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The most Jingchu delicacy, sour and spicy lotus root belt

Lotus root belt, slender, with sharp buds at the front. The lotus root is segmented, around which there are adventitious roots, and leaves and flowers are drawn. From the middle, there are also tiny tubular pores in the middle of the lotus root belt. The lotus root belt can be eaten raw and cooked. There are many ways to eat it, such as fried, mixed, fried, steamed, fried, and fried. The vegetarian meat can be eaten. In Hubei local eating methods, the most famous ones are "stir fried lotus root belt" and "hot and sour lotus root belt". The former is delicious and original; the latter is hot and sour and appetizing, which is suitable for eating with porridge. Either way, the taste is excellent.

practice

1. Wash the lotus root belt, gently scrape the parts that are difficult to clean the epidermis with a knife, cut the lotus root belt into sections obliquely, wash them with flowing water, then soak them in water (to avoid oxidation and discoloration) for standby; peel and cut the garlic, ginger, dried red peppers and seeds, and then cut them into circles for standby.

2. Heat the pot and fill with oil. Stir the prickly ash in medium and small heat, then take it out and throw it away. Stir the garlic, ginger and dry red pepper.

3. Heat up the stove, stir fry the lotus root in the pot after controlling the water.

4, put a little sugar into the pot and freshen it, pour in a small spoon of white vinegar, add seasoned salt, stir fry quickly until the lotus root is broken (2 minutes or so), then sprinkle with a little white vinegar before the pot starts. (for those who are addicted to spicy food, you can add red hot oil, etc.)