Pan-fried lotus root slices
Overview
Lotus root is an extremely common ingredient. When I was a child, when I would argue for snacks, my mother would stuff a piece of lotus root that had just been dug out of the pond into my mouth. Then I was so happy, holding it in one hand and stuffing it in my mouth, I jumped out to play with my friends. At that time, I was greedy. I never remembered that the lotus root still needed to be peeled, nor did I care that there was still mud in the lotus root hole. I only had the fragrance in my mouth and the satisfaction in my heart. Speaking of lotus roots, we have to think of lotus roots from Honghu, Hubei. When hosting a banquet, the finale must be a jar of fresh and fragrant soup. Honghu lotus root and pork ribs soup, known as the treasure in the water, is also famous as a beautiful soup in the world, with regional characteristics and the essence of Jingchu food culture. Lotus root can be divided into red lotus root and white lotus root. Red lotus root is better for simmering soup. The soup is red in color. After stewing, it is pink and sweet, soft and waxy, and complements the bones. White lotus root is best stir-fried cold and stir-fried. It is crispy, sweet and delicious in the mouth, and overflows with fragrance. Making a pot of pork ribs and lotus root soup is not an easy task, so keep it simple! The simpler a thing is, the more difficult it is to do it well. For example, cooking, I feel it is not a simple thing. It not only pays attention to the color, aroma, taste, shape, and utensils, but also the cook's mentality, current state and feeling, and dishes made with gratitude and anger cannot be compared. The pan-fried lotus root slices I made today naturally use white lotus roots, which are crispy and crispy. Adding various seasonings to add layers of flavor to the original simple texture, it’s so delicious that you can’t stop eating it.
Tags
Ingredients
Steps
-
Prepare the ingredients in advance
-
Peel, clean and cut the lotus root into thin slices, soak in water for 5 minutes to remove excess starch, remove and drain and set aside
-
Cut the pickled radish into cubes, and cut the root, ginger, garlic, coriander, green onion, and red pepper into cubes and set aside
-
Heat a pot, pour in an appropriate amount of oil, and cook until cooked. Pour the drained lotus root slices into the pot and fry over medium heat
-
While frying, add garlic, ginger, salt, pepper powder and light soy sauce
-
When 7 is mature, add the root of the ear root, pickled radish, red pepper flakes, coriander and chopped green onion, mix well, and then take it out of the pot and put it on a plate
-
Finished product pictures
