There are many ways to stir-fry in the lotus pond, and different methods have different tastes. Let's take a look at how to make delicious lotus pond cooking.
Exercise 1
material
Lotus root, Dutch bean, auricularia auricula, carrot, red pepper, garlic, salt, sugar, starch, rice vinegar, broth.
working methods
1. Peel lotus root, remove old tendons from peas, soak black fungus, and clean all ingredients.
2. Slice lotus root, carrot, pepper and garlic. Blanch the lotus root in a boiling pot, remove it and soak it in cold water for later use.
Blanch the peas and soak them in cold water. You'd better add a few drops of oil when scalding peas. Auricularia auricula and carrots are also ripe. In addition, mix a small bowl of water starch with broth, salt, sugar, rice vinegar and starch for later use.
4. Add a little oil to the pot.
5. Saute red pepper and garlic slices. Stir-fry all the ingredients, pour water starch along the edge of the pot and stir well.
Exercise 2
material
lotus root
working methods
1. Peel white lotus root, cut into thin slices, soak in clear water, slice carrot, slice green pepper, crush lily, and soak black fungus.
2. Boil a proper amount of water, add lotus root slices and blanch for about 1 min, and drain the cold water for later use.
3. If the pot is hot, add a little oil, add carrot slices, green pepper slices, black fungus and ginkgo and stir fry for a while.
4. Pour in the drained lotus root slices, stir fry quickly for a while, and add some salt to taste.
5, turn off the fire, leave the stove, add lily and mix well.
Exercise 3
material
One lotus root, half a carrot, two fungus, one lily, two coriander, garlic, salt, a little chicken essence, and a proper amount of water starch.
working methods
1, soak auricularia auricula, wash and tear small flowers; Remove the brown part of lily, break it into small petals and clean it; Wash carrots, slice, wash celery and cut into small pieces; Peel and slice lotus root; Slice garlic.
2. After the water in the pot is boiled, add a little oil and salt, add carrots, fungus, celery, lotus root and lily in turn, quickly blanch, remove cold water and drain.
3. When the oil in the pot is 70% hot, add the garlic slices and stir fry until fragrant. Put all the ingredients into the pot and stir fry quickly for two minutes. Season with salt and chicken essence, thicken with water and starch.
skill
1, stir fry quickly to ensure crisp taste.
2. If there are fresh lotus leaves, it is more in line with the style of lotus pond cooking, and there is a faint lotus fragrance.
3. The ingredients of this dish can also be replaced by yam, water chestnut and Dutch beans.
Exercise 4
material
Tender lotus root tip, Dutch bean, shelled tender water chestnut, salt, chicken essence.
working methods
1. Wash lotus root, peel and cut into thin slices. Drop some white vinegar into clear water and soak lotus root slices in white vinegar water.
2. After washing the peas, remove both ends, and everything will be split in two. Wash the shelled tender water chestnut for later use.
3. Take out the lotus root slices and drain the water. Heat the oil in the pan, stir-fry the lotus root slices a few times quickly, and add some water while frying.
4. Pour in peas and stir fry until bright green.
5. Pour in the tender water chestnut and stir fry. Add some salt and chicken essence and stir well.