In fact, I think I should repent. I always thought that lotus root can only be eaten in cold sauce, but when I combined bacon and lotus root bravely, I could make different delicacies. When making this delicious cut lotus root slices, it can be soaked in water dripping with white vinegar to prevent oxidation and blackening of lotus root slices.
Practice:
1. Clean the bacon, steam it for 15 minutes, then take it out, chop up the onion and ginger, and chop up the bean paste
2. Clean the lotus root, scrape off the skin, slice it, blanch it in a boiling water pot, take out the water and control the drying, sprinkle two spoonfuls of dry starch and mix well, so that each piece of lotus root is covered with dry powder
3. Put the oil in the pot. When the oil is 60-70% hot, deep fry the lotus root slices in the pot until the surface of the lotus root slices is golden, then drain the oil and cut the steamed bacon into slices
4. Pour out the oil in the pot, put the chopped bean paste into the pot, stir fry continuously, stir fry the red oil, put in the onion and ginger, stir fry the fried lotus root slices together, put in the bacon slices, stir fry, finally add a spoonful of sugar, stir fry evenly, then put out the pan, and finally sprinkle a little sesame or scallion flower for decoration