1, cold sliced lotus root: first of all, the lotus root after washing and peeling, and then cut into uniform slices, and then add to the hot water blanching after the cold water drained for use; in turn to the lotus root slices to add an appropriate amount of soy sauce, vinegar, salt, monosodium glutamate, green onion, ginger, cooking oil and so on to mix evenly can be used.

2, stir-fried lotus root: first of all, the lotus root peeled and cut into slices soaked in water to be used; chili pepper shredded to be used; soaked lotus root drained and added to the frying pan stir fry, add the right amount of water and simmer for half a minute to join the pepper, and then add the right amount of salt, monosodium glutamate, and so on to stir fry evenly can be served after the plate to eat.

3, lotus root ribs soup: first of all, clean the ribs after cutting into uniform segments to be used; will be peeled lotus root cut into uniform pieces and then added to the water to be used; ginger washed and sliced to be used; pot to add an appropriate amount of water, and then add ginger, green onions, cooking wine on high heat to cook and clean the ribs to join blanching and then fished out of the water and drained to be used.

Another frying pan to add the right amount of water, ginger, scallions, and so on, and then the processed ribs to join the high-fire boil after removing the blood foam, and then turn to a small fire to cook slowly for about 20 minutes to be used; and finally will be added to the pot to continue to cook slowly for about 30 minutes, when the pot to add the right amount of salt, pepper, monosodium glutamate, and so on to stir evenly can be served after the pot.