How to eat lotus root? 1. Sweet and sour lotus root slices
Raw materials: 2 lotus roots;
Accessories: 2 tablespoons of sugar, 0 tablespoon of 65438+ vinegar, appropriate amount of salt, 5 shallots and appropriate amount of pepper.
Exercise:
1. Scrape off the skin of lotus root, cut off lotus root nodes, slice after washing, and wash with clear water to remove some starch for later use;
2. Light a frying spoon and put oil, add pepper and stir-fry until fragrant, pour out pepper, leave pepper oil in the pot, and add onion and stir-fry until fragrant;
3. Add the processed lotus root slices and stir fry;
4. Stir fry for a while. For seasoning, first put vinegar (preferably white vinegar) and sugar, and then add a little salt to stir fry.
Second, ribs lotus root soup
Ingredients: ribs (appropriate amount), lotus root (appropriate amount) and carrots (appropriate amount)
Accessories: ginger (appropriate amount), cooking wine (appropriate amount)
Exercise:
1. Main material reserve;
2. Wash the ribs and chop them into pieces;
3. rinse and rinse;
4. Add a proper amount of water to the pot and add the cooked ribs;
5. Add ginger slices and a small amount of cooking wine;
6. Carrot cutting blade;
7. Cut the lotus root into large pieces;
8. Boil the fire first, skim off the floating foam, and turn to low heat for slow stew. Cook ribs until soft and rotten, add lotus root and carrot;
9. Continue to cook for about an hour, and add appropriate amount of salt;
10. Put it on a plate.
Third, osmanthus glutinous rice lotus root.
Ingredients: a lotus root, a proper amount of glutinous rice;
Accessories: a handful of dried osmanthus, rock sugar100g;
Exercise:
1. Wash the glutinous rice, and control the moisture for later use;
2. Wash the lotus root and cut a small piece near the lotus root festival to make a cover;
3. Wash the lotus root hole;
4. Stuff glutinous rice into lotus root holes;
5. After filling the meal, put the cut cover back in place and fix it deeply with a toothpick;
6. Put the lotus root into the pot, add water to the lotus root, and after the fire is boiled, change to low heat and cook for 30 minutes. Add rock sugar and dried osmanthus, and simmer for 2 hours.
Fourth, stir-fried lotus root slices with vegetables.
Ingredients: lotus root 1 segment
Accessories: carrot 1, auricularia auricula, persimmon pepper1;
Seasoning: salad oil, salt 4g, monosodium glutamate 2g, onion 1, abalone juice 4g;
working methods
1. Wash lotus root, peel and slice, soak fungus, slice carrot and green pepper, and chop onion;
2. The oil in the pot is 80% hot, add chopped green onion and stir fry, add carrot slices and green peppers and stir fry;
4. Add abalone juice to the pot, color and season;
5. Finally, add the soaked fungus and stir fry evenly for a while, and add a little monosodium glutamate to the pot.
Five, cold lotus root slices
Material: 500g lotus root.
Seasoning: salt 1/3 tsp, vinegar 1 tbsp, ginger 1 tbsp, garlic 3 cloves, soy sauce 1 tbsp, Chili oil 2 tbsp, sugar 1 tbsp, onion 1, coriander/kloc.
working methods
1. Chop onion, coriander, ginger, garlic and pepper into powder;
2. Wash and peel the lotus root, cut into pieces, pour the water into the pot to boil, add a little salt, then add lotus root slices, boil the water in the pot again, and cook for 2-4 minutes;
3. Take out the lotus root slices and put them into the water prepared before;
4. Filter the water, put it into the cut food in step 1, then add Chili oil, soy sauce, sugar, vinegar and appropriate amount of salt, and mix well to serve.
knack for cooking
Lotus root will turn brown soon after peeling. You can soak the peeled lotus root in dilute vinegar water for 5 minutes, then pick it up and dry it, so as to keep its jade white. When frying lotus roots, you can add some water while frying, so that the fried lotus roots will not turn black.
The taboo of eating lotus root 1, black and smelly lotus root is not suitable for eating. Choose lotus root with yellow-brown skin and thick white meat, and pay attention to no injury, no rot, no rust spots, no shrinkage and no discoloration.
2, lotus root is best not to eat raw. Some lotus roots are parasitic with ginger leaf worms, which are easy to cause ginger leaf worms. When people eat raw lotus root with metacercariae, the metacercariae will develop into adults in the small intestine, and the adults will attach to the intestinal mucosa, causing intestinal injury, ulcer, abdominal pain, diarrhea and indigestion, and children will also have facial edema, developmental retardation, mental retardation and other symptoms.
3, people with spleen deficiency and stomach cold, people who are prone to diarrhea should not eat raw lotus root, raw lotus root is cold, raw cold salad is not easy to digest, which hinders the spleen and stomach, so it is appropriate to eat cooked lotus root.
4. Avoid using iron when cooking lotus roots, so as not to turn black when cooking.
5. Cut lotus roots should not be stored directly. The uncut lotus root can be stored for one week at room temperature, but the cut lotus root is easy to turn black and rot, so the cut lotus root should be covered with plastic wrap and refrigerated for about one week.