Sweet and Sour Lotus Root

1. Cut the lotus root into dices about one centimeter (rinse with water several times so that the lotus root dices will be crispy), chop the green onions, take a small bowl and add two spoons of soy sauce and one spoon of vinegar (if you like sour ones) Friends can add more), two spoons of sugar, one and a half spoons of starch, two spoons of water, mix well, set aside

   

2. Heat the oil in the pot to 60% heat, add the diced lotus root and stir-fry

   

3. Add a spoonful of salt and half a spoonful of chicken essence and continue to stir-fry for about a minute. Pour the seasoning in the bowl into the pot and stir-fry the seasoning and diced lotus root until each piece of lotus root is fully coated with the seasoning.

   

4. Stir-fry well and add chopped green onion and serve.

   

Tips

The crispy diced lotus root with the sweet and sour taste is very delicious!
Lotus root can eliminate blood stasis and clear heat, relieve irritability and quench thirst, stop bleeding (nosebleeds, hematuria, bloody stools, uterine bleeding, etc.), resolve phlegm, and treat pneumonia, tuberculosis, enteritis, diarrhea due to spleen deficiency, and hemorrhage in women. After the lotus root is cooked, its nature changes from cool to warm, and it loses its ability to eliminate blood stasis and clear away heat. Instead, it becomes beneficial to the spleen and stomach, nourishing the stomach, nourishing yin, replenishing blood, and stopping diarrhea.