1. Lotus root balls

1. Peel two sections of lotus root and grind into velvet. Squeeze out the excess juice and roll into small balls. Fry in an oil pan. Remove and filter the oil. spare.

2. Put a little oil in the pot, add the torn green peppers and boiled broccoli and stir-fry. Season with a little salt and set aside.

3. Put a little oil in the pot, sauté the shredded ginger until fragrant, add chopped tomatoes and stir-fry, then add some water to cook the tomato juice, add salt and sugar to taste, and then pour in the fried For the lotus root balls, stir-fry quickly. When the lotus root balls have almost absorbed the juice, add the fried broccoli and green peppers, stir-fry and serve!

2. Sweet and Sour Lotus Root Box

Ingredients: Two lotus root sections, three ounces of minced pork, one egg, about two ounces of flour, two tablespoons of cooking wine, two tablespoons of starch, old ginger A piece about the size of your little finger, seven or eight chives, one coffee spoon of pepper powder, and three spoons of light soy sauce.

Operation:

1. Add appropriate amount of flour to make a thick paste, cut the ginger into fine pieces, and chop the chives. Then put the minced ginger, chopped green onion, pepper powder, two spoons of light soy sauce (reserve one spoon for another use), starch, eggs, and cooking wine into the minced meat and stir clockwise for about one minute. Cut the lotus root into slices about 0.3CM thick, make two slices into a set, do not cut off the bottom.

2. Place the minced meat between two pieces of lotus root slices in each group.

3. Place the pan over high heat, heat the oil until it is 80% hot, then turn down the heat to medium-low, then wrap the lotus root slices in batter and fry them in the oil pan.

4. Fry until golden brown.

5. Remove the pot and put it on the plate.

6. After draining all the oil from the pot, add a tablespoon (about 2 taels) of water to the pot, add sugar and simmer over low heat.

7. When it is slightly yellow, pour in the juice mixed with vinegar, light soy sauce, starch and MSG, and keep shoveling to prevent the starch from becoming lumpy.

8. Pour into the lotus root box, mix well, put on a plate, sprinkle with cooked white sesame seeds, and eat.

3. Chestnut and Lotus Root Soup

Ingredients: 750g lotus root, 20 chestnuts, 1/3 cup raisins (optional)

Method:

1. Wash the surface of the lotus root, scrape off the skin film with the back of a knife, and cut into 0.5 cm slices. The lotus joints must be cut off. Peel chestnuts and remove membranes and set aside.

2. Put lotus root, chestnuts and water into a pot, put it on the stove and heat until boiling, then change to medium heat and simmer for 40 minutes.

3. Add raisins, simmer for another 5 minutes, and then add seasonings (if you like it sweet, add sugar, or add salt to taste)