Lotus root slices with tomato sauce

Ingredients: 1 lotus root, 1 tomato

Accessories: 2 spoons of sugar, appropriate amount of salt, 2 spoons of tomato sauce, 5 shallots root, appropriate amount of chicken essence

Method: 1. Peel and cut the lotus root and soak in water to prevent oxidation; 2. Cut the tomatoes into small cubes; 3. Add a little oil to the hot pot, add scallions and ginger when the oil is 50% hot, and stir-fry When fragrant, add diced tomatoes and stir-fry; 4. After the soup is made, add tomato sauce and 1 pinch of sugar and stir-fry evenly; 5. Set the fried tomato sauce aside; 6. Heat 50% of the oil in the pan and add the green onions. The ginger is super fragrant; 7. Pour in the lotus root slices and stir-fry; 8. When the lotus root slices are almost cooked, pour in the fried tomato sauce and stir-fry, add a little salt and chicken essence.

Sweet and sour lotus root slices

Ingredients: 2 lotus roots

Accessories: 2 tablespoons of sugar, 1 tablespoon of vinegar, appropriate amount of salt, 5 green onions, Sichuan peppercorns Just the right amount.

Method: 1. Scrape off the lotus root skin, cut off the lotus root joints, wash and slice into pieces, wash in clean water to remove some starch and set aside. 2. Put oil in a frying spoon on fire. When the oil is hot, add Sichuan peppercorns and stir-fry until fragrant. Pour out the Sichuan peppercorns. Leave the Sichuan peppercorn oil in the pot and add green onions and stir-fry until fragrant. 3. Add the processed lotus root slices and stir-fry. 4. Stir-fry for a while, then season. First add vinegar (preferably white vinegar), sugar, and a small amount of salt. Stir-fry and remove from the pan.

Vinegar lotus root slices

Ingredients: 1 lotus root

Accessories: a small piece of onion, 2 shallots, 2 tablespoons of vinegar, a tablespoon of sugar , appropriate amount of salt

Method: 1. Slice the lotus root, dice the onion, cut the green onion into small sections and set aside. 2. Heat oil in a pan, sauté onions until fragrant, then add lotus root slices and stir-fry. 3. Add rice vinegar and sugar. 4. Add chopped green onion and salt before serving.

Fried lotus root

Ingredients: 200 grams of pork filling, 2 lotus roots, a bowl of flour, and 2 mushrooms.

Accessories: 1 green onion, a small piece of ginger, 4 cloves of garlic, appropriate amount of salt, 1 tablespoon of sesame oil.

Method: 1. Add water to the flour and stir it into a paste. Pour the minced mushrooms, onion, ginger and garlic into the meat filling. Add salt, peanut oil for a very fresh taste, and a little soy sauce to mix evenly. 2. Fill one lotus root slice with stuffing, and press the other lotus root slice against it so that the stuffing can be filled into the holes of the lotus root slice, which can better fix the two lotus roots. 3. Coat lotus root slices with flour batter. 4. When the oil is 4 minutes hot, fry it in the pan until golden brown, then take it out of the pan.

Osmanthus glutinous rice and lotus root

Ingredients: one lotus root, appropriate amount of glutinous rice

Accessories: a small handful of dried osmanthus, 100 grams of rock sugar, a complete collection of delicious recipes

Method: 1. Wash the glutinous rice, drain it and set aside. 2. Wash the lotus root and cut a small piece near the lotus root node to make a lid. 3. Rinse the lotus root holes clean. 4. Stuff the glutinous rice into the lotus root holes. 5. After filling with rice, put the cut-off lid back in place and secure it deeply with a toothpick. 6. Put the lotus roots into the pot, add water to cover the lotus roots, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Add rock sugar, dried osmanthus, low heat, and cook for 2 hours. Slice the cooked lotus root and serve. Or, lightly fry the cut glutinous rice lotus root in oil until brown, fry on both sides, and sprinkle with some sugar when eating.