Eating Lotus Root Doesn't Make You Ugly, It's Delicious - Spicy, Sour, Sweet Lotus Slices
Lotus root is usually cooked in soup or stir-fried with vegetables. Today's spicy and sour sweet lotus slices are very popular, suitable for pairing with alcohol and eating with rice. The whole family loves it.
It's best to choose white, crisp lotus roots for a better taste.
1 Select a fresh, plump lotus root, preferably crisp lotus root, for a better taste. Wash and peel it, then slice it into 2-3mm thick pieces. After slicing, soak it in water to prevent oxidation and discoloration.
2 Chop the green onions into small segments or slices, and slice the garlic. Slice the star anise diagonally into strips.
3 Bring water to a boil in a pot. After the water boils, blanch the lotus slices for half a minute. After blanching, immediately transfer them back to water to prevent oxidation.
4 Heat oil in a wok. When the oil is hot, add the green onion segments and garlic slices to sauté until fragrant. Then add star anise and dried red chili peppers to further enhance the fragrance.
5 Drain the lotus 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, when the soup thickens, add the star anise strips. Quickly stir-fry over high heat until the thick soup evenly coats the lotus slices. Add chicken powder and drizzle with fragrant oil to finish.
