2. How to fry lotus roots?

How to fry and cook lotus roots? Please introduce several methods.

Stew the pork spine with lotus root, wash and chop the pork spine, put it in a water pot, blanch it and take it out.

Lotus root is peeled and sliced. Put the pork spine in a pot, add appropriate amount of water, bring to a boil with high fire, skim off the floating powder, and add lotus root slices, salt, cooking wine, onion slices and ginger slices.

Switch to slow fire and stew until cooked, subtract onion and ginger and add monosodium glutamate. Features: the soup is rich and pure, nourishing spleen and kidney, strengthening brain and strengthening body.

Black beans, lotus root and pigeon soup, black beans 100g, stir-fry in an iron pan until the bean skin cracks, then wash with clear water and air dry for later use; 2 young pigeons were slaughtered to remove hair and viscera, and washed for later use; Wash lotus root, jujube and tangerine peel respectively, cut lotus root into pieces, and peel jujube for later use; Add some water to the pot, bring it to a boil with high fire, add black beans, lotus roots, squab, red dates and dried tangerine peel, and stew with monosodium glutamate, salt and sesame oil for about 2 hours. Features: fresh and delicious, nourishing liver and blood, black beard and black hair.

Wash the cold lotus root slices and fresh lotus root slices, blanch them with boiling water, drain the water, put them into a pot, add pepper, monosodium glutamate and salt, mix well, add sesame oil, Jiang Mo and vinegar, turn them over a few times, and marinate for 30 minutes, then serve. Features: light and delicious, appetizing, weight loss, intellectual man fit.

Wash the honey lotus root and cut off one end of the lotus root node. Soak glutinous rice for 2 hours, drain the water, pour it into the lotus root node until it is full, tamp it with chopsticks, then steam it thoroughly in a cage, soak it in cold water for 2 minutes, take it out and remove the lotus root skin to dry. Cut off the lotus root node at the other end, cut it from the middle, cut it into pieces, put it in a bowl, add sugar, steam it in a cage for 10 minutes, and buckle it into a plate.

Put 50 ml of water in the pot, add 75 g of sugar, appropriate amount of honey and osmanthus. After boiling, thicken and pour on the lotus root slices. Features: Lotus root slices are soft and glutinous, with sweet juice, clearing away heat and promoting fluid production, cooling blood and stopping bleeding.

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How to make lotus root? -

1) Stir-fried lotus root slices.

Slice the lotus root. Note: it must be thin. Prepare some chopped green onion.

Put oil in a hot pan, stir-fry chopped green onion first, then add lotus root slices and season with salt until cooked. If you encounter a dry pot on the way, you can add a little water.

2) Lotus root clip. Chop the pork, add appropriate amount of chopped green onion, salt and soy sauce into the minced meat, and stir well.

Slice the lotus root, put a proper amount of minced meat in two pieces of lotus root, and gently press until there is meat in the hole of the lotus root. Mix a small bowl of water with a little corn flour.

When it's ready, put oil in a hot pan. First, soak the first lotus root in the water prepared by raw flour, pick it up, fry it in an oil pan until it's half cooked, put it aside, and fry the second one like this.

. , until all the lotus root clips are fried, then pour them all back into the pot, add soy sauce and a little sugar to braise until cooked.

How to make rice lotus root?

Glutinous rice lotus root's practice materials: lotus root festival, round glutinous rice, rock sugar, lotus seeds, red dates and tremella. Method: Peel the lotus root nodes, and cut off a part of one end. The cross-sectional lotus root eye is large enough for three or four grains of rice to pass through. Glutinous rice is soaked in water for more than two hours, and then the painful work-getting rice into the lotus root eye is nothing more than scooping some water and rice on the cross section of the lotus root, and pouring a few unlucky rice grains every time.

When I was about to collapse, I finally understood. When packing rice, try to fix the cut part on the broken end, usually with toothpicks, but there is no such unhealthy thing in my family (it is strongly recommended that you floss), so I chose a pot with the right size, put the lotus root in it horizontally and press both ends on the wall of the pot.

It doesn't matter if you add more water to the pot. Don't waste the water for boiling lotus roots. Boil rock sugar, lotus seeds, red dates and tremella with water.

It takes about 40 minutes (if you use a pressure cooker, the time will be halved). Let it cool naturally, put it in the refrigerator, take out the slices when eating, and pour sweet-scented osmanthus sugar on it.

Because there is starch in the soup (from glutinous rice and lotus root), it will be frozen, cool and slightly sweet after refrigeration, as well as the fragrance of lotus root, lotus seeds and red dates. In fact, by-products are more successful.

What is the easiest way to stir-fry lotus roots in daily life?

Accessories:

Persimmon pepper (10g).

Seasoning:

Vinegar (50g), sugar (50g), salt (2g) and sesame oil (50g).

Exercise:

1, lotus root is washed with silt, peeled and grown into a cylinder for later use;

2. Take red persimmon pepper, remove the core and wash it, and cut it into cubes for later use;

3, ginger peeled and washed, cut into filaments;

4. Cut the lotus root into thin slices with a horizontal knife, and put it into a plate without scattering;

5, sprinkle some salt on the lotus root to dehydrate and soften, then push the lotus root into a bat shape by hand, and set your eyes with diced persimmon pepper;

6. Sprinkle sugar, vinegar and shredded ginger on the lotus root and marinate for a while.

Tip:

1, when salted lotus root, put a proper amount of salt, which is too salty and affects the quality;

2. This dish is made of seven-hole lotus root, which is a specialty of southern Anhui, with white color and crisp texture.

Formula efficacy:

Heatstroke prevention and conditioning, summer health care, spleen and appetite conditioning.

How to fry lotus root delicious?

The practice of lotus root and snow lotus introduces the cuisine and its effect in detail: Zhejiang cuisine

Production materials of lotus root and snow lotus: main ingredients: fresh lotus root 200g, 4 egg whites, water starch 15g, cucumber slices, refined salt and a little monosodium glutamate. Characteristics of lotus root and snow lotus: spoon feeding, crisp and tender, and unique flavor. Teach you how to make lotus root, and how to make lotus root delicious 1. Wash lotus root, peel and slice it, scald it with boiling water and let it cool.

2. Put the egg white in a bowl, add 200g of water, salt and monosodium glutamate, stir well, steam for 4 minutes, and put it in a soup plate with a spoon to form hibiscus.

3. Add water, cucumber slices, lotus root slices, refined salt and monosodium glutamate to the wok, boil, skim the floating foam, thicken the water starch and pour it on the hibiscus.

The practice of glutinous rice lotus root slice introduces the cuisine and its effect in detail: Shandong cuisine.

Glutinous rice lotus root slice making material: Ingredients: 2500g lotus root, 0/000g glutinous rice/kloc, white sugar and sweet sugar.

Glutinous rice lotus root film features: unique style and good taste, which teaches you how to make glutinous rice lotus root films. How to make glutinous rice lotus root films delicious? Peel the lotus root, cut two sections at the top of the lotus root for filling glutinous rice. Wash and soak the glutinous rice with water, then pour the glutinous rice into the long section of lotus root, cover it with a short section, stick it firmly with a toothpick, put it in a bucket, add 500 grams of white sugar and 500 grams of sweet sugar, boil it with strong fire, slowly cook it with slow fire until the lotus root is cooked, then slice it, put it on a plate and pour syrup on it.

The method of sliding lotus root slices introduces dishes and their functions in detail: home-cooked recipes

Materials for making lotus root slices: Ingredients: tender lotus root 400g, sugar 1.5 tbsp, balsamic vinegar 1 tbsp, soy sauce 1 tbsp, and Jiang Mo.

Teach you how to make lotus root slices. How to make lotus root slices delicious? 1. Lotus root is peeled and washed, cut in half along the length, and then sliced with a knife for later use.

2. Heat the wok over a large fire, add oil to heat it, stir fry in Jiang Mo for a few times, add lotus root slices and stir fry until cooked, add soy sauce, white sugar and a little boiled water, and after the white sugar is dissolved, pour in balsamic vinegar and stir fry evenly.

The practice of vinegar lotus root slices introduces the cuisine and its function in detail: home-cooked recipes

Making materials of vinegar lotus root slices: Ingredients: 400g of tender lotus root, half teaspoon of soy sauce, 2 tablespoons of vinegar, salt and monosodium glutamate, 1 teaspoon of water starch, half teaspoon of pepper oil, chopped green onion and Jiang Mo.

Teach you to make vinegar lotus root slices. How to make vinegar lotus root slices delicious? 1. Remove the knots from the lotus root, peel and wash it, cut it in half along the length, then slice it with a knife, put it in a boiling water pot, take it out and drain it for later use.

2. Put the wok on a big fire, pour in 3 tablespoons of oil, heat it until it is warm, add chopped green onion and Jiang Mo, immediately cook vinegar, add 4 tablespoons of soy sauce, salt and clear soup, add lotus root slices, stir fry slightly, thicken with water starch, pour in pepper oil, stir fry evenly, and then take out.

How to fry lotus root is delicious?

There are several frying methods. You can try stir-frying white lotus root. Material: lotus root 200g. Ingredients: 50 grams of green pepper. Garlic moss 20g. Seasoning: 50g vegetable oil. Salt 3g. Monosodium glutamate1g. It tastes fragrant and tender in moderation, and slightly sweet in salt.

Production method 1. Remove the knots of lotus root, peel off the rough skin, cut in half, cut into 2 mm thick pieces, soak in clear water, and wash off the starch from the incision; Remove the pedicels and seeds from the green peppers, wash them, and cut them into diamond-shaped pieces with the size of 2 cm; Remove the roots and wash the garlic seedlings, and cut them into 3 cm long sections. 2. Put the pot on the fire, pour in the vegetable oil and heat it to 70% heat. Add green pepper slices and lotus root slices and stir-fry slightly. Then add garlic sprouts, refined salt and monosodium glutamate and stir-fry until all the raw materials are cut off. Load the plate.

Stir-fried fresh lotus root with shredded ginger Ingredients: lotus root 400 g seasoning: ginger 50 g scallion 20 g vegetable oil 20 g salt 3 g monosodium glutamate 2 g lotus root slices with proper taste are white, crisp and fragrant. Production method 1. Wash and peel fresh lotus root, cut into thin slices and blanch with boiling water; Wash onion and ginger and cut into filaments.

2. Heat vegetable oil in a sliding pot, add shredded onion and ginger, stir fry, add lotus root slices and salt, and add monosodium glutamate. Stir-fried crispy lotus root Ingredients: lotus root 500g Ingredients: ginger 20g Seasoning: pickled pepper 1 5g sugar 5g salt 2g monosodium glutamate15g sesame oil 5g vegetable oil15g, and the appropriate amount is refreshing, sweet, crisp and slightly spicy, especially when eaten cold.

Production method 1. Slice lotus root, soak in sugar water for about 10 minute, take out and control drying; Slice the tender ginger buds and the soaked red pepper. 2. Heat oil in a pot, add lotus root slices 1 to 2 minutes, add tender shredded ginger and shredded red pepper, stir-fry a few times, and add monosodium glutamate, salt and a little sesame oil.

How to stir-fry lotus root and how to cook lotus root? The more the better! -

stir-fry

Original flavor. I like this title: Hualien Delivery Station: BBS (Saturday, April 26th, 2003 13:08:33) Raw materials: two sections of fresh lotus root, 500g of glutinous rice, 200g of sugar and 50g of sweet-scented osmanthus.

Production: wash and peel the lotus root, open the lotus root hole with chopsticks and wash the mud. The glutinous rice is washed and soaked for about 1 hour.

Put the soaked glutinous rice into the lotus hole (not too full, leaving a gap). Add sugar to the lotus root stuffed with glutinous rice, add water and boil thoroughly until the water dries into sugar juice.

Then pour in osmanthus. After cooling, take it out, cut it into pieces with proper size, and pour it with sugar juice: lotus root slices with pickled cabbage sending station: BBS (Saturday, April 26th, 2003 13:09:02) 400g tender lotus root, pickled cabbage 150g, salt and chicken powder, chopped green onion and Jiang Mo.

1, remove the knots of lotus root, peel, wash and cut into pieces; Cut sauerkraut into powder for later use. 2. Put the wok on a big fire, add 5 tablespoons of oil to heat it up, add chopped chives and Jiang Mo, stir fry, pour chopped sauerkraut, stir fry for 3 minutes, stir fry the lotus root slices together, add chicken powder, salt and a little water, stir fry evenly, and take out the wok after the lotus root slices are cooked.

Richard: I thought of this dish when I was eating fish with Chinese sauerkraut. Sauerkraut at the bottom of pickled fish is used to stir-fry lotus root slices. Generally, a bag of 300 grams is enough. Sauerkraut is very oily. Add more oil before frying. Purple rice lotus root is made by mixing 500g fresh lotus root, 100g purple rice, 50g minced chicken and 1 slice fresh lotus leaf. Method 1. Steamed purple rice, peeled lotus root and cooked; 2. Appropriate amount of chicken essence, salt and essence, egg white 1 block, 30 grams of wet powder, mixed with purple rice, and smeared on lotus root slices; 3. Mix 2 eggs with 30 grams of egg powder into paste; 4. Heat the oil pan, stick the egg paste on the lotus root and fry in the pan until golden brown. 5. Blanch the lotus leaf into the bottom of the tray, put the lotus root clip on the original tray, and add pepper and salt.

Title: Copy Lotus Roots Sending Station: Kangzhuang Forum (satapr2613:10:18 2003). Specifically, I bought a bottle of Japanese soy sauce, which is very light and a little sweet. You can directly mix noodles or sushi. The name is buckwheat noodle soup base. I sliced the lotus root, cut it into pieces, copied it with hot water, then fried it in oil, poured some soy sauce, and didn't add anything else. I picked a little when I took the pot and sprinkled some chopped green onion. The effect is particularly good, and the sweetness of lotus root itself is retained, which is particularly crispy and delicious.

How to fry lotus root delicious?

I don't like lotus roots very much. I am a chef of northern cuisine.

But I can still tell you. 1, stir fry.

The taste is light, which further strengthens the original flavor. Peel the lotus root, cut it into thin slices and eat it with fungus or broccoli.

After blanching, stir-fry minced garlic in oil, add lotus root slices and ingredients, stir-fry slightly, add proper amount of salt and chicken essence, and finally order some sugar. You can also beat some water starch before cooking.

2. glutinous rice lotus root. Peel the whole lotus root, be careful not to leak, and cut a small head from one end.

Stuff the soaked glutinous rice into the exposed hole. After filling it with fine chopsticks, insert the cut head back into the hole with a toothpick, cook for 2 hours on low heat, take it out, and let it cool and slice. 3. Bring meat.

This method is mainly stewing and burning, and adding appropriate amount of sugar is essential. If it is cooked, the thick oily red sauce should be slightly sweet. If it is a stew, the soup is rotten and fragrant, and the soup should not be too much.