Fried lotus root slices

Ingredients: lotus root 1 segment

Accessories: 1 green pepper, 2 slices of ginger, 3 cloves of garlic, 1 onion, white vinegar, chicken essence, salt and a little sugar.

Cooking process:

1. Cut pepper, mince ginger and garlic, and cut onion into chopped green onion;

2. Peel and wash the lotus root, cut it into thin slices, add a few drops of white vinegar to the water and soak it in the lotus root slices for a few minutes;

3. Burn oil in the pot and saute the minced ginger and garlic;

4. Add lotus root slices and stir fry, and add pepper rings to stir fry;

5. Season with salt and stir fry until the lotus root slices are transparent;

6. Add chicken essence, sugar and white vinegar and stir fry quickly;

7. Sprinkle chopped green onion before the pan, turn it over and put it on the plate.

Tip:

1. Soak and wash the lotus root, which can remove the excess starch of the lotus root, and the fried lotus root will be whiter and will not paste the pot;

2. I feel very dry when frying, so I can order some water.

Cold diced lotus root

Ingredients: lotus root 1 segment

Accessories: 3 slices of ginger, 5 cloves of garlic, 3 grams of salt, shallots 1 root, 2 tablespoons of white vinegar, soy sauce 1 spoon, chicken essence 1 spoon, sugar 1 spoon, and appropriate amount of dried red pepper.

Cooking process:

1. Peel lotus root, break it and cut it into cubes, cut ginger and garlic into powder, cut shallots into chopped green onions, and chop dried peppers;

2. Boil a proper amount of water in the pot, add a little white vinegar, add diced lotus root and cook for about 2 minutes;

3. Quickly remove cold water, continuously pour it into a large bowl and sprinkle with minced ginger and garlic;

4. Burn the oil in the pot and add the dried red pepper to saute;

5. Pour the oil on the minced ginger and garlic;

6. Put salt, chicken essence, sugar, soy sauce, white vinegar and chopped green onion into a bowl and mix well.

Tip:

1. After cutting the lotus root, you can wash the precipitated pulp with water to avoid blackening when cooking;

2. The cooking time should be controlled according to the size of your diced meat;

3. Be sure to rinse it with clear water for a while after taking it out. Lazy people can rinse for a while and soak in cold water, otherwise the taste will not be crisp.

Stewed sparerib with lotus root

Ingredients: 3 ribs, lotus root1000g.

Accessories: 5 slices of ginger, 5 grams of salt, a small amount of light soy sauce, a small amount of balsamic vinegar, chicken essence and appropriate amount of white pepper.

Cooking process:

1. Chop the ribs into sections, wash the lotus root, peel and cut into pieces of about 3 cm, and mash the ginger with a knife;

2. Boil water in the pot. After the water is boiled, boil the ribs and skim off the floating foam. Take them out and clean them.

3. Put the ribs in a pressure cooker or crock, and add the crushed ginger;

4. Add lotus root slices and add salt, soy sauce, balsamic vinegar, chicken essence and white pepper;

5. Inject hot water slightly below the surface of lotus root, because lotus root contains water;

6. Generally, the pressure is released naturally when the autoclave is pressed for 25 minutes; Boil the crock with a big fire and stew for 3 hours with a small fire;

7. Sprinkle with chopped green onion and a few drops of sesame oil.

Tip:

1. Choose mature lotus root for simmering soup, tender lotus root is not suitable, and the appearance of lotus root can be roughly seen. White and fat lotus root is generally vegetable lotus root, which is not easy to be soft and rotten, and is suitable for cold salad and deep frying. The skin should be uniform black and black.

Fried lotus root sandwich

Ingredients: 2 lotus roots, 250g meat stuffing.

Accessories: egg 1 piece, flour 50g, starch 20g, and salt.

Cooking process:

1. Wash and peel the lotus root, cut it into blades;

2. Boil water in the pot. After the water is boiled, put the sliced lotus root into the pot and blanch it. First, prevent lotus root slices from breaking when filling. Second, remove the excess water in the lotus root slices, which can shorten the frying time and make the lotus root slices more crisp.

3. Beat the flour, starch and eggs into a bowl and add water and salt to form a thin batter;

4. Put the meat stuffing in the middle of the lotus root slices and gently pinch the two lotus roots;

5. Hang the batter after all the lotus roots are clamped;

6. After the oil in the oil pan is hot, fry both sides on medium and small fire, and pay attention to turning over with chopsticks.

Tip:

1. Don't put salty meat stuffing and batter;

2. Lotus root slices should be cut thinner, which will be easy to fry;

3. The amount of meat stuffing should be moderate, and it is advisable to have meat stuffing in the hole after kneading. If it sticks out, scrape it with chopsticks.

Lotus root with honey sauce

Ingredients: lotus root

Accessories: glutinous rice

Ingredients: osmanthus, honey, brown sugar, rock sugar.

Cooking process:

1. Soak glutinous rice in clear water for 3 hours and take it out for later use;

2. Select the lotus root with thick holes, peel and wash it;

3. Cut off one end of the lotus root by three centimeters, and keep the cut head as a cover;

4. Pour the glutinous rice in, poke it with chopsticks while pouring it, without leaving a gap or being too tight;

5. Fix the lid with a toothpick after filling;

6. Add water to the pot, without lotus root, add brown sugar and rock sugar to boil;

7. Cook on low heat until the lotus root is cooked, remove it and cool it slightly, slice it and put it on the plate;

8. Add a small amount of warm water, sweet-scented osmanthus and honey to make juice and pour it on the lotus root.