Ingredients:

Ingredients: 6 taels of crispy fish (for two people), 2 tomatoes, half lotus root, 2 stalks of celery

Method:< /p>

1. Wash the tomatoes and cut into pieces.

2. Slice the lotus root into slices, the thinner the better.

3. Slice celery diagonally.

4. Cut the crispy fish into pieces, preferably thin slices.

5. Heat the pot, add an appropriate amount of oil, add tomatoes and stir-fry.

6. Add appropriate amount of salt and sugar and continue to stir-fry.

7. When the tomatoes are slightly rotten, add water to boil, add an appropriate amount of fish sauce, then pour in the lotus roots and celery, continue to boil, and simmer over medium heat for a few minutes.

8. Add crispy fish fillets, turn up the heat a little more, and it's ready to serve.

Crispy fish and lotus root soup

Ingredients:

Ingredients: 6 taels of crispy fish (for two people), 2 tomatoes, half lotus root, 2 celery Root

Method:

1. Wash the tomatoes and cut into pieces.

2. Slice the lotus root into slices, the thinner the better.

3. Slice celery diagonally.

4. Cut the crispy fish into pieces, preferably thin slices.

5. Heat the pot, add an appropriate amount of oil, add tomatoes and stir-fry.

6. Add appropriate amount of salt and sugar and continue to stir-fry.

7. When the tomatoes are slightly rotten, add water to boil, add an appropriate amount of fish sauce, then pour in the lotus roots and celery, continue to boil, and simmer over medium heat for a few minutes.

8. Add crispy fish fillets, turn up the heat a little more, and it's ready to serve.

Octopus, Lotus Root and Pork Ribs Soup

Ingredients:

1 octopus, 1 lotus root section, 1 mung bean, 10 water chestnuts, 400 grams of pork ribs, 6 chicken feet Only, 1 carrot, 1 corner of peel, appropriate amount of salt

Method:

1. Wash the ribs and chicken feet, put them in a pot of hot water and boil them for 5 minutes.

2. Peel lotus root, carrot and water chestnut and cut into pieces.

3. Wash the octopus, mung beans and peel.

4. Put all the ingredients in a pot of water, bring to a boil over high heat, then turn to low heat and simmer for 3 hours.

5. Finally add a little salt to taste.

Eel and lotus seed porridge

Ingredients:

120 grams of eel, 30 grams of lotus seeds, and 60 grams of glutinous rice.

Method:

First wash the eel and remove the internal organs, cut it into 2 cm long and 1.5 cm wide fish fillets and lotus seeds (peeled and cored) and glutinous rice (washed) ) ***After soaking for 20 minutes, put it into an iron pot, add two bowls of water, and cook it into gruel for consumption.

Lily Cuttlefish Lotus Pond

Ingredients:

Cuttlefish, lily, salt, starch, chicken powder, stock, peas, light soy sauce

Method:

1. Clean the cuttlefish first. The cuttlefish must be fresh, and then chop the whole body of the cuttlefish into mud. Do not use the head or whiskers. You can use it in other places (because I couldn’t take pictures because I had all the cuttlefish on my hands, so I omitted this step, sorry for that).

2. Use starch, a little salt (squid itself has a salty taste), and chicken powder and stir evenly. It must be very sticky. Then make into balls.

3. After processing the lilies, soak them in water to avoid discoloration.

4. Then insert the processed lily on the cuttlefish balls to make a lotus shape, put a pea in the middle, and cut the pea with scissors.

5. Steam the prepared cuttlefish lotus flowers in a pot for 6 to 7 minutes.

6. Then put the remaining peas into the pot, add stock, two drops of light soy sauce and other seasonings to thicken it and pour it on the lotus. The delicious lily and cuttlefish lotus is ready. Friends who like it can try it at home. try!

Red Dates and Lotus Root Soup

Ingredients:

1 and a half kilograms of coel bone, 1 and a half kilograms of lotus root, 8 red dates, appropriate amount of wolfberry, appropriate amount of green onion, appropriate amount of star anise , appropriate amount of ginger slices, appropriate amount of rice wine, appropriate amount of salt, 4 thin slices of bacon

Method:

1. Wash the cavity bones, put them in cold water over high heat, and boil out the blood. Turn off the heat two or three minutes after boiling and do not overcook.

2. At the same time, use a casserole to boil half a pot of hot water.

3. Take the ribs out of the blood foam, put them into the hot water of the casserole and stew them.

4. Wash the lotus root, peel off the skin, cut into large pieces, and put it in a casserole.

5. Add green onions, star anise, ginger slices, rice wine, red dates and bacon at the same time

6. After the fire comes to a boil, turn to low heat and simmer for two hours until the lotus root is crispy , take the meat off the bones, season with a little salt, and that's it.

Tips

1. The lotus root for stew should be selected into small sections, which are pinkish and look like the front end of the lotus root. This will make it easier to crisp up when stewed. 2. Personally, I feel that when stewing soup, the cavity bone is more delicious than the ribs. 3. After boiling the cavity bone, do not wash it with cold water. This will easily cause the protein that has overflowed on the surface of the meat to solidify. If you cook it in cold water again, the protein inside the meat will The protein is not easy to stew out, which affects the deliciousness of the soup, and it is not easy to reach the level of bone removal, which makes the taste worse.

4. Do not add water in the middle! 5. The color of the soup is reddish because of the addition of red dates and wolfberry. 6. In order to preserve the nutrients as much as possible, I usually use a casserole for soups or desserts. 7. Use Li Jinji's "garlic chili sauce" to dip the ribs and lotus roots for another flavor.

Eel Bone Lotus Root Soup

Ingredients:

Eel bone, eel head, eel tail, oil, salt, sugar, chopped green onion, scallops, brandy, lotus root, Ginger slices

Method:

1. Wash the eel head, tail and bones, wash and peel the lotus root, cut into pieces, wash the scallops, combine the above ingredients with the ginger slices, Put a spoonful of sugar into the soup pot, add enough water, and add an appropriate amount of oil.

2. Bring to a boil over high heat and skim off the foam. Add an appropriate amount of brandy, bring to the boil again, reduce to low heat and simmer for about an hour.

3. Sprinkle chopped green onion and salt before drinking

Tips

Eel is a calcium-rich aquatic product. Regular consumption can increase blood calcium levels. Increased, making the body strong. The liver of eel is rich in vitamin A and is an excellent food for night blind people. The nutritional value of eel is comparable to that of other fish and meat. Eel meat is rich in high-quality protein and various essential amino acids. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and has high medicinal value. Its roots, leaves, flowers and fruits are all treasures. It can be used as nourishing medicine. Powder made from lotus root can digest food and stop diarrhea, appetizer, clear away heat, nourish and prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, children, and the weak and sick. During the Xianfeng period of the Qing Dynasty, it was designated as an imperial tribute.

Stick bone and lotus root soup

Ingredients:

One stick bone, a small segment of lotus root, salt, chicken essence, and ginger slices

Method :

1. Blanch the cleaned ribs, put them into a pot, add cold water, then add a few drops of vinegar (this will help the calcium in the bones stew out) and add a few slices of ginger (to remove the smell);< /p>

2. After the water boils, lower the heat and simmer slowly for half an hour. Pour in the chopped lotus roots and simmer for another half an hour. Add salt and chicken essence and it is ready.

Tips

Experience sharing: If the ribs are too dirty, rinse them with water before stewing them; adding vinegar before stewing will help the bone marrow to develop; adding ginger slices can remove the fishy smell.

Tremella and lotus root soup

Ingredients:

2 taels of tremella, 15 lotus seeds, half lotus root, 2 taels of rock sugar

Method:

1. 2 taels of white fungus (soaked), 15 lotus seeds, half sliced ??lotus root soaked in water, 2 taels of rock sugar

2. Put the raw materials into the pressure cooker and turn on high heat It's ok in 15 minutes.

Chestnut and Lotus Root Soup

Ingredients:

Ingredients A: 1 and 1/2 pounds, 20 chestnuts, Ingredients B: 1/3 cup, sugar 1 /3 cups, 6 to 8 cups of water

Method:

(1) Wash the surface of the lotus root, scrape off the skin and film with the back of a knife, and cut the lotus root into 0.5 cm slices. The joints must be removed. Peel chestnuts and remove membranes and set aside.

(2) Put ingredients A and water into the inner pot, put it on the stove and heat it until it boils, then change to medium heat and cook for 15 minutes, cover and turn off the heat, and put the stew pot into the inner pot. Simmer for about 3 to 4 hours before taking it out.

(3) After taking it out, add raisins and sugar, stir evenly to dissolve the sugar, and then serve.

Pork ribs and lotus root soup

Ingredients:

500g pork ribs, 500g lotus root, 4 green onions, 4 large slices of ginger, 2 teaspoons cooking wine (10ml) , 2 teaspoons of salt (10g), 2 teaspoons of pepper (10g), appropriate amount of fresh coriander

Method:

1. Wash the pork ribs with running water and remove excess fat. , blood clots, use a thick-backed kitchen knife to chop into small pieces of about 6cm.

2. Cut off the pedicles at both ends of the lotus root, split it in half lengthwise, clean it, check whether there is any residual sediment in the eye of the lotus root, and then cut it into hob pieces with a long side of about 6cm.

3. Boil a pot of water, blanch the ribs in the boiling water, skim off the blood foam after the water boils again, repeat skimming several times until no blood foam emerges, take out the ribs and drain. .

4. Put the ribs into the soup pot, add the green onions, ginger slices and cooking wine, pour 3/4 of the pot of warm water, cover the pot, bring to a boil over high heat, and cook for 15 minutes.

5. Open the lid of the pot, add the lotus root pieces, cover the pot tightly, bring to a boil over high heat, then reduce to low heat, maintain a slight boil and simmer for 1 hour.

6. Turn off the heat and remove the green onions and ginger slices.

7. Add salt and pepper to the stewed lotus root and pork ribs soup. Season with fresh coriander just before serving.

Tips

1. If there is too much sediment in the eyes of the lotus root, it will be difficult to clean it. It will only be sad if it is stewed in the soup. Therefore, when buying lotus roots, you should choose ones with complete lotus root joints at both ends, so that there will be no sediment in the eyes of the lotus roots.

2. Buying fresh pork spine (cavity bone) and stewing lotus root is also a good soup.

3. Note that the salt should be added last, and you can season it according to your own taste. It is recommended to keep it light and not too salty.

4. Use a non-stick pot to cook soup, which has an original taste and uses less oil. The soup is not greasy, nutrients will not be lost, and the food will not burn and stick to the bottom.

Let you make delicious dishes with excellent aroma, taste and shape.