Raw materials
Fresh lotus root four taels, one or two sugar, green and red silk one point
Production process
The lotus root is washed, peeled, and cut into a comb back shaped slice with a diagonal knife (such as lotus root can also be cut into two flaps, and then into a half-moon slices), blanched and cooked into a pot of boiling water and fish out, pay attention to the time should not be too long, and then put into a basin of cold water and cool, and then put into a plate. In the dish, sprinkled with sugar, green and red wire that is good.
Ginger Lotus Root
Raw material
500g of lotus root, 2 tablespoons of ginger, 2 tablespoons of white vinegar, 1 teaspoon of sesame oil, salt and monosodium glutamate.
Making process
1, remove the lotus root, peel and wash, cut into round slices with the top knife, soak in water and wait for use. 2, take a container, put ginger, white vinegar, salt and sesame oil, hook into the sauce to be used. 3, the pot of water boiling, into the lotus root slices, hot through the fish out, drain the water, while hot into the container with the sauce, add monosodium glutamate (MSG), to the container lid, the lotus root slices simmering, and so the lotus root slices cooled down after the mixing, plating can be.
Sweet and sour lotus root
Raw materials
500 grams of young lotus root, 1 tablespoon of soy sauce, 3 tablespoons of vinegar, 3 tablespoons of sugar, salt, monosodium glutamate, 1 teaspoon of water starch, 2 teaspoons of dry starch, 50 grams of dry flour, green onion, ginger.
Procedure
1, the lotus root section, peeled and washed, cut into diamond-shaped strips, with a little salt slightly pickled, drained of water; dry starch, flour, salt and water into a paste to be used. 2, frying pan on a high flame, pour a sufficient amount of oil and heat, the first block of lotus root hanging paste, and then the blocks into the pot to fry, to constantly turn the block of lotus root, fried into golden brown when fishing, drain the oil for use. 3, frying pan in a small amount of oil, burned to warm, the next minced onion, ginger, immediately cook the vinegar, add soy sauce, sugar, monosodium glutamate and broth 4 tablespoons, after boiling skimmed foam, thickened with water starch, and then fried lotus root pieces into the pot, stirring evenly out of the pot can be.
Sliced lotus root in vinegar
Raw materials
400 grams of young lotus root, half a teaspoon of soy sauce, 2 tablespoons of vinegar, salt, monosodium glutamate, 1 teaspoon of water starch, half a teaspoon of peppercorn oil, green onion, ginger, moderate.
Process
1, the lotus root section, peeled and washed, along the length of a cut in half, and then cut into thin slices of the top knife, into the pot of boiling water in a slightly scalding, drain the water and wait for use. 2, frying pan on high heat, pour 3 tablespoons of oil, burned to warm, the next minced onion, ginger, immediately cook the vinegar, add soy sauce, salt and broth 4 tablespoons, add the lotus root slices stir fry, thickened with water starch, dripping pepper oil, stir-fry evenly out of the pot can be.
Sauerkraut lotus root slices
Raw materials
400 grams of young lotus root, 150 grams of sauerkraut, salt, chicken powder, onion, ginger, each moderate amount.
Procedure
1, the lotus root section, peeled and washed, cut into slices; will be cut into sauerkraut for use. 2, frying pan on a high flame, pour 5 tablespoons of oil and heat, burst incense onion, ginger, pour into the end of the sauerkraut, stir fry for 3 minutes, under the lotus root slices with stir fry, add chicken powder, salt and a little water and stir fry evenly, lotus root slices can be cooked out of the pot.
Slice of Lotus Root
Raw Materials
400 grams of young lotus root, 1 ? tablespoons of sugar, 1 tablespoon of balsamic vinegar, 1 tablespoon of soy sauce, ginger.
Procedure
1, the lotus root section, peeled and cleaned, along the length of a cut in half, and then cut into slices with a knife and wait for use. 2, frying pan on the fire, put the oil hot, under the ginger stir fry a few times, into the lotus root slices continue to stir fry until cooked, add soy sauce, sugar and a little water, to be dissolved sugar, dripping into the balsamic vinegar, stir-fry can be.
The Lotus Root Soup
Raw Materials
The young lotus root 300 grams, 100 grams of pork, the right amount of mushrooms, 1 teaspoon of sugar, wine, salt, monosodium glutamate, green onion, ginger, the right amount.
Procedure
1, the lotus root section, peeled and cleaned, cut into diamond-shaped pieces; the pork cleaned and cut into thin slices, with a little salt, wine, minced green onions, ginger slightly marinated for use. 2, frying pan on high heat, put 1 tablespoon of oil to heat, first under the marinated meat, stir-fry for a few moments after the next lotus root slices with the fried, add the right amount of water, while under the mushrooms, wine, sugar, after boiling add salt and monosodium glutamate to taste, out of the pot can be.
Fried lotus root box
Raw materials
400 grams of fresh lotus root, 150 grams of meat, 180 grams of water starch, 50 grams of flour, 2 grams of five-spice powder, 2 grams of baking soda, 30 grams of soy sauce, 6 grams of refined salt, green onions, ginger, 500 grams of vegetable oil (150 grams of actual consumption).
Process
1. Wash the lotus root, peeled and scalded, top knife cut into 0.2 cm thick slices, every two slices connected to form a hinge. 2. Put the meat into a bowl, add green onion, ginger, soy sauce, 3 grams of refined salt, 6 grams of water starch, stir into the filling, and then the remaining water starch, baking soda, five spice powder into a paste. 3. Lotus root into the meat filling, dipped in the paste, fried in the pan can be.
Sweet and sour fried lotus root
Raw materials
500 grams of lotus root, 20 grams of vegetable oil, 10 grams of sugar, 15 grams of rice vinegar, 5 grams of soy sauce, 6 grams of water starch.
Making process
1. Wash the lotus root, remove the skin, cut into thin julienne strips.
2. Oil is hot, the lotus root shredded cauldron stir-fry, and then add sugar, rice vinegar, soy sauce, open after thickening and become.
Candied lotus root
Raw materials
Old white lotus root 400 grams. Glutinous rice 75 grams, sugar plum wire 5 grams, kumquat cake 5 grams, 25 grams of dates, 50 grams of water lotus seeds, 25 grams of eggs. Fine salt 1g. 15 grams of starch, 50 grams of sugar, 500 grams of cooked lard (consume 30 grams of oil), 20 grams of honey.
Making process
Glutinous rice washed, put into 60 ℃ warm water for 20 minutes. Wash the lotus root, cut off the two ends, one end of the missing lotus root holes, from the other end of the lotus root holes in the glutinous rice into (not too solid), with the back of the knife will be the lotus root holes knocked together, and then on the cage steamed until crispy out, peeled, cut into long length of the width of the 6 cm, thickness of 1.5 cm of the block. Add the egg to the dry starch into an egg paste, the lotus root block wrapped in egg paste, and then adhere to the dry starch, with a stick repeatedly pounded flat until the lotus root pieces crispy. Put cooked lard in a pan on the heat, boil to 60% hot (about 132 ℃), one by one into the lotus root slices deep-fried until light yellow, cut into long strips. Take a bowl, wipe cooked lard, sugar plums, kumquat cake silk, jujube silk, lotus seed row into the bottom of the bowl, and then row into the lotus root strips, add sugar, cooked lard, steamed for 15 minutes to remove. Repeat to snap into a plate. Stir frying pan on the fire, decant the soup in the pan, add water, sugar, honey and boil, thicken with water starch, start the pan into a plate.
Fruity Lotus Roots
Raw materials
Main ingredient: young lotus root, fruit juice.
Process
The tender lotus root washed and scraped, cut into slices, in boiling water, aunts a go to the raw taste, immediately put into the cool water to thoroughly rinse cool, fish out after draining the remaining water, put their favorite juice in the immersion, 4 - 5 hours, in order to juice did not over the lotus root slices appropriate, cover the lid and put in the refrigerator freezer room P do a time can be more than one! Some, eat as you go.
Rotus root and parsley flavor
Ingredients
10g dried cloud ears, 10g silver fungus, 50g lotus root, 20g carrot, 5g vermicelli, 10g celery, 1 tsp oil, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sesame oil, 1 tbsp water, ? tsp sugar.
How to make
Soak the vermicelli in water and drain well; soak the ear fungus in water for 1 hour and cut into small pieces; thinly slice the celery, lotus root and carrot; blanch the ingredients in hot water, drain well, arrange on a plate, and then drizzle with the seasoning mixture.
Purple rice lotus root folder
Raw materials
500 grams of fresh lotus root, 100 grams of purple rice, 50 grams of chicken mushrooms, fresh lotus leaves 1.
Process
(1) steamed purple rice, lotus root peeled and cooked; (2) chicken mushrooms, salt, monosodium glutamate, 1 egg white, 30 grams of wet starch, plus purple rice mixed well, smeared in the lotus root slices into one; (3) 2 egg whites mixed with 30 grams of starch for the paste; (4) frying pan on a high flame, with the lotus root clip sticky paste pan pan fried until golden brown out of the pan; lotus leaf blanching into the bottom of the plate, the lotus leaf in the original shape of the code, and then the bottom of the plate, and then the bottom of the plate. The lotus leaf blanch into the plate bottom, the lotus root folder according to the original shape of the plate with pepper salt on the table that is complete.
Jiangmi lotus root
Raw materials
fresh lotus root middle section glutinous rice
production process
take the fresh lotus root middle section, wash, lotus root ends each cut off a thick slice, lotus root heart into the washed and dried glutinous rice, filling, close the ends of the lotus root joints, poked with a bamboo skewer, put into a pot of water, add a little alkali, boil over high heat, was purple-black ripe, hot in the original pot of water in will be scraped off the skin, take out cut the skin, and then put it into a pot of water. Lotus root skin scraping, remove the thinly sliced, plate, sprinkle with the appropriate amount of sugar that is ready.
Sweet and Sour Lotus Root Strips
Materials: Lotus root, green onion, ginger, cooking oil, sugar, salt, vinegar, starch
Practice: Peel the lotus root and cut into strips, mix with dry starch, and deep-fry to a golden brown color. Hot frying pan put shredded onion, ginger stir fry, put sugar, salt, vinegar and water, thickening, slightly thick. Pour into the lotus root strips, upside down a few times can be.
Coral Lotus Root Slices
Raw material: fresh lotus root 1 save 300 grams, red pepper half, 50 grams of sugar, 50 grams of white vinegar, salt.
Practice:
1. Lotus root peeled and sliced, scalding water to cool. Red pepper shredded, take a little and then cut into cubes.
2. Sweet and sour sauce: make sweet and sour sauce by mixing sugar, white vinegar, salt and red pepper grains.
3. Lotus root slices with sweet and sour sauce soaked in flavor (about half an hour) can be served.
Honey Sweet Lotus Root
Raw Material
750g lotus root, 150g glutinous rice, 25g honey lotus seed, 50g honey, 200g sugar, 15g wet starch, 5g honey cinnamon.
Practice
1, wash the lotus root, cut off one end of the lotus root section, the glutinous rice with clean water rinsing soak for about two hours, fish up and dry.
2, the lotus root hole into the glutinous rice, filling, while using chopsticks head down the hole to poke inward, so that the glutinous rice to fill the lotus root hole.
3, put the lotus root into a cage drawer, in a high flame steam for 30 minutes, remove, soak in water for two minutes, remove, tear off the skin of the lotus root to dry, cut off the other end of the lotus root section, from which to cut, cut into 2 minutes thick pieces, neatly arranged into a bowl, add 125 grams of sugar, and then put into a cage drawer, in a high flame steam for 10 minutes, to be melted through the taste of the sugar when the removal, buckle into the plate.
4, and then the frying pan on a high flame, under 50 grams of water, sugar 5 grams of honey, honey cinnamon, honey lotus seeds boil, thickening with diluted wet starch, pouring on the lotus root into the pot.
Jujube Lotus Root Rib Soup
Raw materials: 5 jujubes, 500 grams of lotus root, 300 grams of pork chops, cooking wine, salt, sesame oil in moderation.
Practice
1, the red dates clean, broken in half. Wash the lotus root and slice it.
2, pork chops cleaned into the pot with water, cooking wine, boiled out, and again rinsed with water to remove blood.
3, the soup pot into the water, put the red dates, lotus root, chops, boil and put salt to seasoning, cooking 40 minutes after the drizzle of sesame oil can be out of the pot.
Fresh Flavor Lotus Root
Ingredients: lotus root, shrimp, pork filling, egg, ginger, flour.
Seasoning: salt and pepper, starch, sesame oil.
First chopped ginger, using a tip we taught before, with a wine bottle cap to easily scrape off the ginger skin. Next, handle the lotus root. Cut off the ends of the lotus root, and then remove the lotus root Oh, using angled wooden chopsticks, gently scrape the skin of the lotus root off, there are grooves in the place of the other end of the chopsticks can be used. Dip the sliced lotus root in cornstarch and set aside on a plate.
The next step is to make the filling. When dealing with the shrimp, make a small cut in the middle of the shrimp and gently pick it with a toothpick, and the sand tendons will come out. Then chop the shrimp into shrimp paste, add a little pork filling, minced ginger, add seasoning, salt, pepper, sesame oil, and then add the right amount of starch and mix well.
The next step is to make the batter, crack the eggs, add starch, flour, and water to make the batter, Dr. Chinook's tip: the batter should not be too dry, otherwise it will be easy to fry. The batter can also put a little more salt. Next we will put in two pieces of lotus root in a layer of meat filling, and then coated with paste. After that, it is ready for deep frying. Dr. Dragon Fish tips: when frying lotus root lotus is best to first in low-temperature oil for a while, shape, fish out of the oil, and then turn the frying pan to medium heat, and then fry again, so that the fried lotus root lotus outside of the burnt, tender, golden and crispy.
Highlights:
1, chopsticks to the skin of the lotus root is convenient and labor-saving
2, to remove the shrimp sand tendons with a toothpick
3, fried lotus root should be the first in a low-temperature oil stereotypes and then in the high-temperature oil deep-frying
glutinous rice lotus root
Raw materials: 2500 grams of lotus root, 1000 grams of glutinous rice, white sugar, sugar.
Method: peel the lotus root, cut two sections at the top of the lotus root in order to fill the glutinous rice. Wash the glutinous rice with water, soak up, and then the glutinous rice into the large section of the lotus root, covered with a small section, with a toothpick pricked firmly, into the barrel of 500 grams of curry water into the sugar, sugar, with a fierce fire, and then with the fire slow cooking, it is appropriate to the lotus root cooked sugar skin, and then sliced on a plate to drizzle with syrup can be.
Steamed lotus root cake
Materials (two people): Lotus root two sections (choose meat thick, tender); stranded pork filling three to four two; ginger finely chopped, green onion;
Seasoning: salt, sugar, soy sauce, cooking wine, gravy powder, pepper, oil, sesame oil, each a little
Practice:
1, lotus root peeled, cut into pieces of fruit and vegetable conditioning machine into a mud, add a little salt to taste;
2, meat filling add the above seasonings and minced ginger to taste;
3, will be adjusted to taste the lotus root puree and minced meat filling and uniformly packed dish, steamer pot open pot counting, steamed for 8 minutes, out of the pot after the abolition of chopped scallions can be.
The lotus root powder pill
Raw materials
500 grams of lotus root, 150 grams of lard, 10 grams of cinnamon, 50 grams of rock sugar, 200 grams of sugar, 25 grams of orange cake, 25 grams of sesame seeds, 100 grams of sesame oil.
Practice
1, the sesame washing filtered water, fried and crushed powder, rock sugar crushed, orange cake cut fine, lard cut into small dices, plus sugar (150 grams), cinnamon together and stirred well, made into a ping-pong ball size of the filling.
2, will be crushed into powdered lotus root powder, remove the coarse and slag miscellaneous, into a porcelain pot, 600 grams of boiling water, inverted on the board, rolled into long strips, pulled into each weight 40 grams, one by one pinched into the shape of a jar, stuffed with stuffing, sealing and rolling round.
3, pan on a small stove, put sesame oil is hot, the lotus root powder pill one by one into the pan frying, fried to the outside of the burnt inside soft, was dark moist to cooked, served in a bowl, sprinkled with sugar, that is, into.
Steamed lotus root
Raw materials
500 grams of lotus root, 50 grams of raw rice flour, brined pork (fat and lean pork) 100 grams, 25 grams of cooked lard, 10 grams of sesame oil, 2.5 grams of salt, 15 grams of soy sauce, 5 grams of vinegar, 5 grams of ginger, 5 grams of green onion, monosodium glutamate, pepper.
Practice
1, lotus root washed, scraped off the outer skin, with the surface of the knife to pat, and then the back of the knife will be whacked into a block of lotus root (operation less with an iron knife to contact the lotus root, so as not to blacken).
2, brined pork cut into small dices.
3, the lotus root, meat mix, with into a porcelain plate, cooked lard (25 grams) melt, poured into the porcelain pot of lotus root material, add the prepared raw rice flour, salt, ginger, scallions, pepper, MSG, mix well together, poured in a small round lattice steamer, on the high-flame pot of boiling water to steam for about 25 minutes, buckle into the plate.
4, will be ready to soy sauce, vinegar, sesame oil into flavor sauce, pour into the lotus root.
Lotus root soup
Raw materials
Lotus root 450 grams, 38 grams of raisins, 75 grams of lotus seeds, 38 grams of lily, 38 grams of gorgonians, salt.
Practice
1, lotus root cleaned and cut pieces.
2, lotus seed, lily, Gorgon fruit wash clean.
3, boil a moderate amount of water, put raisins, lotus root, lotus seed, lily, fructus, boil until rolling, change the fire to boil for 2 hours, under the salt seasoning that is complete.
Hibiscus snow lotus root
200 grams of fresh lotus root, egg white 4, 15 grams of water starch, cucumber slices, salt, monosodium glutamate a little.
1. Wash the lotus root, peeled and sliced, scalded with boiling water and cast cool.
2. Put the egg white into a bowl with 200 grams of water, salt, monosodium glutamate stirred after steaming for 4 minutes, with a hand spoon mortar in the soup plate that is into the hibiscus.
3. frying pan into the water, cucumber slices, lotus root slices, salt, monosodium glutamate, after boiling, skimming foam, thickening with water starch poured on the hibiscus that is complete.
Lotus root with radish
Ingredients
Lotus root 400g, red radish, white radish 80g each, 1 red bell pepper, 1 tbsp salt, 3 tbsp sugar, white vinegar, salt
Practice
1, take the lotus root with a ball-shaped end, remove the skin, cut thin slices, and soak them in water;
2, slice the radish into 3-centimeters-long strips.
2. Cut red and white radish into 3cm long strips, soften with 1 tsp salt, remove lotus root, drip dry, and marinate with red and white radish in seasoning, garnish with a little shredded red pepper, and marinate for 4 hours.
Sweet Lotus Root with Glutinous Rice
Information:
Lotus root 750 grams, 150 grams of glutinous rice, 25 grams of honey lotus seeds, 125 grams of sugar, 50 grams of honey, 5 grams of sugar cinnamon, 15 grams of water starch
Preparation:
1, the lotus root is cleaned, trimmed of the outer skin, and cut off the lotus root knob at one end.
2, glutinous rice soaked in water for 2 hours, fished out and dried. In the section of the lotus root holes filled with glutinous rice, while irrigation with chopsticks down the hole to poke inward, glutinous rice to fill the lotus root holes.
3, will be filled with rice into the cage drawer, steam 30 minutes, remove, soak in water for 2 minutes, remove and dry, cut off the other end of the lotus root section, from the middle of the split, cut into 0.6 cm thick pieces, neatly arranged into a bowl, add sugar, and then into the cage drawer, on the high fire steam for 10 minutes, to be melted through the flavor of the sugar, remove the buckle into the plate.
4, frying pan on a high flame, under 50 grams of water, honey, sugar cinnamon, honey lotus together to boil, thickened with water starch, pot pouring on the lotus root can be eaten.