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Lotus root has many functions. What kind of delicacies can be made with lotus root?

Lotus root can be cooked in many ways. It can be steamed, stir-fried, deep-fried, pan-fried, boiled, and made into soup. It can also be processed into sugar slices, candied fruit, preserved fruit, canned and used as an ingredient in dishes and snacks.

Lotus root can also be paired with other ingredients to bring out its white as snow, crisp and tender texture, delicious flavor, and nourishing properties to add nutrition and color to dishes.

Here I will share a few with my friends. Any similarity is purely coincidental. 1. Hot and sour crispy lotus root

Prepare 500g of tender lotus root, 2 dried red peppers, 1 pickled pepper, and 25g of vegetable oil. Appropriate amounts of salt, sugar, MSG, vinegar and shredded ginger.

Cut the dried chilies into sections. Clean the lotus root after removing impurities, remove the skin and cut into strips, put it in a basin and sprinkle with salt, marinate for a few minutes, then wash and drain.

Cut the pickled pepper into thin strips, sprinkle it on the lotus root strips, and then sprinkle with shredded ginger.

Put oil in a wok until it is 50% hot. Fry the dry red pepper until it changes color. Add sugar, vinegar, salt, MSG and a small amount of water. After boiling, pour it into the lotus root strips and marinate for 2 hours.

Pick out the dried chili peppers, put the lotus root strips into the dish, and drizzle with a little juice. "Lotus root is like honey"

Prepare 600g of large fresh lotus root, 50g of dried lotus seeds, 150g of white sugar, 125g of glutinous rice, 10g of salad oil, and a little sweet osmanthus.

After cleaning the lotus root, cut off one end and steam it. Soak the glutinous rice in water for 2-4 hours, pour it into the middle of the holes of the lotus root, and pound it tightly.

Steam over high heat for half an hour and then take out slices. After the lotus seeds are steamed, put them in the bottom of the bowl, cover with lotus root slices, sprinkle with sugar, steam for about 10 minutes, and put them in the soup plate.

Add an appropriate amount of water to the wok, pour in sugar and salad oil, bring to a boil, add sweet osmanthus, and pour it on the lotus root. Lotus root pine in tomato sauce

Preparation: half a pound of fresh lotus root, appropriate amounts of tomato paste, white vinegar, white sugar, vegetable oil, salt and starch.

Steps

1. Peel the fresh lotus root, clean it, cut it into thin strips, rinse it several times, drain it, sprinkle it with a small amount of salt and marinate it for a while. Pour an appropriate amount of water into a small bowl, add starch and mix thoroughly to make water starch and set aside.

2. Put the wok on high heat, add vegetable oil to heat, add shredded lotus root and fry into light yellow color, remove and drain the oil. Leave a little oil in the wok and heat until 40% hot.

3. Pour in tomato sauce and stir-fry until loose. Add appropriate amount of water, white vinegar and white sugar. After boiling, thicken with water starch. Add freshly fried shredded lotus root, mix well and put on a plate. Soft Fried Lotus Root Slices

Preparation: 1 pound of fresh lotus root, 2 eggs, appropriate amounts of salt, monosodium glutamate, flour, water starch, pepper salt, and vegetable oil.

Steps:

1. Pour water into the water pot and bring to a boil. Wash the lotus root and cut it into slices, blanch it in a pot of water for a few seconds, then put it in water to cool, drain the water and put it in a large bowl.

2. Sprinkle a little salt and MSG and marinate for a while, then sprinkle a little flour and mix well. Crack the eggs into another bowl, add flour, water starch, salt and MSG to make a paste.

3. Put the wok on the fire, add vegetable oil and heat it until it is 50% hot. Put the lotus root slices into the oil and fry until they turn light yellow. Remove and drain. When the oil temperature reaches 60% hot, fry again.

4. Arrange the fried lotus root slices on a plate, sprinkle with peppercorns and salt directly, or prepare a separate saucepan, add peppercorns, salt and other dipping sauces, and serve with the lotus root slices.

However, lotus root skin is thin and tender, so it is not easy to keep fresh. If we leave it exposed to the air for a long time during processing, rust spots will appear on the surface of the lotus root, which means it will change color.

And it also affects the taste. It is recommended to clean the lotus roots and soak them in clean water. It will be better to soak the cut lotus roots in light salt water.