Materials:

Fresh lotus root, water starch, sugar, vinegar, oil in moderation, refined salt, a little ginger

Style of work:

1, will be lotus root washed, sliced, blanched in hot water.

2, hot pot, with a little ginger stir-fry pot, when the oil is hot, pour into the lotus root slices stir fry.

3, add sugar, vinegar, salt, continue to stir fry, add water starch thickening, out of the pot.

-Fresh Lotus Root and Shredded Pork

Materials:

Lotus root, lean pork, water starch, soy sauce, salt, green onion, oil each moderate amount

Methods:

1, cut the lean pork into a bowl, add appropriate amount of water starch, salt, soy sauce, marinate for 5 minutes.

2. Wash the lotus root and cut it into long strips for use.

3, start a frying pan, stir-fry the marinated lean pork over low heat until quarter-cooked, and set aside in a bowl.

4, into the cut lotus root, high heat stir fry, to be half cooked, add lean meat and salt continue to stir fry.

5. Add chopped green onion before serving.

Cooking tips: fried lotus root silk, lotus root silk will usually turn black, if you fry while adding some water, fried lotus root silk will be white as jade.

Fish Scent Lotus Root

Main Ingredients: Lotus Root

Accessories: Shiitake Mushrooms, Tenderloin, Green Beans, Green Peppers, Green Onion, Ginger

Seasonings: Salt, Sugar, Vinegar, Soy Sauce, Water Starch, Sesame Oil, Chili Sauce

Operation:

1, Tenderloin with Salt, Tien Tien Fresh, and Water Starch Marinade;

2, Chili Sauce, Vinegar, Shengbei sauce;

3, the pan into the oil, hot, add chopped green onions and ginger sauté, pour into the diced meat, diced lotus root, diced mushrooms sautéed together;

4, the pan with sauce, add water sauté, pour into the diced peppers, add salt, Tiantiantian fresh, pour into the green beans stir fry, thickening after dripping oil can be.

Mixed Lotus Root Slices

Main Ingredients carrots 1/2, lotus root 1 branch, fresh mushrooms 4, pea pods 100 g, konjac 50 g, 2 slices of ginger Seasoning a material, wine, oil 1 tbsp, soy sauce 1 tsp, salt 1 tsp, vinegar, sugar a little b material, sesame oil 1 tsp, a little cornstarch

Measurement 1, lotus root peeled and sliced thinly, soaked in vinegar water to prevent blackening. Lotus root blanch and fish out. 2, mushrooms cut diagonally into 3 slices, carrots cut into long slices and pea pods, konjac into the boiling water slightly blanched. 3, Shiitake mushrooms, ginger burst incense, lotus root, carrots, konjac into the pot stir fry, add a little water, a material, simmer to taste, thickening. 4, before starting the pot can be drizzled with sesame oil.