A little cold water. , 3. Salt, chicken essence.

practice

1: Wash the lotus root, peel it, cut it into cubes, blanch it in boiling water and filter out the starch.

2: Pour oil into a hot pan. When the oil is 30% hot, add half a bottle of Lee Kum Kee Chili Garlic Sauce, stir-fry for a while, and pour in the blanched lotus root cubes.

3: Add a little bit of cold water to simmer for about 3 minutes, then add salt and chicken essence, stir-fry and serve.

3. Sautéed Lotus Root with Asparagus and Black Beans

Material

A handful of asparagus, 1 lotus root, 2 tablespoons of Lao Gan Ma black bean sauce, 6 chili peppers, 3 cloves of garlic, 1 handful of Sichuan peppercorns

practice

1. Remove the nodes from the lotus root, scrape the skin with a knife, and cut into dices for later use; remove the older parts of the asparagus roots and cut into dices, leaving the tip of the asparagus half a finger long; chop the chili pepper and mince the garlic.

2. Pour a proper amount of oil into the wok and heat it. When the oil is hot, add the peppercorns and fry until fragrant. Then remove the peppercorns and discard them. Add the chopped chili and minced garlic and fry until fragrant.

3. After the seasonings are fragrant, pour in the diced lotus root and stir-fry over high heat for 1 minute. Then add the asparagus and stir-fry for half a minute. Pour in the Lao Gan Ma black beans and stir well. Finally, add a little salt and MSG.

Tips

1. The peppercorns must be put in after the oil is hot to release their fragrance. When the color changes slightly, you can remove them and throw them away. This way, the dish will have the fragrance of the peppercorns and it won't taste like a landmine.

2. Don’t cut the lotus root and asparagus cubes too big. Cut them into the size of a fingernail. This will make them easier to cook and easier to absorb.

3. Lao Gan Ma itself is salty, so just add a little salt and MSG at the end.