bittersweet
Sour, sweet, bitter, spicy and salty (fresh) -- who knows the Zen taste of teaThe main reason for adding vinegar is to make the lotus root not change color as much as possible.Stir fry quickly to ensure the crispy taste and no loss of nutrients in vegetables.
Step 1 . Peel and slice the white lotus root, and soak it in water; Red pepper, balsam pear, agaric cut into small pieces, lily break into pieces.
Step 2 . Boil a proper amount of water, blanch the lotus root slices for about 1 minute, remove and rinse with cold water and drain for standby& lt; br /> If the pot is hot, add a little oil and stir fry red pepper, balsam pear and agaric for a while& lt; br /> Pour in the drained lotus root slices, stir quickly for a while, and add some salt, sugar and vinegar to taste.
Step 3 . Turn off the heat and leave the oven. Add the lily and stir well.
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