Crispy and tender shredded vegetables


Crispy and tender shredded vegetables

The dish of "crispy and tender three shreds" exudes a refreshing feeling just by hearing the name. The lotus root is cut into fine and even pieces, with a natural crispness and sweetness, and it becomes even whiter after blanching; the shredded radish is full of moisture, and it makes a crackling sound when bitten, with a slightly spicy and sweet aftertaste; the shredded green pepper is bright green, crisp and tender with a clear and spicy taste, which just neutralizes the sweetness of the first two. After being quickly stir-fried in hot oil, the three kinds of shreds are wrapped in a light oil fragrance, which does not compete with each other's taste but sets off each other's freshness. The crispness of the lotus root, the crispness of the radish, and the crispness of the green pepper are layered in the mouth, with a salty and light taste, and the freshness of the vegetables themselves. Whether it is served with rice or eaten alone, it exudes a refreshing and appetizing feeling.

Ingredients

Steps

  1. Cut 100 grams of lotus root into shreds and place on a plate for later use.
    Cut 100 grams of lotus root into shreds and place on a plate for later use.
  2. 150g carrots cut into shreds and set aside.
    150g carrots cut into shreds and set aside.
  3. Cut 50g green pepper into strips and set aside.
    Cut 50g green pepper into strips and set aside.
  4. Dice 5 grams of ginger and garlic and set aside.
    Dice 5 grams of ginger and garlic and set aside.
  5. Heat water to 60 degrees, add a spoonful of oil and a spoonful of salt. Add carrots and lotus roots, blanch and place on a plate for later use.
    Heat water to 60 degrees, add a spoonful of oil and a spoonful of salt. Add carrots and lotus roots, blanch and place on a plate for later use.
  6. Put 80 grams of cooking oil in a pan and sauté the ginger and garlic until fragrant.
    Put 80 grams of cooking oil in a pan and sauté the ginger and garlic until fragrant.
  7. Pour in lotus root and carrot and stir-fry for 40 seconds, then add a spoonful of oyster sauce, a teaspoon of light soy sauce, a teaspoon of chicken essence, an appropriate amount of table salt, then pour in shredded green pepper and stir-fry for 30 seconds.
    Pour in lotus root and carrot and stir-fry for 40 seconds, then add a spoonful of oyster sauce, a teaspoon of light soy sauce, a teaspoon of chicken essence, an appropriate amount of table salt, then pour in shredded green pepper and stir-fry for 30 seconds.
  8. Remove from heat and serve.
    Remove from heat and serve.
Languages
Knackig zartes Gemüse - Deutsch (German) version
Crispy and tender shredded vegetables - English version
Verduras desmenuzadas, crujientes y tiernas - Española (Spanish) version
Légumes râpés croustillants et tendres - Français (French) version
Sayuran iris renyah dan empuk - Bahasa Indonesia (Indonesian) version
Verdure tritate croccanti e tenere - Italiana (Italian) version
カリカリで柔らかい千切り野菜 - 日本語 (Japanese) version
바삭하고 부드러운 야채 볶음 - 한국인 (Korean) version
ผักหั่นฝอยกรอบนุ่ม - แบบไทย (Thai) version
脆嫩三絲 - 香港繁體中文 (Traditional Chinese - Hong Kong) version