Lotus root slices in oyster sauce

Overview

The lotus root is the rhizome of the lotus. Each section is fat and the image is very cute. We often compare the arms of babies to lotus root sections, which shows how popular it is. The ancient literati praised the lotus as a gentleman among flowers. It emerges from the mud without being stained, and washes the clear ripples without being evil. Although it is a beautiful ideal of the literati, it seems to be just hypocritical. For a foodie, delicious food is king. Lotus root is a treasure all over the body. It is delicious when eaten raw or cooked, and has high nutritional value. Lotus root is rich in high-quality protein (about 2%). Its amino acid composition is close to the needs of the human body and has high biological value. In addition, lotus root is also rich in dietary fiber (about 2%) and has high calcium and phosphorus content (89 mg of calcium and 285 mg of phosphorus). The iron content is also high, and regular consumption can prevent iron deficiency anemia. Traditional Chinese medicine believes that lotus root is cool in nature and sweet in taste, raw lotus root is cold, can clear away heat and promote fluid production, cool blood and stop bleeding, disperse blood stasis; cooked lotus root is warm, can nourish the spleen and stomach, stop diarrhea, benefit blood, and promote muscle growth. The lotus root can be eaten raw or cooked, but I prefer fried lotus root slices. Don't fry them for too long to remove the astringency and make them crispy and sweet. Add a little oyster sauce for freshness and seasoning. You can eat it directly from a large plate without rice.

Tags

• hot dishes
• home cooking
• oil
• oyster sauce
• tender lotus root

Ingredients

Steps

1. 1 Cut off the lotus root joints from the purchased lotus roots and use a paring knife to remove the outer skin. I remember when I was little, my dad asked me to use square bamboo chopsticks to scrape the skin, but now I’m too lazy.

   

2. 2 Cut the lotus root slices about 5 mm thick. Do not cut them too thin, as they may break easily.

   

3. 3 Place the cut lotus root slices in clean water to wash off the surface starch and prevent oxidation and blackening.

   

4. 4 Put oil in the pot and heat it up.

   

5. 5 Stir-fry the lotus root slices over high heat for a few times.

   

6. 6 Add oyster sauce.

   

7. 7 Stir well, add a little boiling water and bring to a boil.

   

8. 8 Take it out of the pan and put it on the plate. It is crisp, tender and sweet, very delicious.