Today, I will share this simple automatic fast food with you. "Spicy diced lotus root" is a fresh dish that everyone likes very much. Lotus root soup is the kind of soft and waxy lotus root, which naturally eats its crispness. It takes 2 minutes to cook, which is particularly simple to make, but it tastes spicy and refreshing, refreshing and appetizing, and delicious. We like Dali best.
Although the manufacturing is simple, there are still several important key points to pay attention to. How to keep the fried diced lotus root from turning black? How to make diced lotus root white? Next, let's look at the production method. Spicy diced lotus root raw materials: lotus root, 5 dried peppers. Exercise:
Peel the lotus root and cut it into dices. Put it in a deep bowl, wash it with clear water several times, remove cassava starch, put a small bowl of clear water, drop a small amount of white vinegar, and immediately soak the diced lotus root in white vinegar water for a few minutes.
Step 2: Dice the lotus root, pick it up and dry it. Wash the dried red pepper and cut it into sections for use. Put an appropriate amount of cooking oil in the pot, heat it to 70% heat, add dried Chili peppers and stir-fry until fragrant. Add diced lotus root and explode quickly. Add a little water and stir-fry diced lotus root. Stir-fry until the diced lotus root becomes more and more transparent, and add some white vinegar.
Step 3: add a little salt and sugar, add a little monosodium glutamate, turn well and take out the pot. Spicy, cool and delicious. Soak lotus root in white vinegar water after cutting, which can prevent lotus root from turning black. Take stir-fried diced lotus root as an example. Adding some water while frying can make lotus root more tender. The lotus root of this dish is tender, and the best lotus root is pointed. Diced lotus root should be crisp. Stir-fry it twice in the pot, even if it is out of the pot, don't stir-fry it soft, it doesn't taste good.