This Way Making Lotus Root is Tastier Than Meat – Everyone, Including Adults and Children, Loves It
Lotus root is usually used for boiling soup and vegetarian stir-fries. Today, spicy and sour sweet lotus root slices are very popular, suitable for accompanying wine and eating with rice. The whole family likes it.
It's best to choose white, crisp lotus root for better taste.
1 Select a fresh and plump lotus root, preferably crisp lotus root, for a better taste. Wash and peel it, then cut it into slices 2-3mm thick. After cutting, soak it in water to prevent oxidation and discoloration.
2 Chop green onions into small segments or slices, slice garlic, and slice red bell peppers diagonally.
3 Bring water to a boil in a pot. After the water boils, blanch the lotus root slices for half a minute. After blanching, immediately transfer them back to water to prevent oxidation.
4 Pour oil into a wok, after the oil is hot, add green onion segments and garlic slices to bring out the fragrance, then add Sichuan peppercorns and dried red chili peppers to (quickly stir-fry) to release their fragrance.
5 Drain the lotus root slices and add them to the pot.
6 Add soy sauce, rice vinegar, white sugar, and salt and stir-fry evenly. Then add a little hot water.
7 After boiling for about 2 minutes, the sauce becomes viscous, add sliced red bell pepper and quickly stir-fry over high heat until the viscous sauce is evenly coated on the lotus root slices. Add chicken broth, drizzle with fragrant oil and stir-fry until it's ready to be served.
Since lotus root is rich in starch and has added white sugar, the sauce will naturally become viscous before serving, so you don't need to use cornstarch slurry to thicken it. This plate of slightly spicy, sour and tasty lotus root slices is especially good with rice.
