Lotus root, also known as lotus root, is large and multi-jointed, with tubular holes inside, which can be divided into red lotus root, white lotus root and twisted lotus root. Red lotus root is slender, brown and rough, with little moisture, not crisp and tender; White lotus root is plump, tender and smooth in appearance, silvery white in color, crisp, tender and juicy in meat, and full of sweetness; The twisted lotus root starch is red, rough in appearance and rich in starch.

Main value

Lotus root contains starch, protein, asparagine, vitamin C and oxidase, and its sugar content is also high.

Eating fresh lotus root raw can clear away heat and trouble, quench thirst and stop vomiting; If fresh lotus roots are squeezed into juice, the effect will be even worse. Cooked lotus root is sweet and warm, can strengthen the spleen and stimulate appetite, and has the effects of promoting digestion, quenching thirst and promoting granulation.

Lotus root formula

First, slice the lotus root and return it to the pot.

Ingredients: lotus root 1 knot, appropriate amount of dried pepper, appropriate amount of onion, ginger and garlic.

Ingredients: cooking oil, salt, starch, Pixian bean paste, soy sauce.

Exercise:

Peel the lotus root, cut it into thin slices, put it in boiling water, cook it for 2 minutes on medium heat, take it out after cooking and put it in cold water.

Drain the lotus root slices and sprinkle a layer of starch to dry the surface of the lotus root slices.

Heat the oil in the pot to 70% heat, put the lotus root slices in turn, turn the lotus root slices yellow with medium heat, and then filter the oil and take them out.

Leave 1 tablespoon of base oil in the pot, add onion, ginger and garlic until fragrant, add dried Chili, 1 tablespoon of Pixian bean paste, and stir-fry with a small torch.

Add the lotus root slices just now, pour in 1 tbsp soy sauce, stir-fry the lotus root slices and color them, and finally sprinkle some chopped green onion and stir-fry a few times.

Second, stewed pig's trotters with peanuts and lotus roots

Ingredients: trotters 1, lotus root 1 kg, peanuts, ginger slices and chopped green onion.

Ingredients: cooking oil, ribs sauce, oyster sauce, salt and pepper.

Exercise:

Soak peanuts in clear water 1 hour; Peel lotus root and cut into pieces.

Sauce mixing: Add 3 tablespoons of ribs sauce, 2 tablespoons of oyster sauce, 1 tsp of salt/kloc-0, and 1/2 tsp of pepper, and mix well.

Blanch the pig's trotters in cold water, add ginger slices, cook over high fire, skim the floating powder after boiling, and take out the pig's trotters.

Heat the wok, add 3 tablespoons of oil, add pig's trotters and ginger slices, stir-fry over high heat, dry the surface moisture, and turn to low heat after about 5 minutes.

Add the sauce just prepared, stir-fry the trotters and color them, add peanuts and lotus roots, and stir-fry evenly; Add water to almost no trotters, and cook over high fire; After boiling, put all the ingredients into the inner container of the electric pressure cooker, stew in the electric pressure cooker for 35 minutes and stew in the ordinary pressure cooker for 20 minutes; Take out the ingredients after 35 minutes.

Pour the remaining soup into the pot, turn on the fire to thicken the soup, turn off the fire after about 5 minutes, pour the soup on the trotters and sprinkle some chopped green onion.

Third, osmanthus glutinous rice lotus root.

Ingredients: 2 knots of lotus root, appropriate amount of glutinous rice, rock sugar 15g, 40g of brown sugar and dried osmanthus.

Exercise:

Peel the lotus root, cut off the top for later use, put the glutinous rice soaked for 1 hour into the lotus root, and fight with chopsticks until it is full; Cover the top of the cut lotus root and insert a toothpick to fix it.

When the water is about to boil, put the lotus root into the pot, add rock sugar and brown sugar, stir well, cover the pot and cook 1 hour.

1 hour later, take out the lotus root, cook the soup with high fire, and turn off the fire when the color becomes dark; When glutinous rice lotus root is slightly cool, take out the toothpick, cut it into thick slices, and then pour the boiled brown sugar water. This brown sugar is ready in glutinous rice lotus root and sprinkled with dried osmanthus.