How to stir-fry lotus root

The lotus stem is the young rhizome of the lotus. Under suitable conditions, the lotus stem can become lotus root. It has a variety of colors, with white, yellow and pink being the most common. There are many records of lotus stems in ancient times. They have high edible value and can be cooked in many ways. The simplest way is to stir-fry the lotus stems. Once you master the method, you can cook it at home. So, how do you make stir-fried lotus root? Let’s take a look below.

Making seasoning: salt, a little sugar (for flavor), white vinegar,

Production process: (Lotus stems cannot be stored for a long time, so it is best to buy and fry them now. Today’s stems have been stored for a little longer, so if you buy them in the morning and fry them in the evening, the quality will be worse)

1. Wash the lotus stems, scrape off the skin with a knife if it is difficult to clean, soak in water for later use, and cut into sections diagonally before putting into the pot;

2. Chop the garlic and ginger into fine pieces, and cut the fried dried red pepper into rings with scissors for later use;

3. Pour oil into the pot, add a few peppercorns on medium-low heat, sauté until fragrant, remove from the pot, add minced garlic and ginger, sauté until fragrant, turn to high heat and stir-fry 1 medium lotus root, add a little sugar to enhance the flavor, add appropriate amount of salt, stir-fry evenly, spray some white vinegar before removing from the pot, and sprinkle with fried dried red pepper rings.

Nutritional composition Regarding the nutritional composition and quality and safety level of lotus root stems, lotus root stem samples were collected from Ludayuan in Jiayu County, Hubei Province, and the production area in Wuhan City, and sent to the Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Wuhan) for testing. The results showed that the main nutritional content of the fresh samples was 4.82%~5.29% dry matter, 0.51%~0.73% crude fiber, 0.70%~0.80% protein, and 1.47%~1.60% total sugar; the contents of major heavy metals such as arsenic, lead, cadmium, and mercury that affect the quality and safety level were much lower than the limit values ​​of the national standard GB 2672-2005 "Limits of Contaminants in Food", and were only about 1%~30% of the limit values. As for pesticide residues, for the young lotus root strips, the amount of pesticide used in the cultivation process of the previous year was very small, and no pesticides were used in the field for nearly 10 months before the harvest of the young lotus root strips, so they were not tested; for the lotus root strips, pesticides were basically not used or were used very rarely during the cultivation process. Nevertheless, the possible impact of pesticides on the quality and safety level of lotus roots and lotus root strips needs further evaluation. Manufacturing