It is called "Linggen", women can often eat it when it is cold, fresh and dry, simple fried crispy and refreshing

How to make stir-fried ham with lotus root

[Ingredients]: 2 lotus roots, 200 grams of ham, 1 green pepper, 5 grams of chives, 5 grams of green onions.

[Ingredients]: 1 gram of chicken essence, 10 grams of water starch, 1 gram of sugar, 2 grams of light soy sauce, appropriate amount of salt, appropriate amount of oil.

In the first step, wash the lotus root, peel off the skin and cut it into small thin slices, soak it in cold water for 5 minutes, remove it and set aside, cut the ham into diamond-shaped slices, remove the seeds from the green pepper and cut it into square slices, and cut the chives and green onions into sections. Soak the lotus root slices in water first to remove the starch attached to the lotus root, and the taste will be more crisp.

The second step is to pour an appropriate amount of oil into the oil pan and heat it over high heat, add the green onion segments and stir-fry until fragrant, then add the lotus root slices and stir-fry them quickly for 1 minute, until the lotus root slices are about to become ripe and raw.

Step 3: Pour in the ham slices and green pepper slices and stir well, add chicken essence, sugar, light soy sauce and an appropriate amount of salt to taste and stir well, continue to fry over high heat until the ham and green peppers become soft, then turn to low heat, and pour in water starch. It is not suitable to thicken over high heat, otherwise the soup will be collected too quickly and will become very thick.

Step 4: When the sauce is thick, add the chives and add the shallots, turn to high heat and stir-fry quickly for 1 minute to reduce the juice, turn off the heat and start the pot, put it on a plate, and this lotus root fried ham is ready.

Tips:

1. This stir-fry dish is suitable for making young lotus roots, and it tastes better than the kind of fat and thick lotus roots.

2. The lotus root itself contains starch, so you can soak it in cold water before putting it in the pot, so that it is not easy to stick together when stir-frying, and the taste is more crispy.