The lotus root is slightly sweet and crispy, can be eaten raw or boiled, is one of the common dishes. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you'll be able to get your hands on some of the most popular products and services in the world. It's worth a try, then how to do lotus root is delicious? The first thing you need to do is to look down the road together.
How to make lotus root delicious
First, sweet and sour lotus root
raw materials : lotus root 2;
auxiliary : 2 tablespoons of sugar, vinegar, 1 tablespoon, salt moderate, 5 small onions, pepper moderate.
Method:
1. Lotus scrape off the skin, cut off the root section, wash and slice, put into the water to wash to remove some starch standby;
2. ignition frying spoon in the oil, oil hot add peppercorns frying incense, pepper, pepper to pour off the pot to stay in the pepper oil, put onion frying incense;
3. and then add has been processed lotus root slices, stir-fry;
4. . stir fry for a while, for seasoning first put vinegar (preferably white vinegar), sugar, and then a small amount of salt stir fry stir fry out of the pan.
Second, ribs and lotus root soup
main ingredients : ribs (appropriate amount), lotus root (appropriate amount), carrots (appropriate amount)
auxiliary ingredients: ginger (appropriate amount), cooking wine (appropriate amount)
method:
1.the main ingredients standby;
2. Ribs cleaned, chopped into chunks;
3. Blanch, then rinse well;
4. Pot add a proper amount of water, into the blanched ribs block;
5. Add ginger slices, a small amount of cooking wine;
6. Carrots cut into rolling blades;
7. Lotus root cut into large chunks;
8. Skim off the froth, turn to low heat and simmer. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Third, osmanthus glutinous rice lotus root
Ingredients: lotus root a, glutinous rice moderate;
Auxiliary: dry osmanthus a small, 100 grams of sugar;
Method:
1. will be the glutinous rice washed, dry water spare;
2.
2. Wash the lotus root and cut off a small piece of it near the root section to make a cover;
3. Rinse the holes in the lotus root;
4. Stuff the glutinous rice into the holes of the lotus root;
5. After filling the rice, put the cut-off cover back to its original place and fix it with a toothpick in depth;
6. Put the lotus root into a pot and add water to cover the lotus root, then boil it over a high flame, and then cook it over a low flame for 30 minutes. Add rock sugar, dry cinnamon, low heat, cook for 2 hours.
Four, vegetarian fried lotus root
Main :Lotus root 1 section
Auxiliary :1 carrot, black fungus moderate, persimmon pepper 1;
Seasoning : salad oil moderate, 4 grams of table salt, monosodium glutamate 2 g 1, onion, abalone juice moderate;
Method
1. lotus root cleaning, peeled and sliced, soaked fungus, carrots, green pepper slices, chopped green onion;
2. pot of oil eighty percent heat, put onion stir fry incense, add carrot slices, green pepper stir fry;
4. pot of abalone juice, coloring is also seasoning;
5. finally put a good foaming fungus Stir fry evenly simmer for a while, add a little monosodium glutamate out of the pot.
V. Cold Lotus Roots
Main Ingredients : Lotus Roots 500g
Seasoning : Salt 1/3 teaspoon, vinegar 1 tablespoon, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of soy sauce, 2 tablespoons of chili oil, 1 tablespoon of sugar, 1 small green onion, 1 coriander, chili peppers (red, small) 2 1 small green onion, 1 cilantro, 1 ginger, 1 garlic clove, 2 chili peppers (red, small), 2 water basins;
Directions
1. Chop green onion, cilantro, ginger, garlic and chili peppers into finely chopped pieces;
2. Wash and peel the lotus root and cut it into slices, then pour water in a pot to boil and add a pinch of salt, and then add the slices of lotus root, and then cook the pot for 2-4 minutes after the water boils again;
3. Strain the water and put in the chopped ingredients in step 1, then add chili oil, soy sauce, sugar, vinegar and appropriate amount of salt, mix well and serve.
Cooking Tips
Lotus root will turn brown soon after peeling, you can put the peeled lotus root in diluted vinegar water to soak for 5 minutes and then pick up and wipe dry, so that it can keep its jade-white color; fried lotus root, you can fry, while adding some water, frying the lotus root will not become black.
Taboos of eating lotus root1, black, odor of the lotus root should not be eaten. Should pick the skin is yellow-brown, meat fat and white, pay attention to no injury, no rot, no rust spots, without breaking the section and not dry shrinkage of the lotus root without discoloration.
2, lotus root is best not eaten raw. Some root parasites with gingerbread, it is easy to cause gingerbread disease. People eat raw lotus root with cysts, cysts will develop into adult worms in the small intestine, adult worms attached to the intestinal mucosa, will cause intestinal damage and ulcers, so that people with abdominal pain, diarrhea, dyspepsia, children will also appear facial swelling, developmental delays, mental retardation and other symptoms.
3, spleen deficiency, cold stomach, easy to diarrhea should not eat raw lotus root, raw lotus root sex is cold, raw and cold is more difficult to digest, impede the spleen and stomach, so it is advisable to eat cooked lotus root.
4, avoid using iron when cooking lotus root, so as not to make the lotus root black in the cooking process.
5, cut lotus root should not be stored directly. Not cut lotus root can be placed at room temperature for a week, but because the lotus root is easy to blacken, cut surface holes in the part of the easy to rot, so cut lotus root should be covered with plastic wrap at the incision, refrigerated to keep fresh for about a week.