The lotus root is a treasure, the autumn lotus root is the most complementary, with heat and dryness, the role of qi and blood. Especially after cooking the lotus root, become warm, containing iron, calcium and other trace elements more easily absorbed by the body.

This seasonal ingredients for young and old, two dollars a catty, can be patterned into the meal, soup, porridge, boiled into a drink or whatever, organized six practices, more affordable than takeout.

First of all, the fresh lotus root is simply boiled into soup, no oil, less salt, moist and light, cheap and appetizing.

I. Lotus root and egg soup

Ingredients: 220 grams of lotus root, 2 eggs, 1 parsley, half a small spoon of salt.

Method: 1. Lotus root washed and peeled, and then rubbed with the smallest holes of the scrubber into a fine silk.

2. Add water to the pot, add the shredded lotus root, mix well, and turn on high heat to cook.

3. After the pot boils for a minute or two, drizzle the beaten egg mixture into the pot in a thin stream and float into an egg flower, then turn off the heat.

4. Immediately after turning off the heat, add cilantro and salt, mix well.

Tips;

If you don't like cilantro, you can't put it in, it's milky white in color, and the lotus root taste is strong. If you like thick, you can put more shredded lotus root or more egg flowers.

II. Lotus root and pomelo tea

Purely natural moisturizing tea, homemade without additives, than any bought drinks are healthy and healthy, do not get angry, the skin is not dry.

Lotus root pomelo tea

Ingredients: 250 grams of red grapefruit, 300 grams of lotus root, 90 grams of rock sugar.

Practice:

1. Lotus root washed and peeled and cut into small pieces; red grapefruit peeled out of the pulp, it is best to peel a little bit of the white membrane are not, the white membrane of the bitter taste.

2. Pomelo meat and lotus root pieces, into the wall-breaker broken. Pomelo broken juice can only come out, because there is a layer of film wrapped.

3. Pour into the rice cooker, add rock sugar and enough water, press the porridge button to simmer.

4. After cooking, the slag will be filtered do not, the soup into a glass bottle, refrigerated storage, the best two days to drink.

Tips: buy lotus root to select the body fat, no injury, without section, the top of the "parrot head" the smaller the better. Cooked after the slag filter do not, because the slag taste is bitter, should be the reason for the grapefruit, although a little bit of peeling the white membrane are not. Soup is also slightly bitter, but not heavy, acceptable slightly so a little, or add some honey will not eat the bitter flavor. The key, but also this bitter flavor, only more fire elimination effect.

Three. Hot and Sour Choke Lotus Root

Choke, is a fast dry fry at high temperature, choking out the original color of the dish, without adding water, the dish's own essence of the juice to force out the cooked, and at the same time adsorption of seasonings, so that the taste of the dish is more colorful.

Hot and Sour Chili Lotus Root

Ingredients: white lotus root 1 section.

Ingredients: 8 dried chili peppers, 1 small section of green onion, 1 slice of ginger, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, salt to taste.

Method: 1. Lotus root cleaned and peeled, green onion, ginger minced.

2. First, slice the lotus root, and then cut two knives into a slightly wider strip.

3. Put the cut lotus root slices in the water and rinse until the water is clear, wash off the surface of the starch after draining standby.

4. Small fire, hot oil into the dried chili peppers, stir-fry until the chili pepper color darkens, there is a spicy release, and then into the green onions, ginger stir-fry flavor.

5. Add lotus root slices, turn up the heat, stir fry a few times to add rice vinegar, sugar, salt and stir fry evenly.

6. Stir-fry until the lotus root slices slightly discolored, feel a little crystal clear look when cooked.

Tips:

1. Lotus root slices should not be cut too thin, so that when fried easily broken, lotus root flavor is not strong.

2. Put the cut lotus root slices in the water rinse is to wash away the surface of the starch, frying time is more refreshing, not sticky.

3. Don't add water to the whole process of stir-frying, so that the lotus root can release water and adsorb the seasoning while being stir-fried until cooked.

IV. Lotus root and pear congee

There are rice and vegetables and fruit, especially suitable for dry fall

Lotus root and pear congee

Ingredients: 1 lotus root 130 grams, 1 pear 140 grams, glutinous rice + millet half a cup.

Method: 1. Lotus root and pear are washed and peeled and cut into small dices.

2. Put the washed glutinous rice and millet into the rice cooker, add the corresponding one-half gram of water, and then pour in the lotus root diced pear diced.

3. Reserve the program of mixed grain porridge and cook it for a longer time, so you can cook the pear until transparent and the lotus root is soft.

Tips: like sweet, add a piece of brown sugar, warm.

V. Sticky lotus root

Jiangnan famous points, sweet sticky pure fragrance, often eat will become beautiful

Sticky lotus root

Ingredients: lotus root 2 (900 grams), 150 grams of glutinous rice; 10 dates, 120 grams of brown sugar.

Method: 1. Lotus root washed and shaved off the outer skin, cut off two or three centimeters of the root tip with a knife at one end of the lotus root, and leave it as a cover.

2. Glutinous rice washed and filled into the holes in the lotus root, while filling, while using a bamboo stick to poke through the strong point, until filled.

3. After filling the cut lotus root tip covered in the original incision, fixed with toothpicks.

4. Prepare to cook together 10 red dates and 120 grams of brown sugar.

5. Put the lotus root with glutinous rice into a casserole, fill with water to cover the lotus root, and then add brown sugar and red dates.

6. Boil the fire and then turn the fire, cook for 8 hours. Cooked glutinous rice expansion of all the lotus root tip cover top out, but will not fall.

7. Fish out the slices, eat when drizzled with a little sugar cinnamon juice, sweet and soft.

Tips: Lotus root, cooked will become warm, high iron content, have the role of nourishing Yin Yiqi.

VI. Lotus root bread

The juice extracted from the lotus root, and the noodles to make bread, the color is milky, and the taste is pleasantly refreshing.

Lotus root bread

Ingredients: 160g of lotus root juice, 3g of salt, 40g of sugar, 300g of flour, 3g of yeast, 30g of butter.

Method:

1. Lotus root washed and shaved skin, with the smallest hole in the scrubber to rub fine silk, and then wrapped in gauze, wringing out the juice of the lotus root.

2. Then pour the juice of the lotus root into the bread machine, add other materials and dough, then add butter and knead until smooth and elastic, gently open the film can be pulled out on it.

3. Let the dough ferment and swell to a full bucket.

4. After the dough has risen, knead the dough for 2 minutes to deflate and then remove it from the bowl, weigh it and divide it into small doses.

5. Take one and knead it, roll it into a long sheet, and then roll it up into a roll.

6. Roll out the dough one by one and then place it on a baking sheet for the second fermentation.

7. When the bread biscuits are swollen and fat, brush the surface with egg wash and bake in the oven at 165 degrees for 25 minutes.

Tips:

1. And the pasta with all the lotus root juice is very delicious, fragrant and soft, do not have to add milk milk powder and some other ancillary materials, so as not to pressure the lotus root of the fragrance.

2. Lotus root juice can also do steamed buns, buns, lotus root crumbs with a little meat to do bun filling, lotus root soup, lotus root cake anything.