Sweet and sour lotus root is a dish cooked with tender lotus root. The sugar juice is golden in color, and the lotus root slices are crisp and tender in taste, fragrant and palatable, and sweet and sour for appetizing. Recommend two dishes: sweet and sour lotus root-cold salad, sweet and sour lotus root-stir-fry.
Sweet and sour tender lotus root-method 1 cold salad
Prepare ingredients:
Tender lotus root 1 kg, half green pepper, half red pepper, 20 g sesame oil, 0/2g sugar/kloc-2, 25 g vinegar, a little salt and a little chicken essence.
Exercise:
1. Select tender lotus root, scrape off the skin, cut off excess lotus root nodes, wash and put them into boiling water pot 1 min and take them out.
2. Put it at a temperature that can be sliced and put it on the plate.
3. Wash and shred half green pepper and half red pepper, and put them into cooked lotus root slices.
4. Add salt, sugar, vinegar and sesame oil and mix well.
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Sweet and sour tender lotus root-two kinds of stir-frying methods
Prepare ingredients:
Tender lotus root 1 kg, single garlic 1, dried Chili granules 15-20, edible oil 20g, sugar 1, vinegar 1.
Exercise:
1. Wash the tender lotus root, scrape off the skin and cut into pieces.
2. Peel garlic separately, mash it and cut it into fine powder.
3. Add cooking oil to the pot, heat the oil, add minced garlic and dried Chili, and stir fry.
4. Stir-fry tender lotus root slices for a while, add vinegar and sugar and continue to stir-fry for a while.
5. Sprinkle a little salt and a little chicken essence and stir well.
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Tips:
1. Tender lotus root slices are cooked in a pot. Don't fry for too long, but grasp the speed of release.
2. Stir-fry with tender lotus root, which is more delicious and palatable.
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Lotus root has high nutritional value, and is rich in protein, vitamins, dietary fiber, carbohydrates, carotene, iron and calcium, thiamine, riboflavin, nicotinic acid and other nutrients. It has the functions of clearing away heat, promoting fluid production, cooling blood, stopping bleeding and removing blood stasis. Cooking in warm medium can tonify spleen and stomach, stop diarrhea, nourish blood and promote granulation, tonify qi and blood, and enhance human immunity.
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