1, lotus root sparerib soup
It is suggested to choose red lotus root and pink lotus root to make soup, which is especially suitable for making soup. Wash the ribs, put them in a cold water pot, add ginger slices and cooking wine, then take them out, pour oil from another pot, add onion and ginger until fragrant, pour in the ribs, stir-fry until the color changes, then pour in boiling water three times as much as the ingredients, boil them with strong fire, add the washed lotus root, and simmer for 1-2 hours.
2. Cold lotus root slices
Wash and peel the lotus root, cut it into thin slices, soak it directly in white vinegar water for 5 minutes, blanch it in boiling water, and then take it out. Add shredded onion, shredded ginger, dried pepper, salt, sugar and white vinegar, pour in hot oil, mix well and serve directly.
3. Stir-fried lotus root slices
Peel lotus root, clean it, cut it into thin slices, soak it in white vinegar water for 5 minutes directly, then rinse it, prepare minced garlic Jiang Mo, chop green pepper, heat the pot, pour oil, stir-fry minced garlic and Jiang Mo, pour in lotus root slices and stir-fry them until they are transparent, add minced green pepper, add a little white vinegar, sugar and salt to taste, and take them out of the pot evenly.
4, sweet and sour lotus root diced
Peel the lotus root, dice it, blanch it in boiling water, take it out for later use, prepare a small bowl of soy sauce, white vinegar, white sugar, chicken essence and salt, adjust the sweet and sour juice, prepare a small bowl of starch water for later use, pour in diced lotus root and stir-fry until it becomes slightly discolored, pour in the sweet and sour juice, add water starch, stir-fry until the soup is thick, and finally add chopped green onion.
5. Fried lotus root clip
Add Jiang Mo into the meat stuffing, cooking wine, soy sauce and salt, and mix well for later use. Peel the lotus root slices and cut them into lotus root slices with the same thickness. Take lotus root slices of the same size, add meat and stack them. Prepare a proper amount of flour, add water, an egg and a little salt to make a batter, put it in oil and burn it to about 160 degrees. Clip lotus root neatly, fry until it is slightly yellow and set, and take it out. After a little cooling, the second time.
6, hot and sour lotus root diced
Peel and dice lotus root, shred green pepper, shred ginger, shred dried pepper with oblique knife, and mince onion. Prepare a pot of boiling water, put diced lotus root in boiling water and blanch for 2-3 minutes. Mix 1 teaspoon vinegar, 1 teaspoon Laoganma Chili sauce, 1 teaspoon tomato sauce, 1/3 teaspoons soy sauce, 1/2 teaspoons white sugar and a little black pepper.
Put some oil in the pot, add shredded green pepper, shredded ginger and shredded red pepper, stir-fry until fragrant, and then add diced lotus root and stir-fry. Stir-fry for about 1 min, pour in the prepared sauce, add some salt to taste, and stir-fry until the sauce is evenly wrapped on the diced lotus root.
7. Spicy lotus root slices
Peel the lotus root, wash it, cut it into thick slices, and soak it in water with a little vinegar. Ginger is minced, dried pepper is cut into sections, and pepper and star anise are prepared. Oil a hot pan. When the oil is hot, put it in a Jiang Mo pan. Add dried peppers, prickly ash and star anise and stir-fry until fragrant. Pour in the drained lotus root slices and stir fry. Add vinegar, soy sauce, sugar and salt and stir fry. Stir-fry until it is almost dry, add a little water and cook the lotus root.
8. glutinous rice lotus root
Soak the glutinous rice in advance, wash the lotus root without peeling it, cut off the hats on both sides of the lotus root, then pour the glutinous rice into the lotus root and poke it with chopsticks. After filling all the lotus roots, take a toothpick to splice the lotus root cap with the lotus root stuffed with glutinous rice. Put the prepared lotus root into the pot, add brown sugar, rock sugar and red dates, and add a proper amount of water. Bring the fire to a boil, and turn to low heat and cook slowly until 1 2 minutes. Peel and slice before eating.
9, halogen lotus root
Wash lotus root, peel and cut into large pieces. Put water in the pot, add appropriate amount of dried pepper, pepper, fragrant leaves, star anise, cinnamon, hawthorn, ginger, soy sauce, oil, salt and crystal sugar, and add chopped onion to boil. Boil and simmer for about 1.5 hours. Turn it over from time to time in the middle to make the taste even.
10, stir-fried lotus root cake
Peel lotus root, dice, blanch for 2 minutes, and dry for later use. Chop pork and ginger. Add Jiang Mo, an egg, soy sauce, chopped green onion and sugar into minced pork, stir vigorously, and marinate for 10 minute. Add lotus root into minced meat, add raw flour or glutinous rice flour, and stir well. Add oil to the pot and put the lotus root cake into the pot. Fry until golden on both sides.