1. Cold lotus root
Prepare ingredients: 300g lotus root, appropriate amount of amaranth, 3g light soy sauce, 5g rice vinegar, 3g salt, and 2g oil.
Specific method: Remove the leaves from amaranth, boil water, pour in lotus root slices, blanch water for 30 seconds, pour in amaranth, cook over high heat until the water changes color, take it out, and put the lotus root slices into the amaranth water (this can (make the lotus root turn red), soak until the lotus root slices change color, add light soy sauce, rice vinegar, salt, sesame oil, and stir evenly.
2. Stewed lotus root with pork bones
Prepare ingredients: 750 grams of large pork bones, 2 lotus roots, appropriate amount of dates (dried), 2 teaspoons of salt, appropriate amount of ginger, and appropriate amount of water.
Specific method: Boil the pork bones in boiling water and clean them. Peel and cut the lotus root into sections, slice or cut the ginger into hob pieces, bring water to a boil in a pot, add all the ingredients, turn to high heat and simmer over medium to low heat for 1.5 hours, then add salt.
3. Braised pork trotters with lotus root
Prepare ingredients: 2 pig trotters, 1 lotus root section, a little salad oil, a little salt, 2 green onions, 6 slices of ginger, a little cooking wine, raw Use 1 tablespoon of soy sauce, an appropriate amount of dark soy sauce, 2 grams of sugar, an appropriate amount of fermented bean curd (red), and a little pepper.
Specific methods: Wash the pig's trotters and chop them into small pieces. Peel and cut the lotus root into pieces, boil a pot of water, add a few slices of ginger and cooking wine, put the pig's trotters in and blanch it. Then take it out, clean it and drain the water. Heat oil in a pan, add onion and ginger slices and stir-fry until fragrant. Add pig trotters and fry until both sides are slightly yellow. Add salt, light soy sauce, dark soy sauce, sugar, fermented bean curd, and stir-fry until The pig's trotters are evenly colored. Cook a little cooking wine and stir-fry, add water, just enough to cover the pig's trotters. Bring to a boil over high heat, add the lotus root cubes, bring to a boil again, then turn to low heat, cover and simmer for about an hour, open the cover and add a little pepper to enhance the flavor.