夏天要多吃蓮藕，教你清炒蓮藕的家常做法，清脆爽口，開胃又下飯。【百變小廚坊】#夏天美食 #清炒蓮藕 #家常食譜 #下飯菜
As the saying goes, a good man eats ginger for three days and a woman eats lotus roots for three days. This shows that the nutritional value of lotus roots is very high. Eating some lotus roots properly has many benefits for the body, especially in summer. We must eat more lotus roots. Today I will share with you a very simple and delicious home-made method of stir-fried lotus roots. Prepare one or two lotus roots and cut off the head and bottom of the lotus roots. Don’t choose lotus roots. Make sure to buy lotus roots with nodes on both ends. This kind of lotus root will be very clean and will not have silt. But if we find that the nodes on both sides of the lotus root are gone when we buy lotus roots, this kind of lotus root It is not recommended to buy it because there will be a lot of silt inside . You can see the difference between these two lotus roots. The silt in the middle of the lotus root is not only very dirty , but also contains insect eggs and is difficult to clean. Even after washing it, the color inside is still muddy yellow and not good-looking. The lotus root with nodes at both ends is very clear and clean in the middle after being cut. So everyone must remember to choose the lotus root nodes at both ends that are intact before buying. Then we use a peeler to peel off the skin of the lotus root. After removing the lotus root skin, you can see that the lotus root inside is snow-white. When choosing lotus roots, everyone must Be careful not to choose lotus roots that are too big or too small . Choose lotus roots that are moderate in size and are round and plump. The stir-fried lotus roots will be more crisp and delicious. The very small lotus roots will taste particularly bad after being fried , and the color will easily turn black. This is what the lotus roots look like after being completely peeled. Peel the lotus roots and cut them into thick slices. Don’t cut them too thin, but don’t cut them too thick . If you cut them too thin, the taste will not be so crisp. If you cut them too thick, they will not be easy to cook and taste. So it’s just right to cut them to a thickness of about 0.2-0.3 cm. After all the cuts are done, put them in a basin and then add an appropriate amount of clean water to wash away the excess starch in the lotus root. Lotus roots are similar to potatoes and contain a lot of starch. The starch will cause our lotus roots to turn black in color. In addition , it will also make the fried lotus roots black and stick to the pan. Therefore, you must use water to wash away all the excess starch in the lotus roots. Wash until the water inside turns milky white, then pour out the water and rinse repeatedly with running tap water several times until the water in the basin becomes clear, which means that the starch in the lotus roots has been thoroughly cleaned. In life, many people fry lotus roots that are black, soft and stick to the pan because the starch inside is not washed clean. After washing, drop a few drops of white vinegar into it. Any brand of white vinegar can be used. The lotus roots soaked in white vinegar taste more crisp and refreshing , and it can also prevent the lotus roots from oxidizing and turning black. Then add a lot of clean water. The water must be cold water. Soak all the lotus root slices completely and put them aside to soak for 5 minutes. At this time, let’s take a look at the lotus root with a lot of silt in the lotus root holes just now. This lotus root . If you buy this lotus root , how do you deal with it every time ? We all know The mud inside the lotus root hole is basically not clean. No matter how clever you are in cleaning lotus roots, the mud inside cannot be cleaned. It is a pity to throw it away. After all, the price of lotus root is not cheap. So today I will share with you a little method to remove the mud inside the lotus root. First, we need to change its shape. Use a kitchen knife to cut it into two slices like this , then turn the lotus root over and continue to slice it into thin slices. The thinner the better. After cutting into thin slices, we can see the mud inside the lotus root hole. It is really dirty. Then change the knife and cut it into lotus root shreds. After all the shreds are put into a basin, and then add an appropriate amount of clean water. Let’s wash the lotus root shreds several times. After the lotus root is cut into shreds, the dirt inside will be exposed outside the lotus root . At this time, we can wash it a few times to completely wash away the dirt inside. However, you can see that after the dirt on the surface is completely cleaned, the color of the lotus root shreds is still light yellow, which is not beautiful. So we must pay attention when buying lotus roots . If you think it’s a pity to throw away the lotus root, you can also cut it into shreds , wash it clean, and then use it to stir-fry lotus root shreds or cold-mix lotus root shreds. It is also very delicious. Then we prepare a piece of ginger to make it look It ‘s more beautiful and the color looks better. The skin of the ginger must be peeled off, and then the ginger is cut into thin slices like this, and then cut into thin strips with a knife. The thinner the better, so that the ginger can adhere to the lotus root better. After cutting, put it on a plate for later use. Then prepare two millet peppers and cut them directly into pepper rings. Of course, you can also cut them into the way you like. After cutting, put them together with the ginger strips. Prepare a beautiful bowl below , add a spoonful of salt, a little MSG, an appropriate amount of white sugar , an appropriate amount of white vinegar , corn starch, and half a bowl of water. Then use a spoon to stir it thoroughly and evenly to make a simple sauce. This way we will cook it later 炒中又好， 10秒到账。 English: There will be no rush during the production process . After fully stirring, put it aside for later use. Then prepare a pot, pour an appropriate amount of clean water into the pot, bring the water to a boil, put the lotus root slices into the pot and cook for 10 seconds. The cooking time must not be too long. If it is cooked too long, the lotus root will turn black and the taste will not be good. 10 seconds is just right because the lotus root is cut very thin, and 10 seconds is enough to cook it until it is cooked. When the time is up, drain the water, take it out and immediately put it in cold water to let the lotus root slices cool immediately. Only in this way can the lotus root taste crisp and refreshing. Heat the oil in the pot to 70%, pour in the chili and shredded ginger, stir -fry until fragrant, then drain the water from the lotus root slices and put them into the pot, keep stir-frying over high heat for 10. The time of 10 seconds is mainly to allow the aroma of shredded ginger and chili to better enter the lotus root. Then pour the prepared sauce along the edge of the pot and stir-fry over high heat until it is well-seasoned. This process can be stir-fried for a maximum of 20 seconds before removing from the pot. Sprinkle a handful of chopped green onions before removing from the pot to increase the aroma and color. Stir-fry for another 5-6-78 times before it is ready. Dear friends, you have watched the video here. If you think my video is helpful to you , please give me a like with your lucky hands. Every like and support from you is my greatest motivation to move forward. Thank you for your attention and support. The stir-fried lotus root made in this way is snow-white in color without being black , and has a crisp texture without being soft. Most importantly, the method is super simple. The color combination is also very appetizing. It tastes sour, spicy, crispy and delicious. Friends who like it must collect it and try it. Well, we will stop sharing here today. Thank you for collecting it. See you tomorrow. Bye
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