1. Hot and sour lotus root slices. Peel the lotus root, cut it into thin slices, blanch it with boiling water, take it out, soak it in cold water, let it cool, add pepper, citric acid, Jiang Mo, salt and monosodium glutamate, mix well and marinate for three or four hours. This dish is sour and delicious, which is very suitable for people who have a bad appetite in summer and can stimulate their appetite.
2. Lotus root ribs soup. Wash and cut the ribs, blanch them to remove foam, put them in a casserole, add onion, ginger, cinnamon, photos, red dates and other materials, stew for one hour, peel and cut the lotus roots, put them in a pot and stew for another 20 minutes, then add salt to taste.
3. Roasted chicken with lotus root. Wash the chicken, cut it into pieces, marinate it with sauce for half an hour, slice the lotus root, soak it in vinegar for a few minutes, and then wrap it with a thin layer of white powder. Heat the oil in the pot, stir-fry the chicken pieces and put them out for later use. Deep-fry the lotus root slices in hot oil, add the chicken pieces and continue to stir-fry until they are fully cooked, then take them out of the pot.
4. Chestnut lotus root soup. Peel the lotus root and cut into pieces, shell and wash the chestnut, and put it in a pot to boil. Reduce the heat and simmer for an hour. Add raisins and seasonings a few minutes before turning off the heat.
5. Lotus root and bean soup. Put lotus root blocks, washed lentils and red beans into a pot, add water to boil, and stew for half an hour to taste.
6. Siraitia grosvenorii lotus root soup. Slice lotus root, and take appropriate amount of red dates and Siraitia grosvenorii meat for later use. First, boil Siraitia grosvenorii meat and red dates with water, then stew for about half an hour, then add lotus root slices and rock sugar and continue cooking for 15 minutes.
7. Salty and crisp lotus root slices. Slice the lotus root, fry it in a hot oil pan until golden brown, then take it out and drain it. Add garlic, pepper and onion to the pot, stir-fry lotus root slices, pepper and salt for a while.
8. Stewed lotus root balls with cabbage. Heat the oil in the pan, add Jiang Mo, minced garlic and spicy sauce, stir-fry chopped Chinese cabbage, add some salt and white vinegar at the same time, cover for two minutes, pour in lotus root balls, and cover for another minute or two.
9. Paste lotus root cake. Chop lean meat into stuffing, dice lotus root, soak onion and ginger in clear water for 10 minute, pour onion and Jiang Shui into the meat stuffing, mix well, add an egg and continue stirring in one direction, add lotus root diced, stir well, add soy sauce, soy sauce, pepper, starch and salt, stir until the meat is gelatinous, then knead the meat stuffing into meatballs, press them into cakes, and fry them until both sides are golden.
10. stir-fried lotus root slices. Wash lotus root slices and remove starch. Heat the oil in the pot, stir-fry the onion until fragrant, add some salt and vinegar, and stir-fry until the lotus root becomes discolored.
1 1. Lotus root pumpkin clip. Wash and slice the lotus root, steam the pumpkin, beat the eggs into a paste with flour and corn starch, put some pumpkin paste in two lotus root slices, smear the paste on both sides of the lotus root clip, fry both sides of the lotus root clip until golden, and sprinkle some salt to taste.
12. Lotus root and lily chicken soup. Boil chicken feet in cold water for five minutes, then take them out, put them in a stew pot, add lotus root slices, lotus seeds, sweet ginger and clear water, stew for half an hour, then add lily and salt and continue to stew until cooked.