By Zero Dessert
Lotus root 1 section
15 g each of green onion and garlic
1 scoop of sugar
Balsamic vinegar 2 scoops
1 scoop of light soy sauce
1 scoop of oyster sauce
1 scoop of tomato sauce
Half a scoop of starch
7 scoops of water
1. Raw materials
2: Peel and slice the lotus root
3. Blanch boiling water.
4: Stir well in water, rice vinegar, oyster sauce, soy sauce, sugar and starch in a bowl.
5: Stir-fry in hot pan with cold oil, green onion and garlic.
6: Stir-fry the blanched lotus slices
7: Pour in the sautéed sauce.
8: Stir-fry until thick, hang the sauce on the lotus slices and turn off the heat.
9. Serve out
Lotus slices are super hot and easy to cook, so you don't have to fry for too long.
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