The lotus root can be eaten in all seasons, and it is a kind of food with very high nutritional content. In summer, the common lotus root practice is cold salad, which is a good summer food. Let's take a look at the home-cooked cold lotus root.
Home-cooked cold lotus root practice 1 cold lotus root slice practice 1: wash the lotus root and cut it into pieces, then boil the water, put the duck gizzard down and cook for about three minutes. It is the most important step to remove the duck gizzard and cool it, and then soak it in cold water, otherwise the duck gizzard will not be burnt.
When the lotus root is soaked, cut some onion segments, minced chives and mashed garlic into a bowl, add soy sauce, vinegar, a little salt and salad oil, and then stir well. Take the duck gizzards out with a colander, control the moisture, put them on a plate, and pour in the seasoning.
Method 2 of cold lotus root slices: lotus root, dried red pepper, onion, white sugar, salt, chicken essence and mature vinegar are appropriate. Peel the lotus root, cut it into pieces, soak it in water for three minutes, and it won't be crisp or delicious after a long time.
Put a small amount of oil in the pot, simmer, add red pepper and stir-fry until fragrant. After three generations are cool, pour it into a vessel with duck gizzards, and put in various condiments to stir, and it will be ok.
Method 3 of cold lotus root slices: 500g of lotus root, 5g of soy sauce15g, 6g of salt, 2g of chicken essence, 3g of onion, 3g of ginger slices and 3g of garlic. Wash the lotus root, peel it, cut a piece and scald it with hot water, control the moisture and put it in a plate. Add onion slices, ginger slices, garlic, light soy sauce, salt and chicken essence to the duck gizzard, and stir.
Method 4: 500g lotus root, salt 1 g, 20g sugar, vinegar10g, shallots10g and ginger10g. Wash the lotus root, cut it into pieces, put it in a boiling pot to stop the water, fish it too cold, and put it in a plate. Fresh cut onion, minced ginger. Mix salt, white sugar, vinegar, cold boiled water, onion and ginger evenly and pour them on the duck gizzard.
Key points of making: it is best to wash the lotus root again after it is washed and sliced, because there is mud in some holes of the lotus root. After the duck gizzard is soaked in water, it should be fished up and soaked in cold water, otherwise it will affect the taste and not be burnt.
Nutritional components of lotus root
Lotus root has a high copper content, so it is very suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, and it contains a lot of vitamin C and dietary fibres, which is very beneficial for all people with weak diseases such as liver disease, constipation and diabetes.
Lotus root contains nutrients such as iron and calcium, and green plant protein, vitamins and cassava starch are also rich and colorful, which has obvious effects of nourishing blood gas and improving human immunity.
Lotus root also contains rich and colorful vitamin K, which has the effect of closing blood vessels and blood. It is extremely suitable for people with hematochezia, hematemesis, epistaxis, blood in urine, hematochezia and their pregnant women. Lotus root can also relieve summer heat and promote diuresis, and it is an excellent summer food.
Home-cooked cold lotus root's home-cooked practice 2 main materials: lotus root section
Auxiliary materials: coriander, shallot, garlic, millet, sugar, salt, soy sauce and vinegar.
Production process:
Step 1: Try to choose 9-hole lotus root for cold salad, which is more crisp. In the special period these days, I use whatever ingredients I have at home.
Step 2: Clean, peel, and cut into thinner pieces. After cutting, put it in clear water and soak it in white vinegar for a few minutes, which is the key to prevent blackening.
Tips: You can slice it from the middle, so it's smaller. I just like big chunks, so I don't cut them small until I'm satisfied with the food.
Step 3: Boil boiling water in a pot, and blanch the lotus root slices in the soaking pot. If it is cut thinly, it will take a minute or two. If it is big, it will take an appropriate amount of time.
Step 4: Prepare a pot of cold water when cooking, quickly put the blanched lotus root slices into the cold water for one time, then take them out and drain them, and put them in a plate for later use, which will make the lotus root slices more crisp and refreshing.
Step 5: Prepare garlic, shallots, coriander and millet spicy, wash and cut into small pieces for later use.
Tips: don't put it if you don't eat spicy food! I actually put less than the picture.
Step 6: Put the soy sauce, vinegar, sugar and salt into a small bowl, and then add a little water.
Tips: Add water because you are afraid that the fried juice will be dry later, and add a little more juice to facilitate the seasoning.
Step 7: Heat oil in the pan, add garlic and stir fry until fragrant, then pour in seasoning, simmer for one minute, and turn off the fire. At this time, the juice is very fragrant.
Tips: I added a proper amount of homemade bean paste. If you have it, you can add some. After a stir-fry, it is particularly fragrant. In addition, Xiaomi spicy can also be put at this time, so that the spicy taste is easier to stimulate, but the slight spicy taste of Titian is put together with the chopped green onion in the back.
Step 8: pour it on the lotus root slices, sprinkle with chopped green onion and coriander and mix well to eat! Such a plate of cold salad is crisp and delicious, and there is no sign of blackening. It is delicious and beautiful. Take a bite after eating fish. Don't be too refreshing!
Tips
1, I like to stir-fry the seasoning in a small fire when cooking cold salad, so that garlic and seasoning can more easily stimulate the fragrant taste. This is not necessary. It's up to you. You can just pour hot oil on it.
2, cold lotus root slices generally choose crisp lotus root, if you don't know how to choose, you can ask the boss when buying food, and he recommended it to you correctly.
3, cold salad with appropriate amount of sugar can be fresh, just not too much!
How is cold lotus root delicious?
Practice: peel and slice the nine-hole lotus root, wash it with cold water for several times, then soak it in white vinegar water for a few minutes, scoop it up and pour it into boiling water for one minute, then immediately stir it in cold water, cool it, scoop it up and drain it.
Make sauce: stir the mashed garlic, white vinegar, sugar and monosodium glutamate evenly, pour the sauce on the lotus root slices, pour Chili oil, sesame oil and sprinkle with millet pepper, and mix well when eating. This is the simplest "Lotus root slices with cold dishes", which tastes refreshing and appetizing.
Home-cooked cold lotus root's home-cooked practice 3 spicy lotus root slices
Ingredients: lotus root, salt, Laoganma sauce, white sesame, green garlic sprout, sesame oil, mustard oil and vinegar.
Practice:
1, wash the lotus root, peel it, cook it with clear water for about 3 minutes, and remove it with cold water.
2. Wash the green garlic seedlings and cut them into small pieces. Pour in Laoganma sauce, sesame oil, salt, mustard oil, vinegar and sprinkle with white sesame seeds and mix well.
3. Pour it on the lotus root slices and mix well. Sprinkle with chopped green onion for decoration.
Sweet and sour lotus root slices
Ingredients: lotus root, ginger, rice vinegar, sugar, salt, sesame oil.
Practice:
1, wash and peel the lotus root and cut it into thin slices for later use; Peel ginger and cut into powder for later use.
2. Add water to the small pot, pour the lotus root slices after the fire is boiled, blanch until the lotus root slices become slightly discolored, remove them, and immediately take a shower in cold water.
3. Dry water, add Jiang Mo, rice vinegar, sugar, salt and sesame oil, and mix well.
Tip: Rice vinegar must be used for cold lotus root, because rice vinegar is pure fermented vinegar, and the taste of cold salad is very soft, and the color of rice vinegar is light, which will not destroy the original color of the dish.
Dried shrimp mixed with lotus root slices
Ingredients: 2 knots of lotus root, dried shrimp 1 small handle, ginger, onion and garlic 1 Fluttershy, 2 tablespoons of white vinegar, oil and salt.
Practice:
1, prepare raw materials, cut lotus root slices into cold water, and add appropriate amount of white vinegar.
2. Boil boiling water, add appropriate amount of salt, add lotus root slices and blanch them. Soak the blanched lotus root slices in cold water immediately, then drain the water, add appropriate amount of salt and white vinegar and mix well.
3. Cool the oil in a hot pan, stir-fry the minced ginger and garlic, stir-fry the dried shrimps soaked in water, and stir-fry the shallots.
4. Finally, pour the stir-fried shrimp and onion oil into the lotus root slices, mix well and put them into the plate.
Edible taboos of lotus root
1, people with spleen deficiency and stomach cold, and those who are prone to diarrhea should not eat raw lotus root, which is cold, and it is difficult to digest raw cold salad, which hinders the spleen and stomach, so cooked lotus root should be eaten.
2. It is especially suitable for the elderly, women and children, the infirm and the sick, especially for patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia and malnutrition.
3, the lotus root is cold, and the mother should not eat it too early; Lotus root is cold, crisp and refreshing when eaten raw, but it hinders the spleen and stomach. People with low digestive function of the spleen and stomach and loose stools should not eat raw.
4, black, smelly lotus root should not be eaten. You should choose the lotus root with yellowish brown skin, thick and white meat, and pay attention to it without injury, rot and rust spots, and without shrinking or discoloration.
5, lotus root is best not to eat raw. Some lotus roots are parasitic with ginger leaf worms, which can easily cause ginger leaf worms. When people eat raw lotus root with metacercariae, the metacercariae will develop into adults in the small intestine, and the adults will attach to the intestinal mucosa, which will cause intestinal injury and ulcer, abdominal pain, diarrhea and indigestion, and children will also have facial edema, developmental retardation and mental retardation.
6, avoid using iron when cooking lotus root, so as not to make lotus root black during cooking.
7. Cut lotus roots should not be stored directly. The uncut lotus root can be kept at room temperature for a week, but the cut part of the lotus root is easy to turn black and rot, so the cut lotus root should be covered with plastic wrap and refrigerated for about a week.