First, the practice of halogen lotus root
1. Lotus root can be washed without peeling and put into casserole.
2. Put the washed pork belly into the casserole.
3. Beef tenderloin is also put into the casserole.
4. Wash all seasonings (star anise, clove, cinnamon, dried tangerine peel, nutmeg and pepper), put them in a pot (preferably put them in a seasoning bag or wrap them in gauze), pat Jiang Ye loose and put them in.
5. Pour some soy sauce, but pour more, so it's easy to color. After the soy sauce is mixed, the soup will be sauce red (it is best to add enough water to the marinade soup so as not to destroy the taste of the marinade.
6. Pour in a little cooking wine, skim off the floating foam in the soup after the fire boils, and continue to cook on medium heat until you can wear meat with chopsticks. If it can pass easily, you can add salt and spiced powder to the pot to taste. The taste of soup is salty than that of ordinary cooking;
7. Braised pork can be taken out in about 1.5 hours (the marinade in the pot can be used to marinate tofu skin, kelp, eggs and so on. ).
8. Slice the pickled lotus root and meat and serve.
Second, the production skills of lotus root
1. Lotus root can be eaten raw, cooked, mashed and drunk, or dried and ground to cook porridge.
2. Eat lotus roots with yellow and brown skin and thick and white meat. If it is black and stinks, it is not suitable for eating.
3. Cooked lotus root food is suitable for frying, stewing, frying and cooking, such as "eight treasures stuffed lotus root" and "fried lotus root box".
4. Don't use iron when cooking lotus root, so as not to lead to food blackening.
5. The uncut lotus root can be stored for one week at room temperature, but because the lotus root is easy to turn black and the cut surface is easy to rot, the cut lotus root should be covered with plastic wrap and refrigerated for about one week.