material

Ingredients: lotus root 1 knot, ingredients: one green and red sweet pepper each.

Seasoning: Appropriate amount of edible oil, a little salt and monosodium glutamate, and a little white vinegar.

working methods

1. Wash and slice the lotus root, soak it in white vinegar water for a while, and drain it for later use.

2. Remove the pedicels, seeds and slices of green and red sweet peppers.

3. Boil the pot until it is dry, pour in cooking oil and heat it, then pour in lotus root slices and green peppers in turn, stir fry, add a little water to the pot and stew.

4. Add salt and turn off the fire. Add monosodium glutamate and mix well to serve.

Practice 2,

material

Lotus root, pepper, minced garlic, salt, oil

working methods

1. Pour the oil into the pot. When the oil is hot, add the lotus root slices and stir fry.

2. After the lotus root slices are heated evenly, pour in a bowl of water, add a proper amount of salt, and put the chopped peppers and minced garlic into the pot.

When the water in the pot is almost dry, you can boil it.

skill

For this kind of vegetable that can be eaten raw, it is best not to add too much seasoning, just fry it with a little salt.

Exercise 3,

material

Lotus root 1 node, half a green pepper, half a red pepper, 2 cloves of garlic, 5g of pepper, salt 1 tsp, white vinegar 1 tsp, chicken essence 1 tsp, vegetable oil 1 tsp.

working methods

1. Wash lotus root, peel and cut into thin slices;

2. Soak the cut lotus root slices in light salt water for later use;

3. Cut the green pepper and red pepper into sections respectively, and chop the garlic into minced garlic;

4. Heat the oil in the pot, stir-fry the peppers for fragrance, and remove the pepper to leave the bottom oil;

5. Add minced garlic and stir-fry, then add lotus root slices and stir-fry;

6. Add green pepper and red pepper and stir-fry until broken;

7. Finally, add white vinegar, salt and chicken essence, stir-fry evenly and take out the pot.

Practice 4,

material

Lotus root 1 strip, a little minced garlic, an appropriate amount of chopped green onion, an appropriate amount of salt as seasoning, and a little mushroom essence or chicken powder as seasoning.

working methods

1. Wash and peel the lotus root and cut it into thin slices (about 0.2 thick). If you are lazy, you can also use a plane or two garlic pieces to break them into powder, and wash the onion pieces and cut them into sections for later use.

2. Stir-fry minced garlic in the oil pan. When the garlic turns slightly golden, stir-fry the lotus root slices over high fire. Add a little water to stir-fry lotus root slices and turn to medium heat for seasoning.

3. When the soup is slightly thick, try the taste, sprinkle all the chopped green onion and stir fry quickly. Turn off the fire and put it on the plate.

Practice 5,

material

Appropriate amount of lotus root, garlic slices, chopped green onion and pepper.

working methods

1, lotus root slices.

2. Saute shallots and garlic in a frying pan, add lotus root slices and stir fry slightly. Add oyster sauce and salt to taste, stir-fry until the lotus root slices are cooked.

3. Add proper amount of white vinegar and black vinegar before taking out the pot, sprinkle with pepper and chopped green onion for color matching, add sesame oil and mix well to serve.

Practice 6,

material

500g of lotus root, Tang Qin100g, 30g of minced garlic, 20g of Jiang Mo, a little milk and oyster sauce, and a proper amount of salt, sugar and peanut oil.

working methods

Practice: lotus root peeled and washed, sliced and soaked in water for later use; Wash celery and cut into sections for later use; Put oil in the pan, saute garlic and ginger, add lotus root slices and celery, stir-fry for a while, add a little south milk and oyster sauce, and season with salt and sugar. Serve.