"Lotus and lotus are all treasures, and the autumn lotus root is the most nutritious". Cold, vegetarian fried, soup, dessert, lotus root cake... Only you can not think of, no it can not do!

6, fixed with a toothpick, be sure to insert more toothpicks, otherwise it will open;

7, put the glutinous rice root into the pressure cooker liner, add the water that does not exceed the lotus root, add brown sugar;

8, pour the rock sugar;

9, choose the Eight Treasures congee gear, about 30 minutes can be;

10, cut the plate to pour the juice and sprinkle with cinnamon.

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Two, lotus pond stir-fry

Summer lotus root, with broccoli, black fungus, corn, tomatoes, this with the combination of both nutrition, taste and color, are very good! Refreshing, healthy and appetizing! The key is that it's easy to start, and you'll know it in seconds!

Cooking steps

:

1, sweet corn cut into sections;

2, tomatoes cut into chunks and do not remove the skin, summer lotus root peeled and sliced, broccoli cut into chunks, soaked hair black fungus;

3, a pot of boiling water, add a spoonful of salt, add broccoli, lotus root slices over the water, cook for 2-3 minutes until the broccoli becomes bright green, corn kernels yellow darkened;

4, the blanching of corn kernels, the broccoli, corn kernels yellow;

4, the blanched lotus root slices, corn, broccoli after draining into a pot standby;

5, soaked black fungus clean, put into boiling water and cook for 4-5 minutes, drained and then sheng out of the standby;

6, adjust the gravy: a spoonful of salt, a spoonful of chicken, a tablespoon of cornstarch, mix well;

7, a small frying pan, all the blanched lotus root slices, broccoli, corn, black fungus into the pot, stir fry over high heat;

8, and then add the tomato pieces stir fry five or six, add the tuned gravy, stir fry quickly over high heat to collect the juice, remember not to let the tomatoes out of the water.

Three, lotus root powder cinnamon sugar cake

Cooking steps:

1, a large bowl into 80g glutinous rice flour, 40g lotus root powder, 10g starch, mix well;

2, pour 60g of hot water (80 degrees Celsius or so), mix well;

3, and then several times poured into the 60-70g of room temperature water, stirring until the batter is fine and smooth.

4. Add 20-30g of cinnamon syrup to the batter and mix well, then it will be thick and yogurt-like;

5. Brush a thin layer of oil on the mold, pour in the batter and then shake it flat, cover with plastic wrap;

6. Put it into a steamer, and steam it for 25 minutes, then insert it into a toothpick without any sticking;

7. Before you start the steamer, tear the plastic wrap off, brush it with a big spoonful of cinnamon sugar, and steam for another 5 minutes.

8, steamed cinnamon sugar cake cooled, unmolded and cut into small pieces, you can enjoy.