Category: Potted vegetables practice

1, stir-fried lotus root slices

material

Lotus root; Sugar; Salt; Onions; pepper

working methods

Slice lotus root and soak it in water to prevent oxidation.

You can see heat when you sit in oil in a pot.

Pour in lotus root slices with water.

Stir-fry, then start to put some cold water to avoid sticking to the pan.

Add a little sugar and continue to stir fry.

Drainage needs 3 or 4 times.

Lotus root is completely cooked, add a little salt, chopped green onion and pepper.

Stir fry evenly.

2. Sweet and sour lotus root slices

material

Slice fresh lotus root; Salt; Sugar; Chicken essence; Vinegar; Soy sauce; starch

working methods

Wash lotus root, peel and cut into pieces.

Boil hot water, add lotus root slices and filter to remove pulp.

Heat the wok with oil, stir-fry the lotus root slices for a while, and pour in salt, sugar, chicken essence and vinegar. A mixture of soy sauce and starch. Concentrate the juice and have a taste.

3. Stir-fried lotus root slices

material

Lotus root; Carrots; Auricularia auricula; Green pepper; Onions; Oil; Abalone juice; Salt; monosodium glutamate

working methods

Wash lotus root, peel and slice, soak black fungus, slice carrot and green pepper, and chop onion.

The oil in the pot is 80% hot, add chopped green onion and stir fry, add carrot slices and green peppers and stir fry.

Add lotus root slices and salt and stir-fry to taste.

Add abalone juice to the pot and color to taste.

Finally, stir the soaked auricularia evenly for a while, and add a little monosodium glutamate to the pot.

4. Spicy lotus root slices

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material

Lotus root segment1; A spoonful of bean paste in Jiaxian; Some dried peppers; Some pepper; Soy sauce 1 spoon; Chicken essence 1 spoon; Salt gram; sugar

working methods

Peel, clean and slice the lotus root, then put it in boiling water to stop its growth, then take it out and put it in cold water to cool (the taste is more crisp).

Put a spoonful of bean paste in hot oil and stir-fry Jiaxian red oil.

Then add pepper, onion, ginger, garlic and pepper.

As soon as the fragrance comes out, you can pour a bowl of water.

Put a spoonful of soy sauce, which consumes oil.

Add a little salt and sugar and a little chicken essence to taste. Be careful not to add too much salt because the bean paste is salty.

You can also put a little starch to collect the juice before the fire.

Spicy lotus root slices are ready ~ they can go with rice, and the dinner is great!

Knock delicious ~

5. Slice the lotus root

material

Lotus root 1 segment; Seasoning: each appropriate amount; Oil, salt, white vinegar, shredded ginger, dried pepper and white pepper; White sugar, chicken essence

working methods

Wash the lotus root and slice it. Soak it in clear water and some white vinegar for a few minutes. Boil the water, put the soaked lotus root slices into the boiling water pot and cook until 7 or 8 minutes are cooked.

Shred ginger and chop dried peppers.

Take out the cooked lotus root slices, drain the water and put them on a plate.

Sprinkle some salt, sugar, chicken essence, white pepper, and finally add shredded ginger and dried pepper.

Heat the pan and drain the oil. When the oil starts to smoke, turn off the fire. Pour hot oil into the pot for seasoning, and immediately pour white vinegar.

Let's eat when it's mixed!

Crispy lotus root slices!

The lotus root I bought today is better. It's delicious! Playing well, too. I want to change this one to the cover of the recipe.

6. vinegar lotus root slices

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material

Lotus root; verdant

working methods

A lot of onions are stir-fried in the oil pan.

Stir-fry lotus root slices quickly and add a little water.

Season with vinegar, sugar, chicken essence and salt.

Stir-fry until the mucus is thick.

7. Cold lotus root slices

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material

Lotus root segment; Four garlic seeds; Appropriate amount of sesame oil, soy sauce, salt and chicken essence; Apple vinegar, or sweet butyl vinegar.

working methods

Peel garlic and chop it into garlic paste for use! Peel the lotus root nodes, cut them into thin slices, blanch them in a boiling water pot for about two minutes, take out cold water (prepare ice cubes in advance), and soak them in ice water for a while. The purpose of soaking in ice water is to make lotus root slices crisp and refreshing.

Heat the pot, add a little cooking oil, turn off the fire, stir-fry garlic twice, add a little salt, soy sauce and chicken essence, pour into a small bowl, add a little sesame oil and vinegar and stir well!

Take out the lotus root slices soaked in ice water, control the water, put them on a plate, then pour the prepared small bowl of juice on the lotus root slices with a spoon, sprinkle with chopped green onion and enjoy!

8, lotus root slices back to the pot

material

Lotus root knot; Two peppers; Garlic 1-2 petals; Pixian bean paste 1 tablespoon (15ml); Black lobster sauce 1 teaspoon (5ml)

working methods

Raw material preparation, lotus root and crisp lotus root are better. Black lobster sauce is black dried lobster sauce. The bean paste I chose is not chopped, so I chop it every time.

If you like spicy things, you can add fresh red pepper.

Peel the lotus root and cut it into a semicircle with a thickness of 2-3mm. Slice the pepper obliquely and chop the garlic.

Heat the pot, put oil in it, put the sliced lotus root into the pot, fry it on medium heat until one side is slightly golden, and then fry the other side. If the frying temperature is not enough or too dry, it will affect the taste. A large piece of lotus root should be fried three times, adding some oil to the pot each time. Stir-fried lotus root for later use

Stir-fry garlic and bean paste with the remaining oil in the pot. If there is no remaining oil, add it appropriately. Be sure to use a small fire here, because bean paste is easy to fry.

Add the green pepper and stir-fry until it is raw, then add the fried lotus root and stir-fry for two minutes until it tastes delicious, because the lobster sauce is salty and does not need other seasonings.

9. Dried lotus root slices

material

400 grams of lotus root; 2 grams of salt; 5 dried peppers; White sugar10g; 2 tablespoons of soy sauce; 3 spoonfuls of Pixian bean paste; 4 slices of ginger; 3 cloves of garlic; A little onion

working methods

Peel and slice lotus root.

Boil the water, add lotus root slices and cook for about three minutes.

Pour out the lotus root slices and rinse them with cold water.

Add ginger, garlic and bean paste and stir-fry until fragrant.

Stir-fry the sauce, add lotus root slices, and stir-fry the lotus root slices until golden brown.

Add salt, sugar and soy sauce and stir well.

Add dried chillies and shallots and stir well.

10, stir-fried lotus root slices

material

A lotus root; One onion; Sugar, salt, chicken essence

working methods

Soak lotus root slices in water for a few minutes to prevent oxidation and blackening.

Onions are divided into scallion and scallion leaves.

After the oil is hot, put the onion first, and then put the lotus root slices (fished out of the water)

Add some sugar, salt and chicken essence with or without it.

Add onion leaves before cooking.

1 1, sweet and sour lotus root slices

material

Two lotus roots; Vinegar15ml; ; Sugar15g; Soy sauce10ml; ; 2 grams of salt; Clear water 20ml；; Vegetable oil 20ml

working methods

Wash and peel the lotus root, cut it into thin slices, soak it in clear water, change the water several times, and filter out the sticky starch. It is best to drop a few drops of white vinegar in water to prevent oxidation.

Put the soup pot on the fire, boil a pot of water, soak the raw lotus root slices in water until the water in the pot is about to boil, take them out, cool them with cold water and control them to dry for later use.

Add a sweet and sour juice: sugar 15g, vinegar 15g, soy sauce 10g, salt 2g and water 20g.

Heat a wok over a fire, add a proper amount of vegetable oil, stir-fry the drained lotus root slices in the wok for a while, cook the mixed sweet and sour juice, and when the soup is almost collected, pour in some water starch to thicken it. Load the plate.

12, vinegar lotus root slices for appetizing.

material

A medium-sized lotus root; Green pepper; 2 tablespoons of aged vinegar, 20-30g；; Soy sauce 1 spoon10-15g; 7 g sugar 1 teaspoon.

working methods

Wash the lotus root first, then peel it and cut it into thin slices. The thinner the better, the crisper the taste. Lotus root is prone to oxidation and blackening, so you should prepare a large basin of water beside it and put the cut lotus root slices into the water while cutting, which can prevent the lotus root slices from blackening and remove some starch from the lotus root.

After all the pieces are cut, wash the lotus root slices twice with running water, and also wash off the lotus root powder on the surface, so as to ensure that the fried taste is crisp. Dry the washed lotus root slices for later use.

Wash the side green pepper and cut it into small pieces. You can also use red peppers, yellow peppers, carrots and the like to play at will. Cut onion and ginger into powder for later use.

Pour the oil into the pot. When the oil is hot, put it into the onion and ginger choking pot, then add the lotus root slices and stir fry a few times. Then add mature vinegar, soy sauce, sugar and green pepper and stir fry. If it is cut very thin, it will basically be fried for 2 or 3 minutes. This dish can't be fried for too long, otherwise the starch of lotus root slices will come out and the dish will change.

Sticky food is not delicious. If you really have no confidence in raw and cooked food, try it at any time until it suits you. This dish is actually quite delicious when it is cold.

In addition, the seasoning of this dish does not use salt, because it is sweet and sour, and it is basically good to add some light salt and soy sauce. This is more in line with a healthy diet with low salt and sodium.

13, sweet and sour lotus root slices

material

Lotus root; Old pumping; Sugar; White vinegar; Chicken essence; Salt; Chopped green onion; starch

working methods

Prepare ingredients

Peel and slice lotus root

Blanch the lotus root slices and take them out for later use.

Mix 1 tbsp soy sauce, 2 tbsp white vinegar, 3 tbsp sugar, 1 tbsp chicken essence and 1 tbsp salt into sweet and sour juice.

Add lotus root slices, stir fry, and add sweet and sour juice.

Add water to the starch, stir well and pour into the pot.

Add diced chopped green onion and collect the juice over high heat.

Out of the pot

14, baked lotus root slices

material

Lotus root segment1; Half an onion; Garlic 8- 10 petal; Proper amount of beer or water; Proper amount of oil; Half a teaspoon of chicken essence; Appropriate amount of coriander; Appropriate amount of cooked white sesame seeds; Seasoning powder; 2 teaspoons salt and pepper; 1 teaspoon white pepper; Half a teaspoon of spiced powder; Rock sugar powder or sugar 1 teaspoon; Appropriate amount of Chili powder; diligent

2 teaspoons of natural powder; Proper amount of salt

working methods

Wash and peel the lotus root.

slice up ..

The thickness is according to your own preference!

I like to eat something thicker.

Eva likes thin food.

This look is picked up!

Soak in cold water to prevent discoloration.

Chop onions and garlic.

Put the ingredients of seasoning powder into a bowl.

Wash coriander and chop it.

Boil water in a pot.

After the water is boiled.

Add lotus root slices and cook for half a minute.

Take out and soak in cold water.

Put oil in the pot.

Put the onion and garlic down and fry.

Then add seasoning powder. ..

After frying.

Add some beer or water. ..

Heat it for a while.

Turn off the fire and put some chicken essence!

Recommend beer. Beer!

Put the lotus root slices in. ..

Add seasoning and mix well. ..

If you are really lazy.

Don't turn off the fire.

Stir-fry lotus root slices evenly and eat.

But the taste after baking is different!

After mixing evenly ..

Put it in the baking tray. ..

I do more.

The two floors are staggered.

Mine is dedicated to baking food.

There is no tin foil.

You can lay tin foil!

Put it in the oven.

/kloc-bake at 0/70 degrees for 5 minutes.

Take it out and turn it over.

Sprinkle with boiled white sesame seeds.

Bake for another 5 minutes.

This time, according to your favorite taste.

If you like dry food, you can bake it for a while.

On the contrary, reduce ..

Take it out after baking and sprinkle with coriander. ..

I don't like trouble

Never turn it over and bake it. ..

This is not upside down ..!

15, Zhou Heiya flavor lotus root slices

material

5 octagons; A little ginger; 3 rock sugar; Lotus root slices are two sections; 2 dried peppers; Half a bowl of soy sauce; A bowl of cooking wine; Shuiyiwan

working methods

Wash lotus root and slice it.

Put all the prepared ginger slices, star anise, rock sugar, soy sauce, cooking wine, water, lotus root slices and dried peppers into the pot.

Cook the lotus root slices with high fire until the color is ripe, and then take them out of the pot.