This spicy lotus root stir-fry is a house recipe combining crispy, healthful lotus root with the spicy model of Sichuan xiaomila chili peppers and Pixian doubanjiang (crimson bean paste), and the savory sort of delicate and darkish soy sauce.
Making ready lotus root
After eradicating the 2 ends of the lotus root, there could also be silt residue inside the center gap, so now we’ve got to clean it fastidiously. Rinse and clear it completely.
After we lower the lotus root into devices, now we’ve got to soak the lotus root in water to forestall the lotus root from oxidizing and turning black. The blackened lotus root will have an effect on the appears of the dish.
How one can stir-fry lotus root
Prior to stir-frying, now we’ve got to carry out a preliminary maturation treatment on the lotus root. After cleansing, slicing, and soaking, we parboil the lotus root for 2 minutes.
If the stir-frying methodology is used solely the technique, the lotus root is prone to be more durable to mature. This can take further cooking time, and adversely have an effect on the feel and magnificence of the lotus root. The floor of the lotus root devices is prone to be uncovered to the model new wok floor longer, searing them, earlier than the devices prepare dinner dinner dinner completely.
A keep in mind on the seasoning half: soy sauce and doubanjiang are salty in model. Verify the sort after along with these components earlier than along with salt.
Spicy lotus root stir-fry is a fast home-cooked recipe that you simply’d have the flexibility to make for lunch or dinner. I hope you might like this Spicy Fried Lotus Root!
Spicy Lotus Root Stir-fry
1 wok spatula
1 mixing bowl for soaking the lotus root, and cooling it after boiling
1 sieve for draining the lotus root
Put collectively the climate.
Fill the wok (or an infinite saucepan) with enough water to cowl the lotus root and produce it to a boil. Whereas ready for the water to boil, proceed preparing the climate.
Peel the lotus root and reduce into devices.
500 g lotus root
Clear the lotus root completely to take away all silt, and soak it in water.
Chop the inexperienced onion, garlic, and chili pepper. Lower the inexperienced onion into segments 3-4 cm (1 to 1½ inches). Slice the chili peppers diagonally, on the bias. Lower the garlic into large chunks.
1 inexperienced onion, 4 cloves garlic, 5 present xiaomila chili peppers
When the water reaches a boil, add the lotus root, and return the water to a boil. Then proceed to prepare dinner dinner dinner over medium warmth for two minutes. Drain the lotus root and discard the water. Submerge the lotus root in cool water to cease the cooking. Drain the lotus root.
Wipe the wok dry and add the oil over medium warmth. Add the garlic and chili pepper, and stir-fry for quite a few seconds till aromatic.
5 present xiaomila chili peppers, 4 cloves garlic, 20 ml oil
Add the fermented bean paste (doubanjiang) and blend with the garlic and chili peppers. When the doubanjiang has combined with the oil giving it a reddish shade, add the lotus root and stir fry evenly.
5 ml Pixian doubanjiang, 500 g lotus root
Season the lotus root with 3ml (½ tsp) darkish soy sauce, 7ml (1 ½ tsp) delicate soy sauce, 2ml (½ tsp) salt (to sort), and 3ml (rounded ½ tsp) sugar. Then and add the inexperienced onion segments.
3 ml darkish soy sauce, 7 ml delicate soy sauce, 2 ml salt, 3 ml sugar
Swap to a plate and serve.
- You will need to clear the holes of the lotus root completely on account of there could also be silt inside.
- Soy sauce and doubanjiang have a salty model. Verify the kind of the dish earlier than along with salt.
Vitality: 337kcalCarbohydrates: 58gProtein: 9gFats: 10gSaturated Fats: 1gPolyunsaturated Fats: 3gMonounsaturated Fats: 6gTrans Fats: 0.04gSodium: 809mgPotassium: 1800mgFiber: 14gSugar: 9gVitamin A: 1131IUVitamin C: 275mgCalcium: 144mgIron: 4mg
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