First, cold lotus root slices
Ingredients: lotus root, millet spicy, minced garlic, balsamic vinegar, salt, chicken essence and sugar.
Steps:
1, lotus root peeled and sliced, millet cut into sections.
2. Add water to the pot, add the lotus root after the water is boiled, add a little cooking oil (after adding the cooking oil, the cooked lotus root is bright and positive), blanch for 30 seconds, remove the cold water, and drain the water for later use.
3. Put the lotus root into the pot, add salt, monosodium glutamate, balsamic vinegar, millet spicy, minced garlic and white sugar, and stir well to serve.
Second, braised diced lotus root.
Ingredients: lotus root, garlic, soy sauce, braised soy sauce, chicken essence, salt and sugar.
Steps:
1. Wash and peel the lotus root and cut it into diced lotus root with the size of 1 cm. Garlic and garlic powder.
2. Pour oil into the pot, add minced garlic, stir-fry until golden brown, add diced lotus root, stir-fry with soy sauce and braise, add a spoonful of water, cover and stew for 2 minutes.
3, add salt and sugar to taste fresh, drop sesame oil out of the pot.
Third, lotus pond snacks
Ingredients: lotus root, carrot, fungus, cucumber and Dutch bean.
Steps:
1. Slice lotus root, slice carrot and cucumber, tear agaric with water, remove fascia from Dutch bean and slice garlic.
2. Pour more water into the pot, add a spoonful of cooking oil to brighten it, blanch all the ingredients in turn, then remove and drain.
3. Pour a little oil into the wok, add minced garlic and all the ingredients and stir-fry for 1 min, add salt and sugar to taste, and add a spoonful of sesame oil.
Fourth, fried lotus root clips.
Ingredients: lotus root, pork, onion, ginger, spiced powder, pepper, cooking wine, salt, starch and flour.
Steps:
1. Preparation of ingredients: Wash and chop pork into powder, cut onion and ginger into powder, wash lotus root, peel and slice (cut or not).
2. Add spiced powder, pepper, salt, minced onion and ginger and cooking wine to the minced pork and mix well.
3. After clamping the meat stuffing with two pieces of lotus root, evenly wrap it with starch and batter.
4. Pour wide oil into the pot, the oil temperature is 50% hot, then fry it in turn, the oil temperature is 70% hot, and then fry it out.
5, leave a little oil in the pot, add minced garlic and stir fry, add soy sauce, soy sauce and water starch to boil, stir fry quickly under the lotus root clip, sprinkle with chopped green onion and take out the pot.