Dry stir-fried lotus root, friends who love spicy food can't miss it, it's delicious and delicious

Today, I will teach you a Hubei characteristic method, dry stir-fried lotus root silk, spicy and crispy, the more you chew, the more fragrant it is.                      

Dry sauté lotus root shreds

Ingredients: 1 lotus root, a small amount of shredded ginger, Sichuan pepper, dried chili, garlic, an egg yolk, starch, white sesame seeds, salt, chicken essence, shallots, cooking oil

Steps:

1. First prepare a section of lotus root and scrape off the outer skin. After processing, cut off the lotus root joints at both ends. Cut the lotus root hole into lotus root slices with a thickness of about half a centimeter, and then transform it into a long strip of chopsticks, soak it in clean water after all the cuts are made, and add a small spoon of salt. Soak a little white vinegar for about ten minutes, this step can prevent the lotus root from oxidizing and turning black.

2. Next, prepare small ingredients, prepare a little ginger shreds, three garlic grains, and a little dried chili pepper shreds. A small spoon of Sichuan peppercorns, pepper and peppercorns separately.

3. Control the water of the soaked lotus root and put it in a pot. Add a little salt to increase the bottom taste, put in an egg yolk, put the egg yolk to make it fragrant and beautiful, grasp and mix evenly with your hands, put in two small spoons of white sesame seeds, and mix evenly again. Put in three teaspoons of dry starch, corn and potato starch can be grasped and mixed evenly, so that the starch hangs evenly on the lotus root.

4. Put 1 kg of oil from the pot, burn the oil temperature to about 180 degrees, put in the lotus root with bubble powder, spread evenly when you put the lotus root, don't tie it into a ball, and don't put your hands in it, safety first, stir after putting it all in to prevent sticking.

5. Turn on the high heat and fry for about two minutes, fry the lotus root thoroughly and fry it thoroughly, take it out after frying, if you want the lotus root to be more crispy, you must re-fry it at a high oil temperature, and the oil temperature will rise to about sixty percent again, put in the fried lotus root, and re-fry it at a high oil temperature for about 30 seconds, so that it will be more crispy when fried, and it will not be soft when it is cooled. After frying until golden brown and crispy, remove the oil.

6. Pour out the oil, put in the prepared peppercorns, put the prepared dried chilies, minced garlic, shredded ginger, and continue to fry the ingredients until fragrant, the chili peppers are easy to fry paste, so put them together with minced garlic and ginger shreds. After stir-frying thoroughly, add the fried lotus root strips and stir-fry quickly and evenly.

7. Next, seasoning, put in a little salt, the lotus root already has a bottom taste, so don't put too much salt, a little sugar to enhance the freshness, blend the taste, a little chicken powder or chicken essence, continue to stir-fry, pull twice, at this time change to low heat, and finally put a little white sesame seeds, a little green onion, stir-fry evenly, and put it on the plate.

Tips:

A very simple and delicious dry stir-fried lotus root is ready, crispy on the outside and crispy on the inside, spicy and enjoyable, it is a specialty dish on the table, although it is fried in oil, but the taste is not greasy at all, crunchy