Raw materials: 1 section of old lotus root, 150 grams of glutinous rice, 150 grams of sugar, 50 grams of honey, 30 grams of sugar osmanthus, 30 grams of flour, 40 grams of vegetable oil.
Production: 1. The old lotus root peeled and washed, one end cut off the tip, inverted to drain, the glutinous rice washed dry, soaked with water, add sugar and mix well, and then poured into the hole in the lotus root, full of steamer into the fire steamer for one hour, remove and cut into 1 cm pieces.
2. frying pan on high heat add oil to the lotus root slices dipped in flour, into the pan frying until golden brown on both sides. Frying pan add 500 grams of water, sugar, honey, sugar cinnamon, boil into the lotus root slices, with medium heat until the sugar sauce thick on the line.
Mung bean and radish irrigation big lotus root
Information: big lotus root 4 sections, 200 grams of mung beans, carrots 125 grams, sugar moderate
Methods: the mung beans wash, soak for 30 minutes, filtered dry; will be carrots wash clean, chopped, mashed into puree; with the appropriate amount of sugar and mung beans and carrots puree mix, standby; lotus root wash, with a knife to cut the end of the lotus root section near the end of the cut off the portion of the root. Stay as a cover, will be well-mixed mung bean and carrot puree into the lotus root holes, stuffed until full, and then cut off part of the cover in the original place with a bamboo stick inserted firmly, into the pot of steam under water.
Crab meat lotus root congee
Ingredients: white rice, lotus root 100 grams each, crab 2, 2 eggs, green onions, ginger slices a little.
Method: first wash the rice soaked in water for 2 hours, lotus root peeled, cut into 3 cm long silk, soaked in water. Egg divided into egg white, egg yolk placed in reserve. Then wash the crab, remove the shell, gills, feet, take out the crab yolk, mix with egg yolk, crab body cut into radial eight equal parts. Crack the shells and feet firmly. Then put 3 tbsp oil in a wok, heat it up, add crab shells, crab feet, spring onion and ginger and stir fry, stir fry and add 15 cups water, cover and cook over medium heat for about 40 minutes, then pour the cooking broth into another wok and add drained rice, lotus root and dipping juice, cover and bring to a boil, then switch to low heat and cook for 90 minutes. When it is about to be cooked, add the crab pieces and season with a pinch of salt. Mix two thirds of the congee with the egg white and serve in a bowl. Mix the remaining congee with the egg yolk and serve in the bowl with the egg white, place the crab pieces on top of the congee and add green onion, ginger and lettuce according to your preference.
Fried Lotus Roots
Features: Spicy and savory.
Raw materials: 1000 grams of fresh lotus root, 100 grams of lean pork, 50 grams of flour, oil, horrified sauce, green onion, ginger, monosodium glutamate amount.
Method: the lotus root washed and peeled, cut into 2 cm thick slices with a knife, pork chopped into mud; and then the lotus root slices, puree, flour, minced scallions, minced ginger, salt, monosodium glutamate together into a bowl and pot, add an appropriate amount of water into a thick paste for spare parts, cooking oil poured into a pot and boiled, chopsticks are glued to the meat paste of the lotus root slices into the oil in batches to be deep-fried to a golden brown fish out of the pan, after the dish sprinkle with horrifying sauce can be.
Honeyed Lotus Root
Features: This dish is crispy and sweet, with the flavor of cinnamon.
Materials: 500 grams of fresh lotus root, 150 grams of sugar, 100 grams of water, 40 grams of cornstarch, 100 grams of milk, cinnamon a little
Method: the lotus root cut off the root section, scraping the skin, fine lotus root top knife cut, thick lotus root broken cut, are cut into thin slices of one point thick, put into the cool water soak for a while, that is to say, fishing, let go of the water to bubble a little bit, fishing out and control the dry; add water and sugar in the pot, boil, put the milk, add powder thickening, then add cinnamon, pour into the lotus root slices, stir evenly, into the dish, cool, can be eaten.
Candied Lotus Root
Features: red color, sweet and soft, sticky and smooth. It has the effect of strengthening the spleen and opening the stomach, moistening the lungs and relieving cough.
Ingredients: old lotus root, glutinous rice, egg, lotus, plum, kumquat cake, honey, candied fruit.
Method: old lotus root washed, both ends of the section. Into the glutinous rice, whacked closed lotus root holes, boil over high heat after simmering rotten, remove and cool, cut into 1cm thick lotus root slices, and then lotus root slices in the egg batter dragged over, sprinkled on the powder, whacked lotus root slices, so that the powder into the bone, repeated until the powder and lotus root meat mixed into one, and then the lotus root slices deep-fried to a tender yellow, cut into small rectangular strips, and plums, kumquat cakes, candied fruit, Lotus Maxima into a bowl with sugar, cooked lard and steamed for 15 minutes, poured with honey, White sugar thickened with a thick sauce is ready.