Practice 1: Slice the cold lotus root.

Ingredients: lotus root, soy sauce, salt, monosodium glutamate, chopped green onion, shredded ginger, garlic slices, all in moderation.

1. Wash lotus root, peel it, cut it into pieces, blanch it with boiling water, control the moisture, and put it in a plate.

2. Put chopped green onion, shredded ginger and garlic slices on the lotus root slices, add soy sauce, refined salt and monosodium glutamate and mix well.

Practice 2: Slice the lotus root and fry it.

Ingredients: lotus root, salt, monosodium glutamate, vegetable oil, all in moderation.

1. Wash the tender lotus root and cut it into thin slices.

2. Heat the oil in the pot, add the lotus root slices and turn them over a few times.

3. Add proper amount of salt and monosodium glutamate and cook immediately.

Practice 3: Lotus root soup.

Ingredients: half lotus root, day lily 10, a little salt.

1, lotus root washed and sliced, day lily washed and knotted.

2. Pour 3 bowls of water into the pot, add lotus root and day lily and cook for 20 minutes until there is about 1 bowl left (the stewing time can be extended or shortened).

3, add salt or other seasoning, seasoning can be drunk.

Practice 4: Slice the sweet and sour lotus root.

Ingredients: lotus root, sugar, vinegar, oil consumption, soy sauce, garlic, onion, all in moderation.

1. Mix a proper amount of sugar, vinegar, soy sauce or extremely delicious, oil-consuming and water, and cut the onion and garlic into powder for later use.

2. The lotus root slices will be crisp in about 2 minutes, while the noodles need to be blanched for a longer time.

3. Heat the oil pan until it smokes, stir-fry the lotus root slices, pour in the right amount of prepared juice, stir well and serve.