Hello, I am @forgotten sky yang. I am very happy to answer your questions!

Lotus root can be eaten as a cold dish. I am a Puyang native. We Puyang people basically eat lotus root as a home-cooked cold dish. The home-made cold dish of lotus root is also a popular dish for local Puyang people to drink with wine.

Lotus root is rich in nutritional value. The dish of cold lotus root slices is a very familiar home-cooked dish. Regarding the preparation of cold lotus root slices, each place has its own taste. The lotus root slices are cool and crisp when made. It already has a great taste. As for the sour, sweet, bitter, spicy and salty, it’s all up to you, as long as you feel comfortable eating it. If you like it spicy, you can add more chili peppers; if you like it sour and sweet, you can add white vinegar and sugar. Ingredients: One section of lotus root, pickled pepper, appropriate amount of corn oil, appropriate amount of white rice vinegar, appropriate amount of sugar, appropriate amount of salt, chili pepper

Method: In addition, I will share some tips on selecting lotus roots! It's very practical. You can't choose the one with a cross in my picture. It's a lotus root. If it doesn't taste good, try not to choose it. You can usually see that the ones on sale are basically lotus root. Pick the part pointed by the arrow, the lotus root. This part is the most delicious and has the best texture!

This is my answer to your question, I hope it helps! Follow @forgotten sky yang and take every day seriously!

Yes.

Hello, the questioner, lotus root can be used as a cold dish! Let me share how I do it.

First wash the lotus root and cut it into slices, then pour water into the pot, add a small packet of marinade and cook for 20 minutes, then add the lotus root slices and cook, turn off the heat and soak for 30 minutes.

Then cut some minced garlic, minced ginger, and chopped green onion and set aside. Then take out the lotus root slices and put them into a basin. Add minced ginger and garlic, vinegar, chicken essence, red pepper oil, and sesame oil, stir evenly, and put it into a plate. , then sprinkle with chopped green onion and that’s it!

Very salty and delicious! I will make a pot every time. If you can’t finish it, you can store it in the refrigerator and eat it with millet porridge. It’s delicious!

I hope my method can help you!

Hello everyone, I am good at cooking. Food expert: Hunan cuisine chefs do not eat spicy food. I am very happy to answer this question. I hope it is useful to you.

Regarding "Can lotus root be eaten as a cold dish?", my answer is: It must be possible. If done properly, the taste will be no worse than fried or stewed. Let me first share with you some knowledge about lotus root.

So the following is the main content of today: The specific method of making cold lotus root slices.

Cold lotus root slices

Ingredients: 2 sections of nine-hole lotus root

Ingredients: salt, MSG and chicken essence (according to personal taste), sugar, light soy sauce, Fragrant sesame oil, balsamic vinegar, garlic, shallots, coriander, cooked sesame seeds, chili pepper, millet pepper

Specific steps: 1. Peel and wash the lotus root, cut into 3mm thick slices, and wash in water Soaking, the purpose of this step is to remove the starch in the lotus root and make it crispier;

2. Chop the garlic, coriander, shallot, millet and pepper into pieces and set aside;

3. Heat Boil water in a pot, and at the same time prepare a pot of cold boiled water. Add appropriate amount of salt to the boiling water, blanch the lotus root slices until they are raw, take them out, put them in the boiled boiled water and let cool, drain the water and set aside;

4. Drain the water. Put the lotus root slices into a basin, mix appropriate amount of salt, sugar, light soy sauce, minced garlic, millet and pepper powder, chili pepper, sesame oil, balsamic vinegar, chopped green onion, and coriander powder and mix well.

Finally, thank you all for watching this issue. I hope the content shared above can help you. If you find it useful, please remember to follow, like, collect and forward it!

Hello, I am happy to answer your question.

As a common household ingredient, lotus root can be made in a variety of ways. It can be stewed, steamed, or served cold. It is also a great dish suitable for summer.

Share two homemade recipes for cold lotus root:

Sweet Osmanthus Root

1. The raw material prepared is of course the protagonist lotus root, and then prepare an appropriate amount of sugar osmanthus root. , white sugar, white vinegar.

Osmanthus fragrant lotus root sounds complicated in name, but it is actually very simple to make.

2. Peel and wash the lotus root first, slice it into slices, blanch it in boiling water, take it out, cool it and drain it, and set aside.

3. Put the sugar osmanthus into a bowl and pour some white vinegar to dilute it.

4. Finally, pour the diluted sugar-osmanthus on the lotus root slices, add the remaining white sugar and white vinegar, and mix evenly.

Osmanthus sugar lotus root has the effects of warming the middle and dispersing cold, warming the stomach and relieving pain, resolving phlegm and blood stasis, strengthening the spleen and appetizing.

If you don’t like it to be too sweet, I will share a dish of cold lotus root slices, which is even simpler to make.

Cold lotus root slices

1. Raw materials: lotus root, dried chili pepper, carrot.

2. Prepare white vinegar, vegetable oil, pepper, and salt.

3. Wash the dried peppers and cut them into sections, wash and slice the carrots, peel and slice the lotus roots, blanch them in boiling water, take them out, cool them in cold water and drain them.

4. Pour oil into the pot and heat it up, add the dried Sichuan peppercorns one by one and fry until fragrant, then take out the dried Sichuan peppercorns, pour the Sichuan peppercorn oil on the lotus root slices and carrot slices, add white vinegar and salt to taste , and finally mix well.

Cold lotus root slices have the effects of strengthening the spleen, appetizing, digesting, and quenching thirst.

Little knowledge

Lotus root is the rhizome of lotus and is edible. Lotus root is mainly cultivated in swamps. Hubei is rich in lotus root. The medicinal value of lotus root is also very high. It can digest food and stop diarrhea. , appetizing, clearing heat, nourishing, preventing internal bleeding, etc. It is a good nourishing product for women, children, and the frail and sick.

These are my views on your question, I hope it helps.

The picture comes from the Internet. If there is any infringement, please contact us to delete it.

Of course, lotus root is rich in nutrients and has high medicinal value. It can be eaten raw or added to vegetables.

Let’s share some simple recipes for cold lotus root that we often eat at home: Green and red shredded lotus root slices

Ingredients: fresh lotus root, white sugar, green and red shredded lotus root (green pepper and colorful pepper).

Method: First, wash the lotus root, peel off the skin, cut into thin slices, blanch it in a pot of boiling water, take it out, soak it in a basin of cold water, take it out and drain the water. , put into a plate, sprinkle with white sugar, green and red silk and mix well.

Notes

Do not blanch it for too long, mainly to remove the natural taste. Just add a little salt and adjust other seasonings according to your own taste. But I think the original flavor is better. Hot and sour lotus root

Ingredients: fresh lotus root, white sugar, white vinegar, peanut oil, dried red pepper, salt, pickled pepper, shredded ginger.

Method:

1. Remove the roots, wash and peel off the skin, cut into 5 cm long strips, put them in a basin, add a little salt, mix well, and marinate for a while Take it out, drain the water, and put it in a basin with pickled peppers, chili peppers, and shredded ginger on the surface.

2. Put the wok on the fire, add white vinegar and white sugar, and stir with an iron spoon. After the white sugar dissolves, pour the sweet and sour juice into the basin and soak for 3 hours before eating. .

Notes

1. The lotus root must be drained after being salted for the first time, because the lotus root juice has an astringent taste, which will affect the overall taste.

2. When making sweet and sour sauce, the heating time should not be too long, otherwise the vinegar will easily evaporate and the sauce will be spicy.

Conclusion

Friends who love to eat lotus root must pay attention to the fact that lotus root is cold in nature when raw. When it is served cold, try to boil it with hot water and then cook it cold. Pregnant women and those with poor spleen and stomach should not eat raw food.

The above is my answer, I hope it will be helpful to you.

This cold dish, which cost 2,000 to learn, tastes even better than the chef! There is no shop like this in this village. I have made a selfless contribution today. If I had known better, I would have benefited earlier!

There are many ways to cook lotus root. You can stir-fry lotus root, deep-fried lotus root, stew it with other meat, or make it into lotus root dumplings and other delicacies. Today’s recommendation is a dish that is simple to make and uses simple ingredients, but has an extraordinary taste: lotus root with ginger juice

Ginger has obvious effects on bloating, stomach pain, and gastroptosis. I have personal experience of its auxiliary effect. Therefore, eating this dish, in addition to the above-mentioned benefits, can also increase appetite and ward off cold.

How to make lotus root with ginger juice:

(1) Prepare a section of lotus root, peel the skin and cut it into thin slices of about 2 mm (the knife should also be brushed with a steel brush to remove the surface) Oxide film to prevent lotus roots from turning black).

(2) Boil water in a pot (you can only use aluminum pots, not iron pots), add a little salt and white vinegar, add lotus root slices after the water boils, and blanch them Pour it out after 30 seconds and put it into cold boiling water to cool down.

(3) Preparation of ginger juice: mash 15 grams of peeled ginger into puree, add 50 grams of white sugar, 80 to 90 grams of white vinegar, Stir evenly to make ginger juice. The proportion can be increased depending on the size of the dish.

(4) Put the lotus root slices in the aluminum basin, add the prepared ginger juice, mix well and then marinate Ready to eat after 30 minutes of preparation. In fact, if you seal it with plastic wrap and put it in the refrigerator, it will be very fresh the next day. Snowy white and crispy!

(5) Plate: Arrange the lotus roots, put some fresh minced ginger on top, pour the juice on top, and finally add a little red pickled pepper foam and garnish with coriander. Delicious and ready!

I don’t know if you have noticed that sometimes lotus roots taste very crisp, but some lotus roots are very soft and waxy. What is the reason? Reveal now! Lotus root has 7 holes and 9 holes. Seven-hole lotus root is usually grown in ponds and has a very soft and waxy texture. Seven-hole lotus root is more suitable for stewing soup. The nine-hole lotus root is usually grown in the fields. It has a crisp texture and is more suitable for stir-frying or cold salad.

So how to choose?

1. Choose the slightly yellow ones.

Lotus roots grow in the soil. When dug out, the outside color is not particularly white. If you find that when you buy lotus roots, If the lotus root is too white in color, it may have been washed with bleaching powder, so do not buy such lotus root.

2. Choose lotus roots that are even in size.

When buying lotus roots, you should choose ones that are relatively uniform in thickness, with each section neither too long nor too short. , and the water content is relatively sufficient. The thin and short lotus roots are generally not mature enough.

Choice of 2-hole number

If you want crispy lotus root, choose the 9-hole lotus root, and if you want to eat soft and waxy lotus root, choose the 7-hole lotus root.

Hello, let me tell you how I do it.

The first step is to choose lotus roots that are not damaged. They are easy to clean if they are intact. Chop the onions, garlic and coriander into small pieces and set aside.

The second step is to clean the lotus roots, remove the skin and cut them into small pieces. Cut into thin slices and set aside.

Step 3: Pour an appropriate amount of water into the pot and bring to a boil, then add the lotus root slices and blanch them for about two minutes. When they become transparent, take them out, run them through cold water and put them into a plate for later use. .

Step 4: Put oil in the pot. When the oil is hot, add the shallots and minced garlic and sauté until fragrant. Add salt, vinegar and oyster sauce, then pour it into a plate with lotus root slices, add coriander and sesame oil and mix thoroughly. .

Below I will use a video to answer.

Of course! ! Cold lotus root slices taste very crispy~

Specific methods:

1. Cut the lotus root into thin slices or long strips, blanch it in boiling water, and remove The astringent taste of raw lotus root;

2. Adjust the sauce:

(1) Chop the onion and garlic into mince, put them in a bowl, add chili powder or millet pepper, and sauté in hot oil until fragrant; < /p>

(2) Add light soy sauce, vinegar, white sugar, and salt in sequence, and mix well.

3. Pour the prepared sauce into the blanched lotus roots, mix well and enjoy~

Tips:

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After blanching the lotus root slices, you can put them in cold water to make them crispier;

If it is to be mixed and eaten immediately, it is recommended to slice it, which will make it easier to taste. If you cut it into long strips, it will take a while Marinate it for a while~

Okay