Lotus Root Stir-fry

Step 1

Ingredient pretreatment:

Wash 300 grams of lotus root, cut it into thin slices about 3 - 4 millimeters thick, and put it into clear water and drop a little white vinegar to soak to prevent the lotus root slices from turning black due to oxidation.

Cut 10 grams of ginger into diamond-shaped slices, 10 grams of red pepper into diamond-shaped blocks, and divide 10 grams of shallots into white parts and green parts. Cut the white parts of shallots into sections for later use.

Step 2

Blanching lotus root slices:

Pour 500 milliliters of clear water into the pot and turn on high heat to boil the water.

After the water boils, add 5 grams of salt and stir well, then pour in 10 milliliters of white vinegar.

Put the soaked lotus root slices into the pot and keep the water boiling. Blanch for 2 minutes and then take them out and soak them in cold water.

Step 3

Stir-fry seasonings to release fragrance:

Pour 15 milliliters of oil into the pot, heat it on medium-low heat. When the oil is hot, put in the sliced ginger and quickly stir-fry to bring out the fragrance.

Add scallion sections and red pepper blocks, turn to medium heat and stir-fry, continuously turn the ingredients and stir-fry until there is a distinct fragrance.

Step 4

Stir-fry together and season:

Take out the lotus root slices from the cold water and drain the water, then pour them into the pot.

Add 3 grams of salt and 5 milliliters of white vinegar, and quickly stir with a spatula.

Step 5

Take out and plate:

Stir-fry until the lotus root slices are evenly coated with seasonings. Take out the lotus root slices and plate them. Sprinkle with green shallots as a decoration and then it can be served and tasted.