Many female friends like to eat sweet and sour lotus root slices, because eating more lotus root slices can have the effect of beauty beauty and nourishing the body. The following is how I share the sweet and sour lotus root slices. Let's have a look.

Method 1 of sweet and sour lotus root slices: lotus root 1 about 250g, garlic 1, onion 1, 4 tablespoons of aged vinegar, 3 tablespoons of sugar, salt 1 tablespoon, chicken essence 1 tablespoon, with a small amount of soy sauce.

working methods

1, the lotus root is scraped and cleaned, and sliced for later use.

2, garlic pat flat chopped, diced.

3. Mix vinegar, salt, sugar, soy sauce and chicken essence to make sauce.

4. Pour oil in a hot pot and add garlic to stir fry.

5. Add lotus root slices and stir-fry until 80% mature.

6. Pour in the sauce and stir-fry until the soup becomes sticky.

7, hurry to the plate in case the lotus root slices are not crisp.

Sweet and sour lotus root tablets Method 2 Materials: 250g lotus root, 50g sugar and 20g vinegar.

working methods

1. Peel the lotus root, wash it, cut it from the middle, cut it into semicircular pieces with a thickness of about 0.2 cm, and put it in clean water.

2. Boil a pot of water, add lotus root slices, blanch them thoroughly, remove them, cool them in cold water, filter out the water and put them in a plate.

3. Put the sugar and vinegar into the lotus root slices and stir well to serve.

Small technique

This dish can also be eaten as a hot dish. After the lotus root is scalded, it need not be too cold. Put sugar and vinegar into a pot, add a small amount of water, then add (0.2g) salt and (2g) starch, then add lotus root slices, stir them evenly, and hang the juice evenly on them.

Sweet and sour lotus root tablets Method 3 Materials: lotus root 1 23g, medlar 20, ginger 1, white vinegar 30ml, sugar 35g, salt 5g and water starch.

working methods

1. Peel and slice the lotus root, wash the starch with clear water, and soak for several times 10 minute.

2. boil water. After boiling, add lotus root and cook for 3 minutes, then add Lycium barbarum and cook for 1 minute.

3. Prepare water starch when cooking lotus root, and pour salt, white vinegar, sugar, water and corn starch into a small dish and mix well.

4. Boil for 4 minutes. Pick up the lotus root slices and drain the medlar.

Put a little oil in the pot, and Jiang Mo will smell good.

6. Pour in lotus root slices and medlar and stir well.

7. Pour in the sauce and mix well, and collect the juice on low heat.

Four ingredients of sweet and sour lotus root slices: lotus root, sugar, balsamic vinegar, chicken essence and sesame oil.

working methods

1. Wash the lotus root, peel it, cut it into thin slices, quickly put it in clean water and add a few drops of white vinegar to soak it for a while to prevent it from turning black.

2. Soak lotus root slices in boiling water.

3. Take it out quickly, take a shower and soak it in cold water.

4. Take out the lotus root slices, drain the water, enlarge the bowl, add 2 tablespoons of white sugar, 1.5 tablespoons of balsamic vinegar and a little chicken essence, mix well, then pour sesame oil on the plate.

Preparation method of sweet and sour lotus root slices Five materials: lotus root, sugar, vinegar and salt.

working methods

1, peeled lotus root, sliced and soaked in water.

2. Put enough water in the pot. When the water boils, add lotus root slices and cook for another minute.

3. Take out the lotus root slices, cool them in cold water, and filter out the water.

4. Add a little sugar, vinegar and salt (no salt) and mix well.

Sweet and sour lotus root slicing method 6 Materials: fresh lotus root 250g, green pepper 50g. 1 tablespoon oil, 2 tablespoons vinegar and sugar, 1/2 teaspoons refined salt, 10 pepper, proper starch and a little sesame oil.

working methods

1, peel lotus root, remove nodes, cut it into 0.3 cm thick slices with a top knife, throw it into cold water, take it out and drain.

2. Heat the wok over high heat, add a little base oil, add pepper granules and stir-fry, take out pepper, add lotus root slices and stir-fry, cook vinegar, add white sugar and refined salt, add the soup until it tastes delicious, and when the soup is sticky, add the green pepper horn, stir well, thicken the water starch, pour sesame oil, and put it in a bowl.

Stunt characteristics

Sweet and sour, crisp and tender.

Small technique

After slicing lotus root, washing it with cold water can remove mucus, prevent oxidation and keep it white.

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