Dry pot fragrant wax crisp lotus root

Published Apr 8, 2022 at 21:54pm ET

Food Material List

1 Lotus root
2 Bacon

Operational steps

1 The bacon is cleaned and steamed in a pot for 15 minutes. The scallions and ginger are minced. The bean paste is also minced and reserved.
2 After the lotus root is cleaned, the epidermis is scraped off, sliced and cooked in a boiling pot, and the water is controlled to dry after being fished out.
3 Sprinkle two spoonfuls of dry starch and mix well, so that each lotus root is covered with dry powder.
4 Put oil in the pan.
5 When the oil is heated, fry the lotus root slices in the pot.
6 Deep-fry until the lotus root is golden on the surface, then drain the oil.
7 Steamed bacon sliced;
8 Pour out the oil in the pan, put the chopped bean paste into the pan, stir-fry continuously, stir-fry the red oil, add scallions and ginger, stir-fry the fried lotus root slices together, stir-fry the bacon slices, and finally add a spoonful of sugar to stir-fry evenly, then put out the pan, and finally sprinkle a little sesame or onion flower decoration.

Tips

1. Bacon can be soaked in water before steaming in a pot, because bacon from different places is salty and light. If it is too salty, water soaking can remove excessive salt
2. Bean paste must be chopped before use, which is conducive to the full release of sauce flavor
3. After lotus root slices are cut, it can be soaked in water dripped with white vinegar. Preventing the oxidative blackening of lotus root slices
4, frying lotus root slices after ripening, saving time and fire, dipping dry powder into the pot again, not jumping oil, not oil-consuming, not greasy
5, bacon and bean paste have salty taste, so there is no need to put salt in the final stir-frying, just add a spoonful of sugar, play the role of freshening and softening

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