1. First, cut the lotus root into 3cm thick pieces, then cut it into strips with a vertical knife, cut it into cubes with a top knife, and soak it in water for later use.

2. Slice onion, ginger and garlic, and dice red pepper and green pepper.

3. Diced lotus roots are blanched for use.

4. Heat oil in the pan and saute dried peppers, onions, ginger and garlic.

5. Add diced green peppers and stir fry a few times.

6. Then add diced lotus root and salt, monosodium glutamate, sugar, chicken powder, pepper, cooking wine and a little water. Finally, thicken with water starch, turn to high heat and stir-fry evenly.

Douchi lotus root strips

1. Slice lotus root and blanch for later use.

2. Shred green peppers and garlic sprouts and cut into sections.

3. Hot pot, cool oil, stir-fry spice heads

4. Add the fried lotus root and stir fry. Add a tablespoon of lobster sauce, salt and chicken essence.

5. Finally, add green pepper and garlic seedlings, and stir well to serve.

Cold lotus root slices

Ingredients: lotus root, 2 red peppers and green peppers, rice vinegar, Chili oil, pepper oil, salt, monosodium glutamate and sugar.

1. Peel and slice fresh lotus root.

2. Dice a little green pepper and cut cucumber into four pieces for later use.

3. Boil the water in the pot and blanch the lotus root slices in boiling water for about 2 minutes.

4. Drain water after scooping up cold water.

5. Take a slightly larger bowl and make a cold sauce with 3 teaspoons of rice vinegar, 1 teaspoon of white sugar, 2/3 teaspoons of monosodium glutamate, 2 teaspoons of Chili oil and 2 teaspoons of pepper oil.

6. Put the lotus root slices and diced green peppers into the juice, mix well and leave it for about ten minutes to taste.

Spicy lotus root slices

Ingredients: lotus root, salt, chopped pepper, onion and garlic.

1. Lotus root peeled, washed and sliced, and soaked in water.

Prepare chopped peppers, garlic and onions.

3. Put oil in the pot and heat it to 70%. Add garlic and saute until fragrant.

4. Add lotus root and stir well, then add salt and stir well.

5. Add chopped pepper and stir well.

6. Finally, add chopped green onion and mix well.

Steamed lotus root with glutinous rice

Ingredients: one lotus root, two glutinous rice sections, half a bowl of red dates, 8-9 pieces of brown sugar, 45g of osmanthus fragrans, one tablespoon of rock sugar and 30g of honey.

1. First soak the round glutinous rice for three hours.

2. Peel the lotus root and cut off one end of the lotus node.

3. Fill glutinous rice into lotus root nodes and compact them with bamboo sticks.

4. Insert the lotus root with a toothpick again.

Prepare red dates, brown sugar and rock sugar.

6. Put all the ingredients into the pot until the water does not pass the lotus root.

7. Cook in a pressure cooker for half an hour, then pour osmanthus into the pot, stir and soak for several hours, and then pour honey and osmanthus into the plate.

Braised lotus root slices

Ingredients: pork belly, lotus root, watercress, onion, green pepper and red pepper.

1. Heat the oil in the pan, add a little oil and stir-fry until fragrant.

2. Saute minced garlic and stir-fry sliced meat. Add lotus root and stir-fry for about 1 min.

3. Pour a little oil into the pot, add Pixian bean paste, add onion, green pepper and red pepper and stir fry.

4. Pour the lotus root and meat slices into the pot and return to the pot. Pour in soy sauce to taste and serve.

5. Add the right amount of sugar to make it fresh.

Fried lotus root

Ingredients: 200g pork, 200g lotus root, onion salt, soy sauce, chicken essence and egg white powder.

1. Add an egg white, salt, chicken essence and a little oyster sauce to the meat stuffing and mix well. Finally, add a little chopped green onion and mix well.

2. First cut the lotus root into pieces, not too thin, then separate each root from the middle, and finally connect one point, not all.

3. Add an egg white, a little salt and a proper amount of water to the flour and mix well. After mixing evenly, it is slightly sticky.

4. Stuff the meat into the cut lotus root.

5. Wrap a layer of freshly mixed flour liquid.

6. fry in a pan, medium and small fire, and fry slowly.