Lotus root is nutritious and should be eaten more, this method is more delicious, fresh and crispy, and it is better than braised pork

The smell of lotus root is refreshing, fragrant, slightly sweet and crisp and tender, it can be eaten raw, it can also be cooked into dishes, there are many ways to make lotus root, cold lotus root, stir-fried lotus root, lotus root pork rib soup and so on. Today I want to make a lotus root with a different method, pour in two eggs, and it will be more fragrant than eating pork. 

raw material

1 section of lotus root, 2 eggs, 2 tablespoons of flour, 3 green onions, 1 piece of ginger.

seasoning

Salt, sugar, light soy sauce, tomato paste, bean paste, and cooking oil.

Practice

Part 1: Wash and peel the lotus root, then cut it into thin slices, cut it all and put it in a bowl, pour in an appropriate amount of water and soak the lotus root for a while to prevent the lotus root from oxidizing and turning black. 

Part 2: Cut 3 green onions into small pieces, slice the ginger first and then shred, cut all of them and put them in a bowl for later use. 

Part 3: Beat two eggs into a bowl with chopsticks, then pour in two spoonfuls of flour and stir well. 

Step 4: Soak the lotus root, drain the water and put it in a bowl, then pour the stirred egg batter into the lotus root, and then stir it well. 

Part 5: Brush the pan with oil, put the lotus root in the hot oil and fry, fry one side first, then turn over one side and fry it until it is slightly yellow on both sides. 

Part 6: The lotus root is all fried and put on a plate for later use, let's mix a bowl of sauce, pour 1 teaspoon of salt, 1 teaspoon of sugar, two tablespoons of light soy sauce, 1 tablespoon of tomato paste, and then pour in an appropriate amount of water and stir evenly for later use. 

Part 7: Heat the oil, add chopped green onions, shredded ginger, and 1 tablespoon of bean paste to fry the red oil, then pour in an appropriate amount of water and boil. 

Part 8: Pour in the fried lotus root slices, stir-fry them evenly, and then reduce the juice until the soup is thick. 

The lotus root is ready, fragrant and crispy, very appetizing, and sprinkled with some green onions to enjoy the food, the whole family likes this way of eating, if you like it, try it!

Tips:

When frying lotus roots, keep turning them on both sides to prevent the lotus roots from frying. If you don't like to eat bean paste, you don't need to put it, the taste is still the same.