Lotus root can be eaten in a variety of ways.

Smooth Fried Lotus Root Slices

Main Ingredients: 1 section of lotus root

Accessories: 1 green and red Hangzhou chili pepper, 2 slices of ginger, 3 cloves of garlic, 1 small green onion, moderate amount of white vinegar, moderate amount of chicken essence, moderate amount of salt, a little sugar

Cooking Procedure:

1. Chili pepper cut into rings, ginger and garlic minced, green onion cut into chopped scallions;

2. Lotus root knots removed and peeled, cleaned and washed. Cut into thin slices, add a few drops of white vinegar in the water, put the lotus root slices soaked for a few minutes;

3. pot of boiling oil, ginger and garlic under the end of the incense;

4. into the lotus root slices stir-fry, add chili pepper circle stir-fry;

5. add salt to taste stir-fry to the lotus root slices are transparent;

6. add chicken, sugar, white vinegar and stir-fry fast;

7. Before leaving the pan, sprinkle with chopped scallions and turn well to plate.

Tips:

1. Soak the lotus root and wash it, you can remove the excess starch of the lotus root, fry out the color is more white, will not paste the pot;

2. Feel dry when frying, you can point a little water.

Cold Mixed Lotus Root

Main Ingredients: 1 section of lotus root

Supplementary Ingredients: 3 slices of ginger, 5 cloves of garlic, 3 grams of salt, 1 small green onion, 2 tablespoons of white vinegar, 1 tablespoon of soy sauce, 1 tablespoon of chicken broth, 1 tablespoon of sugar, dried red chili peppers

Cooking Process:

1. Chopped;

2. pot of water boiling, add a little white vinegar, down into the lotus root diced cooking for about 2 minutes;

3. quickly fished out of the cool water to continue to rinse cool drained poured into a large bowl sprinkled with ginger and garlic;

4. pot of boiling oil, oil heat into the dry red pepper burst a little bit;

5. will be dripping oil in the ginger and garlic on the end of the end of the;

6. bowl of salt, chicken essence, sugar, light soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce and other ingredients, soy sauce and other ingredients, and so on.

6. In a bowl, add salt, chicken essence, sugar, soy sauce, white vinegar, chopped green onion and mix well.

Tips:

1. Lotus root can be cut and rinsed with water to remove the precipitated pulp, to avoid blackening when cooking;

2. Cooking time according to the size of your ding should be controlled;

3. Fish out the water must be rinsed for a while, the lazy can be rinsed for a while and then put into the cool water to cool down, otherwise the taste is not crisp.

Lotus root stewed ribs

Main ingredients: 3 ribs, lotus root 1000 grams

Accessories: 5 slices of ginger, 5 grams of salt, a small amount of soy sauce, a small amount of balsamic vinegar, chicken broth, white pepper

Cooking process:

1. Ribs chopped into segments, lotus root washed and peeled and sliced into pieces of 3 cm or so, ginger with a knife and patted;

2. Boil water in a pot, boil water and put the ribs to boil skimming foam, fish out and wash;

3. Put the ribs into the pressure cooker or tile pot, put the broken ginger;

4. Put the lotus root slices, add salt, soy sauce, balsamic vinegar, chicken essence, white pepper;

5. Inject hot water into the surface of the lotus root is slightly lower than the lotus root because the lotus root contains water;

6. Pressure cooker pressure generally 25 minutes, natural pressure relief; tile pot boil over high heat, low heat 3 hours can be;

7. out of the pot sprinkled with chopped green onions, to a few drops of sesame oil.

Tips:

1. simmering soup lotus root to choose mature lotus root, tender lotus root is not suitable, roughly you can look at the appearance of the lotus root, white fat lotus root is generally vegetable lotus root, not easy to soften, suitable for cold fried food, to choose the epidermis has a uniform black spots, the color of the dark

Fried Lotus Root Folder

Main Ingredients: Lotus Root 2 sections, 250 grams of meat

Auxiliary Ingredients: egg 1, 50 grams of flour, 20 grams of starch, salt to taste

Cooking process:

1. Lotus root washed and peeled, a knife cut 2/3, a knife cut off, cut into a continuous blade;

2. Boil water in the pot, the water boiled into the cut lotus root slices blanching, one is to prevent the clip filling break lotus root slices, and secondly, to remove excess water in the lotus root slices, the frying time is shortened, more crispy;

3. flour, cornstarch, eggs into a bowl with water, salt and thin batter;

4. lotus root slices in the middle of the sandwich meat filling, 2 pieces of lotus root a little pinch;

5. lotus root folder all complete after hanging the batter;

6. frying pan oil is hot and medium-low heat frying two sides of the golden can be, pay attention to the chopsticks to turn over.

Tips:

1. Don't put the meat and batter salty;

2. Lotus root slices should be cut thinner, it will be easy to deep fry;

3. The amount of meat should be put in the right amount of meat, pinch the holes in the meat does not protrude appropriate, such as protruding, use chopsticks to scrape a little.

Honey Lotus Root

Main Ingredients: Lotus Root

Accessories: Glutinous Rice

Accessories: Cinnamon, Honey, Brown Sugar, Rock Sugar

Cooking Procedure:

1.Glutinous Rice Soaked in Water for 3 Hours After Washing and Washing;

2.Choose the Stout Hole in Lotus Root and Wash;

3. Lotus root head cut off three centimeters, cut off the head to stay as a cover;

4. Glutinous rice into which, while filling with chopsticks to poke a little, so as not to leave a gap, but also not too tight;

5. After filling with toothpicks to fix the cover;

6. Pot of water did not exceed the lotus root, add brown sugar, rock sugar boiled over high heat;

7. Low heat cooking until the lotus root rice is cooked! Fish out slightly cooled, sliced on the plate;

8. A small amount of warm water plus cinnamon, honey into a sauce, dripping on the lotus root can be.