Lotus root has the effect of clearing heat and cooling blood, laxative diarrhea and spleen appetite. It is a low-fat food with high nutritional value and diversified eating methods.
Wash and peel, cut into pieces, and soak in clear water, change the water several times, filter out sticky starch. It is best to drop a few drops of white vinegar in water to prevent oxidation.
The soup pot is on the fire, boil a pot of water, and the oyster slices are poured into the water, and the water in the pot will be boiled out when it is boiled.
For a sweet and sour sauce: 15 grams of sugar, 15 grams of vinegar, 10 grams of soy sauce, 2 grams of salt, 20 grams of water.
Heat the wok on the fire and heat it to the appropriate amount of vegetable oil. Drain the water into the pan and cook for a while. Cook the sweet and sour sauce. When the soup is almost the same, pour the water to the starch. Loading.
You can't use iron wok when making lotus root, because the iron pot is rich in iron, and the lotus root will turn black when it meets iron. It should be made with non-stick or stainless steel pot. The same is true for peas.