Delicious dish: Stir-fried lotus root, spicy and sour, crispy and delicious, refreshing for the first days of autumn

Early-season lotus root is one of the typical ingredients of autumn, famous for its crunchy texture, natural sweetness and rich nutritional content. Not only containing a lot of vitamin C, vitamin B, fiber and minerals such as potassium, calcium, iron, lotus root is also highly appreciated by Oriental medicine for its ability to clear heat, moisturize, strengthen the spleen, helping the body fight against dryness and fatigue during the changing seasons.

When transformed into a spicy and sour stir-fried lotus root dish, the characteristic crunchy and sweet taste of lotus root blends with the cool sour taste and the warm spiciness of chili, creating a perfect balance between cool and hot. The dish not only stimulates the taste buds, making the meal more attractive, but also helps purify the body, increase resistance, very suitable for the whole family to enjoy in the early autumn weather.

Ingredient:

• 1 young lotus root
• 1/2 carrot
• 1 handful of celery
• 1 tablespoon chili sauce
• 3 minced garlic cloves
• Cooking oil, seasoning powder, spices
• a little balsamic vinegar

Making:

Preparation:

Peel the lotus root, slice it into thin strips and soak it in vinegar and salt water to keep it white. Peel the carrots and slice them into thin strips. Wash the celery and cut it into pieces.

Stir-fry vegetables:

Saute garlic with hot oil, add chili sauce and stir-fry until fragrant. Add celery and carrots and stir-fry for a few minutes, then add lotus root and stir-fry well.

Season:

Drizzle with balsamic vinegar, season with seasoning powder and spices to taste. Stir-fry quickly until crispy, then turn off the heat.

Finished product:

Stir-fried spicy and sour lotus root has eye-catching color, light aroma, crunchy and sweet taste of lotus root and carrot mixed with a little sourness, moderate spiciness, served with hot rice, extremely delicious.