Ingredients: lotus root, 4 pickled peppers, appropriate amount of corn oil, appropriate amount of white rice vinegar, appropriate amount of sugar, appropriate amount of salt and 4 Qinghai peppers.

Exercise:

1. Wash lotus root, cut into 3mm thick slices, and chop Qinghai pepper;

2. Boil the lotus root slices in boiling water for half a minute and pick them up;

3. Add appropriate amount of white rice vinegar, salt and sugar and mix well. Add pickled peppers and mix well.

4. Take a clean pot and heat it, add a proper amount of corn oil to heat it, and pour the hot oil on the pepper to nourish it;

5. Pour in lotus root slices and stir well, and set the plate.

2. Spicy lotus root slices

Ingredients: a lotus root, 20 grams of peanut oil, appropriate amount of pepper noodles, appropriate amount of pepper noodles, appropriate amount of sesame seeds, appropriate amount of salt, appropriate amount of sugar, appropriate amount of mushroom essence and appropriate amount of ginger.

Exercise:

1. Slice lotus root, wash and soak in cold water;

2, put a little salt in the water, put the lotus root slices into the pot, turn off the fire as soon as the water boils, and remove the lotus root slices in time and put them into cold water;

3. Put pepper noodles, pepper noodles and sesame seeds into a bowl;

4. Saute ginger in oil;

5. Take out the ginger and pour it into the prepared pepper noodles, and then release the extract, sugar, vinegar and mushroom essence in the pepper oil;

6. Remove the lotus root slices from cold water, pour them into the prepared bowl juice, and mix well to serve.

3, osmanthus glutinous rice lotus root

Ingredients: 6 knots of lotus root, a piece of old rock sugar, a bag of brown sugar, a handful of dried osmanthus, and appropriate amount of sugar.

Exercise:

1. Wash the lotus root for later use, peel it, cut it from the middle joint, take a cut and leak it from the hole in the middle of the lotus root;

2. Soak the glutinous rice for one night in advance, and put the soaked glutinous rice into the lotus root node, which must be solid;

3. Take the cut lotus root head and fix it with a toothpick;

4. Put water in the pressure cooker, put a bag of brown sugar and a large piece of old rock sugar, and add dried osmanthus after boiling;

5, put the glutinous rice used in the lotus root knot, be sure to fix it tightly, otherwise the rice will spill out during the cooking process and the water will not pass through the lotus root. After the pressure cooker is inflated for 20 minutes, stick the lotus root with chopsticks. Once it can be punctured, it means nothing. Remove the toothpick.

6. Cut into thin slices and put on a plate, sprinkle with dried osmanthus and sugar. I like to eat sweets, and then pour in some boiled lotus root water!

4. Sweet and sour lotus root slices

Ingredients: two lotus roots, four tablespoons of sugar, four tablespoons of white vinegar, one tablespoon of salt and three tablespoons of Chili oil.

Exercise:

1, cut the lotus root into pieces, wash it with clear water and put it on a plate for later use;

2. Add some water to the pot, blanch the lotus root, put the blanched lotus root into a bowl, add sugar and white vinegar and marinate for five minutes;

3. Add salt and Chili oil into the bowl, stir well, put it in a plate, and decorate it with two coriander leaves on the lotus root slices. Serve.

5. Stir-fry shredded lotus root

Ingredients: lotus root 1 knot, green pepper 1 knot, vegetable oil, salt and soy sauce.

Exercise:

1, peeled lotus root and shredded, soaked in clear water, washed green pepper and shredded;

2. The oil in the pot is hot, add the green pepper and stir fry;

3. Drain the lotus root silk, stir fry in a pot, and add salt and soy sauce to stir fry. (The same is true of lotus root slices)

6. diced lotus root with pickled pepper

Ingredients: lotus root, 6 pickled peppers, appropriate amount of salt, appropriate amount of oil, and a spoonful of chopped pepper.

Exercise:

1. Lotus root peeled and washed, cut into sections and soaked in salt water for half an hour;

2. Pickled peppers are cut into sections;

3. Put a proper amount of water in the pot to boil, blanch the diced lotus root for one minute, remove and drain;

4, put the right amount of oil in the pot and heat. Add pickled peppers and stir-fry until fragrant, then add diced lotus root;

5. Add a spoonful of chopped pepper and the right amount of salt to continue to stir fry, and add the right amount of water to boil;

6. Wait until the soup is dry.

7. Stir-fried lotus root with black pepper.

Ingredients: tender lotus root, green pepper, Laoganma lobster sauce, sugar and salt.

Exercise:

1. Prepare materials, wash and peel tender lotus roots, and cut into shredded lotus roots. Wash the green and red peppers and cut them into rings;

2, the pot is hot, put oil, medium fire, pour in green and red pepper rings and saute;

3. Pour in the lotus root silk and stir fry until the lotus root silk becomes transparent;

4. Add a spoonful of Laoganma Douchi sauce;

5. Add a little salt and a little sugar;

6, keep the fire, stir fry evenly, out of the pot.

Tips:

1. Stir-fry the lotus root immediately after cutting it. If it is not fried immediately, please soak it in water with white vinegar, otherwise the lotus root will be oxidized and discolored. Don't fry lotus roots in an iron pot, because lotus roots tend to turn black when they meet an iron pot;

2. It is suggested that the amount of salt and sugar should be adjusted according to the taste of douchi. Stir fry quickly. If you feel dry when frying, you can also pour some water in.

8. Assorted diced lotus root

Composition:

Lotus root section, 1 green pepper, 1 tomato, 2 Coprinus comatus, some gluten, 1/4 teaspoon salt, 1/8 teaspoons sugar and 1 teaspoon sweet and spicy sauce.

Exercise:

1. Peel and dice the lotus root, blanch it in boiling water for 3 minutes, then pick it up and put it in cold water; Dice green pepper, tomato, Coprinus comatus and gluten respectively;

2. Remove the lotus root and drain it;

3. Heat the oil in the pan, add Coprinus comatus and gluten and stir-fry for 1 min, then add green pepper and diced lotus root and stir-fry for half a minute, then add tomatoes and stir-fry for half a minute, and add all seasonings and stir well.