? Recipes?
0 1 | Aauto faster sweet and sour lotus root
02 | Fried lotus root silk
03 | Rock Sugar glutinous rice lotus root
04 | Lotus Pool Snacks
05 | Sweet and sour lotus root yuan
06 | jiaozi with lotus root and pork stuffing
07 | Fried lotus root clip
Automatic instant sweet and sour lotus root
By cuisine xiantu
Gourmet xiantu photography
material ...
Lotus root 1 segment 2 tablespoons of soy sauce and 2 tablespoons of sugar.
White vinegar 1 tbsp sliced chestnut powder (potato starch)
Sesame (black or white) water salad oil
Do this. ...
1 | Peel the lotus root, cut it into pieces with a thickness of 1cm, and dry the excess water.
2 | Put the lotus root into a larger container, add several pieces of chestnut powder and mix well. (actions like spoons can be more uniform; Or put lotus root and chestnut powder into a fresh-keeping bag, and beat the bottom of the bag up with your hands to mix them evenly)
3 | Add a little more oil to the non-stick pan and stir-fry the lotus root over medium heat. To a state where both sides are a little anxious.
4 | Mixed sauce: soy sauce, sugar and vinegar (you can add a spoonful of water if you are afraid of scalding). Wipe off the excess oil in the pot with kitchen paper, pour in the sauce and mix with the lotus root, stir-fry until the sauce wraps the lotus root, and cease fire.
5 | Finally sprinkle some sesame seeds on it, it will be more delicious ~
Small sticker ...
Stir-fried lotus root must add a chestnut powder. And because of the addition of chestnut powder, it will be beneficial to thicken the soup.
Stir-fried shredded lotus root
A man named Shuang Shuang.
Photos of Shuang Shuang.
material ...
Lotus root, onion, garlic and pepper
Dried Chili powder with cumin powder soy sauce
Sugar coriander starch
Do this. ...
1 | shred lotus root, soak it in clear water for 15 minutes, drain the water, pour in dry starch and wrap it evenly. Cut onion, garlic and coriander into pieces for later use.
2 | Pour the oil into the pot and cook until it is 70% cooked, then pour in the lotus root shreds.
3 | Fry until stiff and golden, drain the oil and take it out.
4 | Leave a little oil in the pot to heat up, pour in onion, garlic, dried pepper and chopped pepper, stir-fry until fragrant, then pour in the fried lotus root and stir-fry.
5 | Add a little sugar, light soy sauce and stir-fry cumin powder to taste. Add the chopped coriander before taking out the pan.
Small sticker ...
1 | Cut lotus root shreds must be soaked enough to be crisp after frying.
You can use salt instead of cumin powder. It is best not to put all of them at the same time, because it may be salty.
glutinous rice lotus root sugar
By Yu Zi Mama
The photo was taken by Yu Zi Mama.
material ...
80g of glutinous rice, 60g of lotus root and 2 knots of rock sugar.
50 grams of brown sugar and 3000 ml of water.
Do this. ...
1 | Soak glutinous rice for half an hour, wash lotus root, scrape and peel, and cut one end of lotus root into sections.
2 | Put the soaked glutinous rice into the hole of the lotus root, not too tight, but poke it properly with chopsticks to make it nonporous.
3 | Fix the lotus root body and the lid with a toothpick, then put it in a pressure cooker, add 5-6 times of clear water, and then add brown sugar for coloring. Add rock sugar (as much as you want), break the rock sugar and put it in, and then try to stir it with chopsticks until the rock sugar and brown sugar are basically melted, so you can heat it slowly. This is more conducive to melting.
4 | After the sugar is completely melted, cover it. After the fire is boiled, turn to medium heat and press for 40-50 minutes.
5 | Cut into pieces before eating, pour some boiled lotus root soup on it, and sprinkle some dried osmanthus for decoration. Fresh and delicious; It also looks good to pour some honey on it.
Small sticker ...
1 | You should choose the lotus root with big holes, and ask the vendor when you buy it.
2 | When selecting lotus roots, choose lotus roots with uniform thickness. The lotus roots should be longer, and you can stuff more and slice more.
3 | Brown sugar is colored. If you don't like it, you can stay. Rock sugar can also be replaced by white sugar, but the effect is better than white sugar.
4 | It is best to choose a big fire when pressing the pressure cooker.
Tanghe snacks
moustache
Photo by Zhao Xue
material ...
Dutch beans, black fungus and carrots
Lotus root, yam and fresh water chestnut
Salted chicken powder, water starch and garlic
Do this. ...
1 | Soak the fungus in water and let it grow well. Wash it for use. Peel carrots and cut them into elephant-like slices. Peel and slice garlic.
2 | Peel the lotus root, wash it, cut everything in half, and then slice it with a knife. Peel the yam, wash it, and slice it with an oblique knife. Peel the fresh horseshoe, wash it and cut it into slightly thick slices.
3 | Remove the old tendons from the peas, wash them, and cut the irregular places at both ends of the peas with a knife.
4 | Boil hot water in a wok, and blanch all the raw materials in turn. The order is carrot, auricularia auricula, Dutch bean, lotus root and yam. Blanching time is carrot 10 second, peas and fungus for 20 seconds, lotus root and yam for 40 seconds. Because yam itself contains mucus, it should be blanched in the end. Note that blanching should be carried out separately, that is to say, after blanching, take it out and put it into an ingredient.
5 | Brush the wok clean and heat it, pour in salad oil, when the oil temperature reaches 70%, add garlic slices and stir fry until fragrant, add all the raw materials except carrots, cook a little cooking wine and stir fry quickly for two minutes.
6 | At this time, add carrot slices, continue to stir fry a few times, add salt and chicken powder, and stir fry a few times. Thicken the water starch and take it out of the pot.
Small sticker ...
The ingredients of this dish can be more diverse. In short, it is enough to keep the overall tone of the ingredients, and there is no problem to change or increase the ingredients appropriately. For example, you can also add broccoli, fresh lily and so on.
Sweet and sour lotus root
Recorded by Xiaobai vegetarian diet
The photo was recorded by Xiaobai vegetarian.
material ...
Lotus root 500g 3 or 4 mushrooms.
2 tablespoons flour and 1/2 teaspoons salt.
Soy sauce 1 tablespoon vinegar 1 tablespoon sugar 1 teaspoon.
Do this. ...
1 |
2 | Wash the mushrooms, remove the stalks and chop them, and mix well with the squeezed lotus root and 2 tablespoons of flour.
3 | Add 1/2 teaspoons of salt and a little white pepper and continue to stir evenly. Make balls with your hands.
4 | Boil a pot of water in the pot, put the meatballs into the ball, scald them for about four or five minutes, and take them out.
5 | Reheat the pan, add a little oil, add meatballs and stir fry, then add soy sauce, vinegar and sugar, evenly color and collect juice.
Small sticker ...
1 | The method of making meatballs used here, direct fried cakes or fried meatballs are actually very delicious.
2 | Cooked meatballs can be frozen directly, taken with the food, fried, stewed and made into soup.
3 | There will be a little lotus root velvet in the water when rolling meatballs. Rest assured that it is normal to continue. Note that 1 is to squeeze the water out of the lotus root, otherwise it will be easy to disperse and the taste will not be so q, and then the meatballs should be pinched tightly.
4 | Add a little sugar to the water squeezed out by lotus root, which is lotus root powder! It's not a waste.
5 | When making meatballs, the water in the pot should be boiled, but it should not be too rolled, otherwise it will easily disperse.
Lotus root pork stuffing jiaozi
By robot cat girl
Photo of robot cat girl
material ...
Lotus root, pork powder and onion
Soy sauce seasoned with onion and ginger.
Peanut oil salt black pepper water
Do this. ...
1 | Lotus root and onion, washed and peeled.
2 | The lotus root and onion are chopped separately. Squeeze the onion after cutting it.
3 | When cutting pork, add onion and ginger at the same time and cut them together.
4 | Take a bigger container to mix the stuffing, add the soy sauce, soy sauce, peanut oil, salt and black pepper, and stir in one direction with chopsticks.
5 | Stir the noodles with cold water for a while.
6 | Divide the dough into several pieces and make small doses according to your own habits. You can rub the dough pieces long, cut them into small pieces with a knife, or pull them directly by hand.
7 | Small dose extrusion, "Dumpling skin, wrapped in jiaozi.
8 | Wrap the jiaozi, boil it and cook it in jiaozi. I won't go into details about cooking jiaozi. When cooking jiaozi, put some salt in the water and be sure to boil it for a while.
9 | Last step, take a small bowl, pour some rice vinegar, add some dopted mother and start eating.
Small sticker ...
1 | Onions taste better, so they must be squeezed out because of their high moisture content.
2 | The prepared stuffing will be more delicious in the refrigerator for a while if there is enough time.
Fried lotus root sandwich
Sleeping Sang Ni.
The photo was taken by Sonny who dozed off.
material ...
Lotus root 1 meat stuffing 300g sugar and salt
Cooking wine, pepper, soy sauce, chopped green onion
Jiang Mo flour baking powder
Egg 1 chicken essential oil
Do this. ...
1 | Add minced onion and ginger, salt, sugar, cooking wine, chicken essence, soy sauce, pepper and a little salad oil and mix well. Add a little water and stir clockwise.
2 | Peel the lotus root, cut it into thin slices, blanch the lotus root slices in a small pot of boiling water for 20 seconds, then remove them and put them in cold water for later use, so as to keep the lotus root slices crisp.
3 | Beat an egg, add a proper amount of water and mix well, add a little salt, then add the sieved flour and baking powder and stir it into a paste, not too thick.
4 | Dry the lotus root slices with kitchen paper, put a mass of meat on one lotus root slice, and then press another slice to spread the meat all over the lotus root slices.
5 | Dip egg paste on both sides, fry in hot oil pan until both sides are golden, and take out.
6 | Fried lotus root clips can be eaten directly, or dipped in your favorite sauces such as tomato sauce or sweet and sour sauce.