Question 2: How to cook fried peppers with lotus root? Eat 1. Wash the lotus root and slice the pepper.
2. Put oil in the pot, saute chopped green onion, pour dried Chili into lotus root, add salt and a little soy sauce.
3. Add pepper and stir-fry when cooking.
Question 3: How to fry hot and sour lotus root strips? 1. Wash and peel the lotus root.
2. Cut into lotus root strips and soak them in salt water.
3. Boil the water, add salt, add lotus root strips, and cook until it is 70% mature.
4. Soak in cold water immediately after drying.
5. Stir-fry pepper and pepper in hot oil, and then add appropriate amount of soy sauce.
6. Pour in dried lotus root strips and stir fry quickly.
7. Finally, add celery, white vinegar and mushroom essence, and turn it over twice to serve.
skill
Key points of fried lotus root strips: make the fire bigger and move your hands faster!
Question 4: How to eat spicy lotus root slices in Hubei?
Ingredients: lotus root, soy sauce, vinegar, Chili oil, pepper powder, salt, chicken essence, Jiang Mo, minced garlic and chopped green onion.
working methods
1, lotus root washed and sliced, about 8 cm thick.
2. After the water is boiled, blanch it with fresh lotus root. Never cook, or the lotus root slices will lose their crispness and become soft.
3. After a little scalding, take it out and drain it. Mix soy sauce, vinegar, Chili oil (after burning oil, pour it on Chili powder), pepper powder (a little is enough), salt, chicken essence, Jiang Mo, minced garlic and chopped green onion, sprinkle it on lotus root slices, cover it, shake it up and down, and marinate for half an hour.
Question 5: How to make spicy lotus root slices and how to make the ingredients of spicy lotus root slices;
Lotus root 2 pieces of food
Four cucumbers are dotted with food.
A little red and green pepper
3 teaspoons of rice vinegar.
2 teaspoons of Chili oil
2 teaspoons of Chili oil
Salt 1 teaspoon
2/3 teaspoons of monosodium glutamate.
Sugar 1 teaspoon phase grams of food
Recipe practice:
1. Peel and slice fresh lotus root.
2. Dice a little green pepper and cut cucumber into four pieces for use.
3. Boil the water in the pot and blanch the lotus root slices in boiling water for about 2 minutes.
4. Drain water after scooping up cold water.
5. Take a slightly larger bowl and use 3 teaspoons of rice vinegar, 1 teaspoon of sugar, 2/3 teaspoons of monosodium glutamate, 2 teaspoons of Chili oil and 2 teaspoons of pepper oil to make a cold sauce.
6. Put the lotus root slices and diced green pepper into the juice, mix well and let it stand for about ten minutes to taste (diced green pepper was originally used for ornament, so I'll pickle it).
7. Set the plate after pickling and decorate it with cucumber slices on all sides.
Question 6: the practice of lotus root slices, how to make spicy lotus root slices delicious, the daily practice of spicy lotus root slices, and the steps of cold mixing spicy lotus root slices.
1. Put the first-class marinade package of cinnamon, star anise and dried pepper into the pot, add a proper amount of water (just submerge the lotus root) and bring it to a boil; Remove both ends of lotus root, peel and wash; After the salt water is boiled, add the lotus root and cook for about 20 minutes on medium heat (according to personal taste).
2. Cut the pickled lotus root section into lotus root slices for later use! Thickness according to personal taste!
3. Preparation of spicy cold sauce: 1, heating 50% kerosene, adding sugar and salt; Then add ginger, garlic and onion; Then add Chili powder; Then there is hot sauce; Mix well and sprinkle with black pepper.
4. Put the sliced lotus root into the pot and turn it repeatedly, so that the spicy juice is evenly distributed on the lotus root!
5. Sprinkle chopped green onion and pour in sesame oil and mix well.
Question 7: Hot and sour crispy lotus root/cold lotus root slices? How to make and eat hot and sour crispy lotus root;
1. The tender lotus root is pedicled, the root is washed, cut into strips with a length of 6 cm, put in a pot, salted for a while, then fished out, drained, put in a pot, and topped with shredded pickled peppers and shredded ginger.
2. Heat the wok with fire, add vegetable oil and heat it to 60%, then fry the dried peppers until they are purple-brown, take out, pour the boiling oil on pickled peppers and shredded ginger, then put the white sugar and white vinegar into the wok and stir fry with an iron spoon. After the sugar is dissolved, pour the sweet and sour brine into the vegetable basin and soak it for several hours before eating.
Cold lotus root slices:
1. Peel the lotus root, slice it, wash it with clear water and blanch it with boiling water.
2. Then rinse with cold water, soak in cold water for a while, and pour a little vinegar (preferably white vinegar) so that the lotus root will not turn black.
3. Cut garlic and shallots into small pieces.
4. Slice the lotus root into a large bowl and add chopped onion and garlic.
5. Pour in the right amount of soy sauce, sesame oil, vinegar and Chili oil.
6. Add appropriate amount of chicken essence and mix well.
Question 8: How to stir-fry meat with hot and sour lotus root? I bought two lotus roots, one for soup and the other for hot and sour lotus root pieces. Originally, I wanted to make hot and sour lotus root strips, so I cut a piece because I was in a hurry. Cooking also takes time ~
Fortunately, the finished product is spicy, sour and crisp, bite by bite, and I like it very much. (put away)
food
condiments
lotus root
1
fillet
100g
condiments
oil
Proper amount
salt
Proper amount
pepper
Proper amount
vinegar
Proper amount
verdant
Proper amount
step
1. A tenderloin
2. A lotus root
3. Slice tenderloin and marinate with raw Chili sauce 10 minute.
4. Peel the lotus root, wash it and cut it into small pieces.
5. Slice the red pepper and shred the onion.
6. The lotus root slices are boiled in water, mainly because they are not cooked when they are fried.
7. Put oil in the pot and stir-fry the red pepper.
8. Stir-fry the blanched lotus root pieces.
9. Add some water to stew.
10. Spare plates
1 1. Heat a little oil in the pot and stir-fry the marinated tenderloin and onion.
12. When the lotus root seven is ripe, stir-fry over high fire, add salt and chicken essence.
13. Finally, add a proper amount of vinegar and mix well.
skill
It is best to choose lotus roots with short knots and thick lotus roots.
Question 9: How to cook hot and sour fried lotus root? The hot and sour ingredients are lotus root with 300g ginger/three slices of dried pepper, appropriate amount of red pepper with two spoonfuls of corn oil, and white vinegar with two spoonfuls of salt and sugar. Gently scrape the skin with a scraper to release moisture and isolate the air. Slice ginger and dried pepper, stir-fry ginger and dried pepper in oil, and quickly add salt and white pepper to lotus root.