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What details should be paid attention to in the process of making dry-fried lotus root sticks?

1. Firepower control: the whole stir-frying process should pay attention to the control of firepower. In the early stage, the moisture of the lotus root can be quickly locked with medium heat, and then slowly stir-fried over low heat, so that the lotus root is ripe inside and crisp outside. Out of the pot time: to judge whether the lotus root sticks are stir-fried in place, you can taste a lotus root stick, if the outside is crispy and tender, you can go out of the pot. Don't stir-fry too much, lest the lotus root sticks become too hard. Loading plate: stir-fried lotus root strips should be loaded immediately after coming out of the pot to maintain its crisp taste.

2. One of the reasons for soaking the lotus root after cutting is to prevent it from discoloration. The second is to wash away the excess starch and make the fried lotus root more brittle. Oil must be put in more, deep-fried with deep-frying, deep-fried with chopsticks while pulling out, so that lotus root silk will not easily stick together. In addition, the step of mixing starch, when the lotus root is ready to pot, can also avoid lotus root adhesion to a greater extent.

3, precautions: in the process of stir-frying, we should constantly stir-fry, so as not to paste the bottom of the lotus root. In addition, the stir-frying time should not be too long, so as not to soften the shredded lotus root and lose its crisp and tender taste. In short, in the production of dry stir-fried lotus root, we should pay attention to the selection of materials, shredding, de-moisture, hot pot cold oil, fire quick stir-fry, seasoning and out of the pan and other details in order to stir-fry delicious dry-fried lotus root.

The practice of stir-frying lotus root sticks, how to make them delicious, and how to cook them at home.

1. Cut the lotus root into two halves and cut into 2 mm thick slices. Soak in water and rinse off the cut starch. Pedicel and seed of green pepper are removed and cut into 2 cm diamond-shaped slices. Garlic seedlings are removed and cut into 3 cm long segments. Heat the pan and heat the vegetable oil until 70% hot. Stir-fry the sliced green pepper, lotus root slices, garlic, salt and monosodium glutamate until all the ingredients are cooked.

2. Preparation materials: wash, peel and cut the lotus root into thin slices or strips; wash the seeds of green and red peppers and cut them into shredded or small pieces; cut garlic cloves and ginger into small pieces. James water treatment: put the cut lotus root strips in boiling water for 1-2 minutes, remove the astringent taste of lotus root and excess starch, remove and cool with cold water and drain. Hot pot cold oil: add the right amount of cooking oil to the pot, heat the oil and add minced garlic, ginger and onions to saute.

3. The practice of stir-frying lotus root strips is as follows: cut the lotus root strips, soak them in water for half an hour, then remove and drain. Prepare chili peppers and garlic. Heat oil in the pan, saute minced garlic, add lotus root and stir-fry, then add chili to continue to stir-fry. Add the right amount of salt, chicken essence seasoning, out of the pot.

4. Peeling and slicing lotus roots with clear soaking can add a little white vinegar. Wash green pepper and cut into strips. Chop green onion, ginger and pepper. Set aside. In a small bowl, add oyster sauce, light soy sauce, sugar, and water. Set aside. Pour oil into the pan and saute spring onions, ginger and chili peppers. Pour in lotus root and stir-fry. Then put in the mixed sauce. Add a little water and boil for a while. Pour in a little balsamic vinegar. Add green pepper and stir-fry, add a little chicken essence.

5, lotus root: 1 section of pork tenderloin: 70 carrots: 1 green pepper: 1 auxiliary material: shredded ginger: right amount of cooking wine: right amount of soy sauce: right amount of starch: right amount of salt: right amount of vinegar: a few concrete steps: the first step is to peel and wash the lotus root. The second step is to cut into strips and put them into clean water and wash them. Wash the pork tenderloin in the third step.

How to stir-fry lotus root sticks is delicious and simple

1. Ingredients: the right amount of lotus root, vinegar, green pepper, ginger, pepper, salt, sugar. Peel and rinse the lotus root, cut it into shreds, add a little vinegar and soak for 10 minutes (change water twice on the way). Pick up and soak the shredded lotus root to drain. Remove the seeds and shred the green pepper and cut the ginger into foams. Heat the oil in the pan and stir-fry with foamed ginger. Add shredded chili peppers and stir-fry for fragrance. Pour in the shredded lotus root and stir-fry quickly.

2. The lotus root is peeled and cut into strips. Slice the pepper and cut the tomato into strips. The oil pan is hot. Put the tomato strips into the pan, stir-fry over medium heat and let the juice overflow. Pour in the green peppers and stir-fry. Sprinkle a little salt to soften the chili slightly. Pour in the lotus root strips and stir-fry for two minutes. Pour a little water along the edge of the pan and cook until the soup is slightly reserved. Season with salt and serve.

3. Ingredients: the right amount of crispy lotus root, green pepper, red pepper, salt, white vinegar, soy sauce, sugar, oyster sauce and starch. Cut the lotus root into strips. Cut green and red peppers into strips. Add salt, soy sauce, oil consumption, sugar, vinegar and starch to the bowl and mix well. Boil water in the pot, pour in lotus root James water for 2 minutes, pick up supercooled water and drain. Pour the hot oil in the pan and stir-fry the green and red peppers until uncooked. Pour in the lotus root and stir well.

How to stir-fry lotus root strips?

Ingredients: the right amount of lotus root, vinegar, green pepper, ginger, pepper, salt, sugar. Peel and rinse the lotus root, cut it into shreds, add a little vinegar and soak for 10 minutes (change water twice on the way). Pick up and soak the shredded lotus root to drain. Remove the seeds and shred the green pepper and cut the ginger into foams. Heat the oil in the pan and stir-fry with foamed ginger. Add shredded chili peppers and stir-fry for fragrance. Pour in the shredded lotus root and stir-fry quickly.

Soak: soak the cut lotus root strips in light salt water to prevent them from oxidizing and blackening and remove some of the astringency of raw lotus root. Drain: soaked lotus root strips need to drain thoroughly. They can be dried with kitchen paper towels or a clean cloth, or they can dry naturally. The less moisture, the easier it is to achieve the effect of crisp when stir-frying. Oil temperature control: when stir-frying lotus root sticks, the oil temperature should not be too high to avoid external coke and endogenesis.

The lotus root is peeled and cut into strips. Slice the pepper and cut the tomato into strips. The oil pan is hot. Put the tomato strips into the pan, stir-fry over medium heat and let the juice overflow. Pour in the green peppers and stir-fry. Sprinkle a little salt to soften the chili slightly. Pour in the lotus root strips and stir-fry for two minutes. Pour a little water along the edge of the pan and cook until the soup is slightly reserved. Season with salt and serve.

Materials: 1 lotus root, 1 green pepper, stir-fried pork tenderloin, shredded spring onion and ginger, 2 tablespoons oyster sauce, salt, sugar and chicken essence. A lotus root, peeled, washed, cut into strips, soaked in cold water and set aside. Stir-fried pork tenderloin, set aside. One green pepper, wash, cut, set aside. Put oil in a hot pan, stir-fry shredded chives and ginger, pour in lotus root strips and stir well. Pour in the fried shredded meat and stir well.

Preparation materials: vegetables such as lotus root, green pepper, red pepper and carrot, chopped ginger and garlic, seasoning such as chicken essence and salt. Wash the lotus root strips and cut them into thin slices or filaments. Add the right amount of oil to the pan and stir-fry the minced ginger and garlic until fragrant. Add the lotus root sticks and stir for a while to soften them slightly. Add carrots and green and red peppers and continue to stir-fry until the vegetables are ripe, add the right amount of salt and chicken essence to season.

Evenly sliced: to ensure the taste, first trim the lotus root into long strips and cut into thin slices so that the lotus root is cooked thoroughly and tastes the same. Flavor pickling: in order to increase the flavor of lotus root, first pickle with the right amount of salt and cooking wine, the time should not be too long, so as not to be too salty. Heat control: when stir-frying, stir-fry quickly over high heat, and then turn to medium-low heat to slowly fry, which can maintain the fresh and tender taste of lotus root.

How to stir-fry lotus root to eat delicious

Lotus root 410g, lean meat 260g, a small amount of oil and salt, a small amount of light soy sauce, a small amount of sweet potato powder, a small amount of dried pepper, a small amount of garlic. First prepare the materials, the lotus root should be washed, peeled, and washed with water inside. The meat is also unwashed, cut and mixed well. Mix it with sweet potato powder, light soy sauce and oil. First heat the pot, then put the oil, and then put the cut lotus root down. You can put the garlic down after stir-frying for a while.

Ingredients: Lotus root section, half bottle cap of white vinegar. Wash the lotus root and set aside. Cut the lotus root into thin slices with a stainless steel kitchen knife. Remember, do not use pig iron kitchen knives, lest lotus root slices turn black quickly. If you pursue higher quality, you can use bamboo knife to cut. Cut lotus root should be immediately put into water, add half a bottle of white vinegar to prevent oxidation, which can also make lotus root slices more crisp and tender.

Can do pork fried lotus root slices, the specific methods are as follows: main ingredients: lotus root 400g, pork 200g, green pepper 50g. Peel and slice the lotus root, drop two drops of white vinegar into the water, soak the lotus root slices, slice pork and green pepper and set aside. Scald the lotus root in boiling water until raw, remove and drain, put a little oil in the pan and fry the fat meat over low heat.

How to fry lotus root strips?

1. Ingredients: the right amount of lotus root, vinegar, green pepper, ginger, pepper, salt, sugar. Peel and rinse the lotus root, cut it into shreds, add a little vinegar and soak for 10 minutes (change water twice on the way). Pick up and soak the shredded lotus root to drain. Remove the seeds and shred the green pepper and cut the ginger into foams. Heat the oil in the pan and stir-fry with foamed ginger. Add shredded chili peppers and stir-fry for fragrance. Pour in the shredded lotus root and stir-fry quickly.

2. Ingredients: right amount of crispy lotus root, green pepper, red pepper, salt, white vinegar, soy sauce, sugar, oyster sauce and starch. Cut the lotus root into strips. Cut green and red peppers into strips. Add salt, soy sauce, oil consumption, sugar, vinegar and starch to the bowl and mix well. Boil water in the pot, pour in lotus root James water for 2 minutes, pick up supercooled water and drain. Pour the hot oil in the pan and stir-fry the green and red peppers until uncooked. Pour in the lotus root and stir well.

3. The lotus root is peeled and cut into strips. Slice the pepper and cut the tomato into strips. The oil pan is hot. Put the tomato strips into the pan, stir-fry over medium heat and let the juice overflow. Pour in the green peppers and stir-fry. Sprinkle a little salt to soften the chili slightly. Pour in the lotus root strips and stir-fry for two minutes. Pour a little water along the edge of the pan and cook until the soup is slightly reserved. Season with salt and serve.

4. Stir-fry lotus root in the following ways: ingredients: Lotus root, white vinegar, garlic, ginger, chopped onions, 1 tablespoon light soy sauce, right amount of salt, 2 tablespoons sugar, 1 tablespoon oyster sauce, 3 tablespoons rice vinegar, 4 tablespoons water, 1 tablespoon corn starch, Pixian bean paste.