First, the practice of halogen lotus root
1. Lotus root can be washed without peeling and put into a casserole.
2. Put the washed pork belly into the casserole.
3. Beef tenderloin is also put into the casserole.
4. Wash all seasonings (star anise, clove, cinnamon, dried tangerine peel, nutmeg and pepper), put them in a pot (it is best to put them in a seasoning bag or wrap the spices with gauze), and pat Jiang Ye loose and put them in.
5. Pour in some soy sauce, but pour more, so that it is easy to color. After the soy sauce is mixed, the soup will be sauce red (it is best to add enough water in the marinade soup, so as not to destroy the taste of the marinade.
6. Pour in a little cooking wine, and after the fire boils, skim off the floating foam in the soup, continue to cook on medium heat until you can wear the meat with chopsticks. If you can easily pass through it, you can add salt and spiced powder to the pot to taste. The flavor of the soup should be salty than that of the usual cooking;
7. The braised pork 1.5 hours or so can be fished out and eaten (the marinade in the pot can be used to marinate tofu skin, kelp, eggs, etc.).
8. Slice the marinated lotus root and meat and serve.
Second, the production skills of lotus root
1. Lotus root can be eaten raw, cooked, mashed and drunk, or dried and ground to cook porridge.
2. To eat lotus roots, choose the ones with yellowish brown skin, thick and white meat. If it is black and smells bad, it is not suitable for eating.
3. Cooked lotus root food is suitable for frying, stewing, frying and cooking ingredients, such as "eight treasures stuffed lotus root" and "fried lotus root box".
4. avoid using iron when cooking lotus root, so as not to lead the food to black.
5. The uncut lotus root can be kept at room temperature for a week, but because the lotus root is easy to turn black and the cut face is easy to rot, the cut lotus root should be covered with plastic wrap and refrigerated for about a week.