1, lotus root sparerib soup

Lotus root ribs soup is a traditional famous dish, belonging to Hubei cuisine; ? Strong flavor, lotus root? Soft and waxy, light and not greasy. In Hubei, there is a saying that "no soup can't be made", and the lotus root ribs soup made by local Honghu lotus root is generally the finale of the banquet; It not only has regional characteristics, but also condenses the essence of Jingchu food culture.

Production steps: it is recommended to choose broth? Red lotus root, pink lotus root; The taste is powdery and glutinous, especially suitable for soup; Wash the ribs and put them in cold water; Blanch ginger slices and cooking wine and take them out; Pour oil from another pan, add onion and ginger until fragrant, and pour in ribs and stir-fry until they change color; Pour in boiling water three times as much as the ingredients, boil over high fire, and add the washed lotus root (cut into hob pieces); Boil the water and simmer for 1-2 hours. When the time is up, the lotus root starch soup will be thick. Finally, simply put a little salt before cooking.

2. Cold lotus root slices

Cold lotus root slices are not only sour and appetizing, but also refreshing and juicy; This is a rare appetizer; However, it should be noted that white lotus root and crisp lotus root must be selected to make cold lotus root slices, so as to be crisp and juicy; Otherwise, if you choose the wrong lotus root, the food will be particularly bad.

Production steps: lotus root is washed and peeled, then sliced and directly soaked in white vinegar for 5 minutes; Cook the lotus root in boiling water, and then take it out. Add shredded onion, shredded ginger, dried Chili, salt, sugar and white vinegar, pour in hot oil and mix well. Serve directly.

3. Stir-fried lotus root slices

Lotus root tastes slightly sweet and crisp, so there are cold dishes besides soup; Moreover, cooking is also a very appetizing meal; But remember to choose white lotus root and crisp lotus root when cooking; Stir-fried crispy, the taste will be particularly good.

Production steps: peeled lotus root, washed and sliced, and directly soaked in white vinegar for 5 minutes; Then rinse it clean; Prepare minced garlic Jiang Mo and chopped green pepper and red pepper; Heat a pan, add oil, stir-fry minced garlic and Jiang Mo, and add lotus root slices and stir-fry until the lotus root slices are transparent; Add chopped green pepper and stir fry. Add a little white vinegar, sugar and salt to taste. Mix well and serve.