How to make lotus root cold dishes delicious? Lotus root can be eaten all year round. It is a food with very high nutritional content. The common practice of lotus root in summer is cold salad, which is a good food for relieving summer heat. Let's take a look at how lotus root makes cold dishes delicious.
How to use lotus root 1 spicy lotus root slices to make cold dishes delicious
Ingredients: lotus root, salt, Laoganma sauce, white sesame, green garlic bud, sesame oil, mustard oil and vinegar.
Exercise:
1. Wash the lotus root, peel it, cook it in clear water for about 3 minutes, and take it out in cold water.
2. Wash the green garlic seedlings and cut them into small pieces. Pour in Laoganma sauce, sesame oil, salt, mustard oil and vinegar, sprinkle with white sesame seeds and mix well.
3. Pour it on the lotus root slices and mix well. Sprinkle with chopped green onion for decoration.
Sweet and sour lotus root slices
Ingredients: lotus root, ginger, rice vinegar, sugar, salt and sesame oil.
Exercise:
1. Wash and peel the lotus root and cut it into thin slices for later use; Peel ginger and cut into powder for later use.
2. Add water to a small pot, pour the lotus root slices after the fire is boiled, blanch until the lotus root slices slightly change color, remove them, and immediately take a cold shower.
3. Dry the water, add Jiang Mo, rice vinegar, sugar, salt and sesame oil, and stir well.
Tip: Rice vinegar must be used for cold lotus root, because rice vinegar is pure fermented vinegar, and the taste of cold salad is very soft, and the color of rice vinegar is relatively light, which will not destroy the original color of the dish.
Shrimp mixed with lotus root
Ingredients: 2 lotus roots, shrimp 1 teaspoon, ginger, onion, garlic 1 Fluttershy, 2 tablespoons white vinegar, oil and salt.
Exercise:
1, prepare raw materials, slice lotus root into cold water, and add appropriate amount of white vinegar.
2. Boil water, add appropriate amount of salt, add lotus root slices, immediately soak them in cold water, then drain the water, add appropriate amount of salt and white vinegar and mix well.
3. Put cold oil in a hot pot, stir fry minced ginger and garlic, stir fry soaked shrimps and stir fry shallots.
4. finally, pour the fried shrimp and onion oil into the lotus root slices, mix well and serve.
Edible taboos of lotus root
1, people with spleen deficiency and stomach cold, people who are prone to diarrhea should not eat raw lotus root, which is cold and difficult to digest, which hinders the spleen and stomach. It is advisable to eat cooked lotus root.
2. It is especially suitable for the elderly, women and children, the infirm and sick, especially for patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia and malnutrition.
3, lotus root is cold, and mother should not eat it too early; Lotus root is cold and crisp when eaten raw, but it hinders the spleen and stomach. People with low digestive function of spleen and stomach and loose stool should not eat it raw.
4, black, smelly lotus root is not suitable for consumption. 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.
5, 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 and mental retardation.
6, avoid using iron when cooking lotus root, so as not to turn black when cooking lotus root.
7. 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.
How to use lotus root to make cold dishes delicious 2. Cold lotus root slices.
Production materials:
2 400g lotus root, 2 shallots, 1 ginger, 4 cloves garlic, 1 coriander, 2 dried peppers, 5ml soy sauce, 3ml balsamic vinegar, 4ml oyster sauce, 15ml cooking oil, 2ml sesame oil, 2g pepper, 2 star anise, 3g white sesame seeds and 6544 chicken.
Operating steps:
1 First, we need to clean the lotus root and remove both ends. When choosing lotus root, parents must choose one with roots at both ends. The inside of lotus root is clean. If the root of the lotus root has been removed, the inside of the lotus root is particularly dirty and not easy to clean.
2. Then scrape the skin of the lotus root with a skin scraper, then clean it and cut it into pieces. The thickness is about two one-dollar coins, which are too thin to be broken and too thick to be boiled.
After cutting, put it directly into clean water to prevent oxidation and blackening. Boil a few drops of white vinegar in the pot. Adding white vinegar can prevent the lotus root from oxidation, so that the cooked lotus root is more brittle. Boil the water and blanch the lotus root for two minutes. Take it out and let it cool directly.
Let's prepare some juice, wash the shallots and cut them into chopped green onions. Wash ginger and cut into Jiang Mo, and cut garlic into minced garlic. Cut the dried peppers into small pieces and put them in a large bowl. If you like to eat extra spicy food, you can put some millet spicy. If you don't like spicy food, you can skip the pepper.
4, the pot is hot, put more oil, add star anise, pepper granules, and a small handful of parsley. Coriander must be washed and dried in advance, otherwise there will be water and oil in the pot when it is hot, so as not to burn yourself. Stir-fry these ingredients into a thick fragrance, and then take them out and throw them away.
The oil in the pot continues to heat until it smokes. Pour it into a bowl filled with ginger, garlic and pepper while it is hot, and stir-fry the fragrance of these ingredients. Add soy sauce, balsamic vinegar, oyster sauce and a spoonful of sugar to the bowl to taste, then add chicken essence, salt and sesame oil, and finally add a spoonful of cooked sesame seeds. Stir well with a spoon so that the juice is ready.
Now we can take the lotus root out, enlarge the bowl to control the dry water, pour in the prepared juice, stir it evenly and serve it.
6. Crispy and refreshing cold lotus root slices are ready. Super dinner, eating such crisp and refreshing cold dishes that can be accompanied with wine and rice on a hot day, is the most beautiful moment of the day. Parents who like it should also make one for their families.
Tips for cold lotus root slices:
1, parents should pay attention to, choose lotus roots with roots at both ends, so clean.
2. The cut lotus root needs to be put into clear water immediately to prevent the lotus root from oxidation and blackening.
Put a few drops of white vinegar when blanching the lotus root, so the lotus root will be crisp.
How to make cold dishes delicious? 3. Cold lotus root slicing method 1: Wash lotus root and cut into pieces, then add water to the rice cooker. After the water is boiled, put the duck gizzard down and cook for about three minutes. It is the most important step to take the duck gizzard out and let it cool, and then soak it in cold water, otherwise the duck gizzard will not burn.
After the lotus root is soaked, cut some onion segments, leek powder and garlic paste into a bowl, add soy sauce, vinegar, a little salt and salad oil, and stir well. Take out the duck gizzard with a colander, control the moisture, put it on a plate and pour in the seasoning.
Method 2 of cold lotus root slices: lotus root, dried pepper, onion, sugar, salt, chicken essence and mature vinegar. Peel the lotus root, cut it into pieces and soak it in water for three minutes. After a long time, it won't be crisp and delicious.
Put a little oil in the pot, simmer, add red pepper and stir-fry until fragrant. After three generations of cooling, pour it into a container filled with duck gizzards, add various seasonings and stir, and it will be ok.
Method 3 of cold lotus root slices: 500g of lotus root, 5g of soy sauce15g, 6g of salt, 2g of chicken essence, 3g of onion, 3g of ginger slices and 3g of garlic. Wash lotus root, peel it, cut a piece and scald it with hot water, control the moisture and put it in a plate. Add onion slices, ginger slices, garlic, soy sauce, salt and chicken essence into the duck gizzard and stir.
Method 4 of cold lotus root slices: lotus root 500g, salt 1g, sugar 20g, vinegar 10g, onion 10g and ginger 10g. Wash lotus root, cut into pieces, put it in a boiling water pot to isolate water, remove it after cooling, and put it in a plate. Fresh-cut onions, Jiang Mo. Mix salt, sugar, vinegar, cold water, onion and ginger evenly and pour them on the duck gizzard.
Key points of production: it is best to wash the lotus root again after it is washed and sliced, because there is mud in some holes of the lotus root. After the duck gizzard is soaked in water, it should be fished out and soaked in cold water, otherwise it will affect the taste and not paste.
Nutritional components of lotus root
Lotus root contains high copper content, which is very suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, and it contains a lot of vitamin C and dietary fiber, which is very beneficial to all weak people such as liver disease, constipation and diabetes.
Lotus root contains nutrients such as iron and calcium, and green plant protein, vitamins and cassava starch are also rich and colorful, which has obvious functions of nourishing blood gas and improving human immunity.
Lotus root also contains rich and colorful vitamin K, which has the functions of sealing blood vessels and promoting blood circulation. It is very suitable for people with hematochezia, hematemesis, nosebleed, hematuria and hematochezia and their pregnant women. Lotus root can also relieve summer heat and induce diuresis, and it is an excellent summer food.