Ingredients : Lotus root, salt, Lao Gan Ma sauce, white sesame seeds, green garlic seedlings, sesame oil, mustard oil, vinegar.
Methods :
1, lotus root washed, peeled, boiled in water for about 3 minutes, fished out of the cool water once.
2, the green garlic seedlings cleaned and cut into small segments, pour Sriracha sauce, sesame sesame oil, salt, mustard oil, vinegar, sprinkled with white sesame seeds and mix well.
3, and then poured on the sliced lotus root can be well mixed, sprinkled with chopped green onion decoration can be.
[Sore throat can eat lotus root]
[ Lotus root how to do to the baby to eat]
Lotus how to cold mix and crunchy and delicious: sweet and sour lotus root slicesIngredients : Lotus root, ginger, rice vinegar, white sugar, salt, sesame oil.
Practice:
1, wash the lotus root after peeling cut into thin slices spare; ginger peeled and minced spare.
2, add water in a small pot, boil over high heat and pour the lotus root slices, blanch until the lotus root slices slightly discolored can be fished out, immediately under cold water to cool.
3, control the water, add ginger, rice vinegar, sugar, salt, sesame oil, mix well.
Tips: Cold lotus root must use rice vinegar, because rice vinegar is fermented vinegar is more pure, do cold dishes taste is very soft, rice vinegar color is light, will not destroy the original color of the dish.
Materials : Lotus root 2 sections, dried shrimp 1 small handful, ginger, onion and garlic 1 small butterfly, white vinegar 2 spoons, oil, salt.
Directions:
1, prepare the raw materials, cut the lotus root slices into cold water, add appropriate amount of white vinegar.
2, boil a pot of water, add the right amount of salt, put the lotus root slices into the blanch, blanched lotus root slices immediately into the cold water to soak a little, and then drain the water, add the right amount of salt and white vinegar and mix well.
3, hot pan and cool oil, put ginger and garlic into the stir fry, and then into the soaked dry shrimp into the stir fry, and then into the shallot into the stir fry.
4, and finally the sautéed shrimp and green onion oil together into the lotus root slices, mixed evenly into the plate.
Materials: 100g lotus root, 50g black fungus, 50g Dutch beans, carrots, garlic, 1 tsp salt, 1/2 tsp chicken broth, 1/2 tsp sugar, 1 tsp white vinegar, salad oil, sesame oil.
Methods :
1, lotus root, carrots peeled and washed, then cut into slices spare; Dutch beans to remove the root and cut in half spare; black fungus soaked in warm water for 40 minutes spare; garlic minced spare.
2, a small pot of boiling water, water boiling drops of salad oil, and then in turn the lotus root, carrots, Dutch beans, black fungus blanching, fish out of cold water, fish out and spare.
3, zoom in on the minced garlic, add salt, chicken essence, sugar, white vinegar, and finally drops of sesame oil can be mixed well.
Tips : blanching, add a little salad oil in the water is to make the color of the vegetables better look oh.
[Eat lotus root this way in the fall! Lotus root soup]
[Lotus root can not be eaten with what]
Lotus how to cold mix and crispy and delicious: tea plum cold mix lotus root
Ingredients : tea plum 4, 1 tbsp of plum juice, 1 section of lotus root.
Methods:
1. After removing the core of the plums, chop the flesh of the plums, and add the plum juice to the mixture and then set aside.
2, cut the lotus root into thin slices of about 1 centimeter size, put into the water boil for about 10 seconds, and then soak into the ice water spare.
3, the method 2 of the lotus root slices from the ice water, and then add the method 1 of the plum juice together and mix well.
How to cold mix the lotus root and crisp and delicious: cold mix the notes of the lotus root
1, lotus root clean and sliced after the best to wash again, because some of the holes in the lotus root inside the mud.
2, blanched lotus root slices add a little salt, blanched lotus root slices immediately fished out into the cold water to soak, so that you can keep the lotus root slices crisp and tender white.
3, cut the lotus root slices oxidized will turn black, if you say you cut the lotus root slices are not made immediately, it is necessary to soak in the water with white vinegar, in order to keep the lotus root slices white.