This summer’s Chen Yi order made me miss lotus root even more. So, I bought some lotus root to cook lotus root rib soup. I finished cooking the ribs these days, but there are still 2 sections of lotus root left.
In my hometown, lotus root is seldom stir-fried in home-cooked dishes, but when I see lotus root, it is cooked with ribs in soup, or sliced lotus root and stir-fried with chili. I generally prefer non-spicy dishes, so I rarely eat stir-fried lotus root outside.
I just had some extra lotus root in the kitchen today, so I took the opportunity to make this non-spicy stir-fried lotus root mushroom dish.
|1 section (sliced)|
Mushrooms (as you like)
White mushrooms (I’m good at this)
|1/4 (more can be added)|
|1 petal Chopped|
|A little (optional)|
light soy sauce
|A little (depending on preference)|
|About 50-100 ml|
How to make stir-fried lotus root mushrooms
Heat oil in a pan.
Put more oil in the pan, then cover the lotus root slices. I usually only add 2-3 tsp of oil, but this time I have about 2 tbsp of oil.
Add the chopped garlic and white onion.
I prefer the white onion because it is less harsh and the flavor will not overpower the main dish.
When fragrant, add lotus root slices and stir-fry.
Make sure the lotus root slices are covered with oil so that the slices can be evenly sautéed.
Add the mushrooms and continue to stir-fry.
I like these two mushrooms, but if you like other types of mushrooms, you can add/replace them without these two.
Add a little soy sauce and white vinegar and continue to stir-fry, then cover with water for about 1-2 minutes.
This step will ensure that the seasoning added is not absorbed by the mushrooms. The water will spread the seasoning evenly throughout the pan. Alternatively, if you are not very good at slicing the lotus root thicker or thinner, this step will ensure that the thicker slices are cooked through.
Remove the lid, add a pinch of salt and turn the pan over again.
Add salt and turn again. Add salt and flip again. What are you waiting for