Lotus root is very rich in nutritional value and can also be used as medicine. Lotus root can be used not only for cooking rice and making incense pots, but also for making soup and porridge. There are many ways to eat, each with its own characteristics. Recently, a friend introduced a new method of lotus root to Bian Xiao, which tastes particularly good, that is, stewed lotus root. The following small series will share the practice of braised lotus root with everyone, so that everyone can taste the taste of this dish.

Exercise 1:

1. Step 1: Prepare 2-3 lotus roots, peel and wash them for later use.

2. Step 2: Prepare the remaining brine of braised beef for later use.

3. Step 3: Cut the lotus root into sections to facilitate pickling.

4. Step 4: Pour the brine into the pot, and pour the cut pieces into the brine for cooking.

5. Step 5: Let the salt water boil and the marinade fully penetrate into the lotus root.

6. Step 6: When cooking, it is found that the lotus root is a bit big and not easy to taste. Cut the lotus root section with a larger middle into half. (If you cook this dish, you can prepare it in advance according to the size of the lotus root in the third step. )

7. Step 7: Continue to cook until the marinade in the pot is completely dry; Serve the pickled lotus root. When you want to eat, you can slice the lotus root on a plate and pour sesame oil on it. A beautiful lotus root slice is ready!

Exercise 2:

1, lotus root can be washed without peeling and put into casserole. Put the washed pork belly in the casserole and the tenderloin in the casserole.

2. 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.

3, pour some soy sauce, you can pour more, so it is easy to color. After the soy sauce is stirred, the soup can be sauce red (it is best to add enough water to the marinade soup, so as not to destroy the taste of the marinade.

4. Pour in a little cooking wine. After the fire boils, skim off the floating foam in the soup 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 more salty than the salt usually used in cooking; Braised pork 1.5 hours can be fished out and eaten (the marinade in the pot can be used to marinate tofu skin, kelp, eggs and so on. ); Slice the pickled lotus root and meat, and serve.

When cooking this dish, don't cut the lotus root too thick when cutting the lotus root slices. If it is too thick, the lotus root will not taste easily. In addition, when cooking, you can put more salt than usual, but patients with hypertension should put less salt. Bian Xiao likes to put some coriander when the food is ready, which not only makes the color better, but also makes the food more delicious.