2, ginger minced, millet spicy cut into small pieces
3. Take out the lotus root slices and put them in a container. Add Jiang Mo, millet spicy, sugar, salt, white vinegar (white vinegar must be put) and sesame oil and mix well.
Question 2: Hot and sour crispy lotus root/cold lotus root slices? How to prepare 1 materials?
2. Wash and peel the lotus root
Slice the lotus root
4. Soak in clear water to prevent oxidation and discoloration.
5. Cook in boiling water for about 5 minutes.
6. Take it out and soak it in cold water 1 minute or so, and it will be crisp.
take out
8. Pour in seasoning, salt, vinegar, pepper and chopped green onion and mix well.
9. Plate loading
Question 3: 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 4: How to make spicy and cold lotus root slices?
Ingredients: a lotus root, peeled and sliced.
Cut a spoonful of onion, ginger and garlic.
Light soy sauce, vinegar, a little oil.
Chili powder, pepper, salt and sugar.
Practice 1) Boil a pot of water and blanch the lotus root in boiling water for not too long, otherwise it will not be crisp.
2) Take out the lotus root, drain the water, put it in a bowl, and code it with onion, ginger, garlic, Chili powder, pepper powder and salt.
3) Heat the oil and pour it on it. The amount of oil can be more, and the seasoning should be poured thoroughly.
4) Add sugar, soy sauce and vinegar.
5) Mix well.
Hot and sour lotus root slices
Materials lotus root 500g red pepper 5 green pepper 5 ginger 1 small piece of citric acid 0.5 tbsp refined salt 1 teaspoon monosodium glutamate1.5g.
Exercise 1. Wash and peel the lotus root, cut it into pieces with uniform thickness, put it in boiling water, take it out quickly and soak it in cold boiling water; Cleaning capsicum, removing seeds, and cutting into rings; Wash ginger and cut into powder;
2. Take a large bowl, add salt, monosodium glutamate, Jiang Mo, pepper, citric acid and lotus root slices, and soak them together for 3 to 4 hours before serving.
Attached:
White and bright, hot and sour and delicious. You can put the lotus root slices in the refrigerator for a while before eating, so that the lotus root slices will be whiter and more refreshing.
Question 5: How to stir-fry hot and sour lotus root slices? Hot and sour lotus root slices
Peel and wash the tender lotus root and cut it into thin slices. Put it in a leaky bag and soak it in clear water so that the fried food will not change color. The oil temperature in the pot is 50% to 60% hot. First, stir-fry shredded ginger and dried peppers, and then pour lotus root slices into the pot and stir them constantly. After the lotus root becomes a mature color, sprinkle some salt and pour a lot of vinegar. In short, the more peppers you add, the more vinegar you add, and a little soy sauce to adjust the color. In order to keep the fresh flavor of lotus root, you can also put a little sugar. Turn the fire to medium heat and turn it for three or two minutes.
Question 6: the practice of hot and sour cold lotus root diced, how to eat good ingredients in hot and sour cold lotus root diced.
condiments
lotus root
250 grams
condiments
oil
Proper amount
salt
Proper amount
garlic
Proper amount
Appropriate amount of dried red pepper
vinegar
Proper amount
step
1. Peel the lotus root and cut it into cubes.
2. Cook in water for 2-3 minutes.
Step 3 take it out and put it in cold water
4. pat garlic, chop dried red pepper and pour in proper amount of vinegar.
5. After the oil is boiled, pour it directly into the bowl, and a refreshing hot and sour garlic oil is ready, which is particularly refreshing.
6. Take out diced lotus root, add some salt and pour in hot and sour garlic oil.
Step 7 mix thoroughly
Question 7: How to make hot and sour cold dishes? How to make hot and sour cold dishes?
food
condiments
cucumber
500 grams
bean sprout
300 grams
shredded meat
100g
green pepper
50 grams
condiments
Garlic head
3 tablets
pepper
five
Liu Yuexian
Proper amount
refined sugar
Proper amount
monosodium glutamate
1?o'clock
Proper amount of vinegar
step
1. First peel the cucumber, slice it and pickle it with salt.
2. Wash and cook bean sprouts.
3. Cut the cold noodles into pieces and blanch them with boiling water.
4. Stir-fry shredded pork with oil and shredded green pepper with oil.
5. garlic is cut into powder, red pepper is cut into pieces and fried in oil.
6. Put all the ingredients together, add June fresh, sugar, vinegar and monosodium glutamate, and mix well according to your own taste.
Question 8: How to make fried lotus root slices and cold lotus root? Cold lotus root method: shred tender lotus root, blanch in boiling water, remove and drain, and mix well with salt, sugar, white vinegar and monosodium glutamate. Features: the color is elegant, it rustles when eaten, and it is crisp and appetizing. The cooked lotus root is sweet and can be used as tea and has nourishing effect. Fish-flavored lotus root shreds: First, use sugar, vinegar, chilli, pepper powder, soy sauce, chopped green onion, minced garlic, ginger rice, monosodium glutamate and starch to prepare a "fish-flavored" seasoning for later use. Stir-fry the shredded lotus root in a clear oil pan for a while, add seasonings and stir-fry quickly, then take it out of the pan. Features: it tastes spicy and crispy, and it is very charming. The practice of fresh lotus root chicken slices: batch chicken breast into thin slices, hang the sauce with starch and egg white, stir-fry in a clear oil pan, and take it out for later use. Slice tender lotus root, stir-fry in a clear pot for a while, pour in chicken slices, add salt and monosodium glutamate, then pour in a little yellow wine, stir-fry quickly, sprinkle with coriander powder and mix well. Features: this dish is green and white, the chicken is tender and crisp, and the dumplings are extremely delicious. This is a traditional snack in Hunan. Practice: Chop the tender lotus root into fine particles, stir-fry in the oil pan, and add chopped green onion and ginger rice as stuffing. Glutinous rice flour is mixed with water, wrapped with lotus root stuffing, kneaded into dough, kneaded into jiaozi shape, and fried until golden brown. Features: crispy outside and glutinous inside, fragrant lotus root, very delicious. Sweet and sour lotus root clip is better. Practice: 1. Cut first, one knife off the bottom, one knife off. 2. Then, fill the meat stuffing. Fill the meat stuffing into the lotus root folder. (Meat stuffing practice: chop the meat first. The best beef. Anything else will do. Add your spices. You'd better beat two eggs in. Beat the meat in one direction. Just work hard before you do it. 3. Stir-fry lotus root clips. Dip the lotus root clip in the above liquid and fry it in the pot until cooked. Step 4 make sauce. Come on, the oil is 7 minutes hot, and the sugar is put into the pot to boil. Finally, add vinegar to taste. 5. Pour the fried lotus root clip into the pot. Get out of the pot. Load the plate. A plate of fresh sweet and sour lotus root clips is baked.
Question 9: The method of 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 10: Help me give a novel and pleasant name to the hot and sour lotus root slices.