Composition:
250g of lotus root, 3 octopus, appropriate amount of onion ginger, half a green pepper, 50g of peanut oil, soy sauce 1 0g, salt 1 0g, pepper powder 1 0g, chicken essence10g, and cooking wine10g.
Production method:
1, prepare all the ingredients first.
2. Cut the belly of the peach blossom with kitchen scissors and remove the internal organs.
3. Wash the peach octopus with tap water.
4. Cut the drained peach octopus into strips with a knife. I'm a peach octopus. I cut it four times.
5. Cut the washed lotus root from the middle and then cut it into thin slices.
6. Then shred the green pepper with a knife and shred the onion and ginger for later use.
7. After pouring a proper amount of water into the pot and boiling, add a spoonful of salt and cooking wine, put the peach blossoms in the pot and blanch for 30 seconds, then remove and drain the water for later use.
8. In the same way, the lotus root slices are blanched with clear water and rinsed with cold water.
9. Pour the peanut oil into the pot and heat it, then add the pepper granules and stir-fry slowly to get the fragrance, then add the shallots and ginger and stir-fry until fragrant.
10, at this time, pour the blanched lotus root slices into the pot and stir fry for a while.
1 1. Add pepper to improve the taste.
12, add raw light to color.
13, add some salt and chicken essence to taste.
14, the fire continued to fry for about 1 minute.
Add chopped green pepper and red pepper.
16, the fire continued to stir-fry the green pepper until it changed color.
17, the peach octopus after drowning.
18, the fire continued to stir for about 1 minute, and the fire was turned off.
19, Lala Lala, delicious and nutritious lotus root slices are out of the pot.
20, delicious to stop, accidentally ate again.
Finished product drawing
Tips:
Remember, remember, when the peach octopus is scalded, the time should not be too long, and it should not be too long when it is fried. Too long will cause the peach octopus to become like a rubber band.