No section of lotus root can walk out of Hubei alive - Hubei famous dish spicy and fragrant [dry stir-fried lotus root] [home cooking series 10]

Cooking Instructions

1. The lotus root should be
   peeled and set aside by this short and short fat type (this is about
   550g).

   

2. Knife the lotus root into thick slices, as shown in the picture

   

3. Then cut the lotus root into strips as thick as chopsticks according to the size of the gap

   

4. Bring water to a boil in a pot

   

5. After the water boils, add the lotus root and cook for 1-2 minutes

   

6. Drain
   with a colander
   If you're in a hurry, ❗ use kitchen paper to blot up ❗ the excess water

   

7. Drain the void and you can prepare the side dishes.
   
   Cut the shallots and celery into sections; Dried chili peppers are cut into long strips with scissors; Garlic cut into garlic cubes; Cut the ginger into thin strips

   

8. Add an egg yolk, 3g sugar, 1g five-spice powder and 3g salt to the lotus root strips

   

9. Stir to combine

   

10. The next crucial step is to sprinkle in the cornstarch.
    
    Note that ❗ you don't need to put too much each time, like in the video, put a little stirring until there is no dry powder, put down the cornstarch again, and repeat this process until the lotus root will not stick between the silks

    

11. At this point, I got starch about 7-8 times, and the total dosage was about 100g.

    

12. The oil is put in the cold pan, because it is a family practice, I use a small wide oil, and the method of frying it many times

    

13. How do you tell if the oil temperature is right? It's just to throw a lotus root silk down, and after about three seconds, it can float up, and it can be exploded. I turned on a medium-high heat for the whole time, and it took about 2 minutes.
    
    At this step, everyone has to learn the state, if the surface has turned yellow, you can put it up

    

14. After frying for the first time, increase the oil temperature, put all the lotus root shreds into the oil pan, fry again for 20 seconds, and drain the oil

    

15. ❗ Turn off the heat and ❗ add the dried chilies, green and red peppercorns, garlic, and ginger, and stir-fry the pan at extra temperature.

    

16. This is the aroma of stir-frying dry ingredients without turning on the fire

    

17. After the dry ingredients are fragrant, add sugar, salt, monosodium glutamate and five-spice powder, and then turn on the fire and stir-fry the condiments over medium-low heat

    

18. After stir-frying until fragrant, pour in the lotus root, stir-fry evenly, and pour in the celery segments

    

19. Turn off the heat, add the green onion and white sesame seeds, stir-fry and remove from the pan

    

20. A spicy and fragrant dry stir-fried lotus root is ready!
    
    Super Crispy !! There are many layers of taste, first sweet and fresh and then spicy, and the taste is very good!!