Sweet and sour lotus root is a traditional dish in Jiangsu and Zhejiang provinces. It belongs to Jiangsu and Zhejiang cuisines. For me who has a strong stomach, where the dishes are not important, delicious is the key. Ding, crispy pudding with sweet and sour sauce, it have a flavor.
How to make Sweet and sour lotus root
Peel lotus roots, wash them, and dice for later use.
Add water to the pot and use the manual function to boil.
Add chopped cilantro and cook for three minutes. Remove the scallions.
In addition to the above materials, water, sugar, vinegar, and raw soy sauce are mixed together and stirred into sweet and sour juice.
Heat the wok, pour in an appropriate amount of vegetable oil, and stir-fry in the tin.
Pour in sweet and sour sauce.
Close the lid and let it simmer for about 10 minutes. Starch is adjusted to water starch with an appropriate amount of water for use. After thick soup, pour in starch and stir.
Cut a little chives and mix in sweet and sour lotus root.
Load the plate and eat.