There are many practices of lotus root, which can be made into lotus root powder through some industrialized methods and become a tonic for nourishing blood. Lotus root can also be made into delicious home cooking. Let's take a look at the practice of lotus root.

Fried lotus root slices

1. Slice fresh lotus root and rinse it with clear water; Removing seeds from red sweet pepper, chopping, and dicing; Cut the onion into chopped green onion.

2. Blanch the lotus root slices in boiling water for 1 min and then take them out; Put in supercooled water.

3. Set the wok on fire and burn the oil to 70% heat; Stir-fry sliced lotus root, diced red pepper and salt for 2 minutes; Seasoned with monosodium glutamate, you can eat it. Add sesame oil and chopped green onion and serve.

Cold lotus root slices

1. Wash and slice the lotus root, soak it in lemon water for about 2 minutes, drain the water, blanch it in boiling water, and immediately scoop up the ice water.

2. Mix the lotus root slices with shredded ginger, shredded pepper, lemon juice, sugar, vinegar and salt, and put them in the refrigerator for cooling.

Crispy lotus root slices

1. Peel lotus root and cut into thin slices, mince garlic, chop coriander and cut small red pepper into small rings.

2. Put the lotus root slices in boiling water for blanching 1 min, and take out the filtered water.

3. Evenly mix white sesame, spiced powder, fragrant fried powder, dry starch and salt to form spiced fried powder.

4. Stick a thin layer of spiced fried powder on the front and back of lotus root slices.

5, the oil temperature is 60% hot, put the lotus root slices into the oil pan and fry until it is slightly yellow.

6. When the oil reaches 80% heat, fry the lotus root slices in the oil pan until golden brown, take them out, and use kitchen paper to absorb the oil on the surface.

7. Pour in the frying oil, stir-fry the minced garlic and pepper rings to give a fragrance, and stir-fry the minced parsley and lotus root slices quickly.

Fried lotus root

Ingredients: 500g lotus root, Tang Qin100g, 30g minced garlic, 20g Jiang Mo, a little milk and oyster sauce, and proper amount of salt, sugar and peanut oil.

Practice: lotus root peeled and washed, sliced and soaked in water for later use; Wash celery and cut into sections for later use; Put oil in the pan, saute garlic and ginger, add lotus root slices and celery, stir-fry for a while, add a little south milk and oyster sauce, and season with salt and sugar. Serve.

The above is a general introduction to the practice of lotus root. There are many cooking methods of lotus root, and frying is the most common one. If you are not good at cooking, you can choose cold lotus root slices.