Lotus root Neapolitan style stir fry
This is a recipe for "lotus root Neapolitan-style stir-fry" that uses lotus root instead of pasta. Accented with a crispy texture.
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Material
( For 2 people )
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Lotus root |
About 200g (7.05oz) |
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green pepper |
Three |
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onion |
1/2 piece |
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bacon |
About 100g (3.53oz) |
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Salad oil |
2 tsp |
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ketchup |
3 tbsp |
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soy sauce |
1 tsp |
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sugar |
1 tsp |
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Salt and pepper |
a little |
Napolitan with a nostalgic taste that is familiar in coffee shops. It's very delicious to use lotus root instead of pasta. Introducing the recipe for "lotus root Neapolitan-style stir-fry".
material
Lotus root about 200g (7.05oz)
3 peppers 1/2 onion bacon about 100g (3.53oz)
2 teaspoons of vegetable oil
[Seasoning]
3 tbsp ketchup
1 teaspoon soy sauce
1 teaspoon sugar
A little salt and pepper
How to make
1. Peel the lotus root, cut it in half vertically, lay it horizontally, and cut it to a width of about 5 mm.
2. Slice the onions and remove the seeds from the peppers and slice them horizontally. Cut the bacon into strips to a size that is easy to eat.
3. Heat the salad oil in a frying pan and fry the lotus root and onions until they are clear.
4. Add peppers and bacon and fry on medium heat for about 2 minutes. Add all the seasonings and entangle well, then turn off the heat and finish.
What is its taste?
The sweet and sour taste of ketchup, the refreshing sweetness of vegetables, and the taste of bacon are the best match. The secret soy sauce and sugar make the whole thing mellow. Although it makes you feel nostalgic like Napolitan, it tastes different from when you make it with pasta. The crispy texture of lotus root is a pleasant accent.
"Lotus root Neapolitan-style stir-fry" with red ketchup and green peppers. By all means as a side dish for lunch.