material
Salt water, lotus root
working methods
1, lotus root washed and sliced;
2. Add salt water and cook in the pressure cooker for ten minutes. Turn off the fire and let it cool.
skill
Salt water should not be too salty, and something sweet is better.
Method 2: Marinate lotus root with kelp.
material
Two lotus roots, 30cm kelp, 5 pieces of dried bean curd, 3 pieces of Pleurotus eryngii, 3cm of ginger, 3 tablespoons of dried pepper 1 piece, 3 tablespoons of soy sauce, 0.5 tablespoons of sugar, a little salt and 8 star anise 1 piece.
working methods
1: soak dried kelp in clear water for one hour (you can soak it in the refrigerator for one day), take it out and cut it into 5*3 pieces. Pleurotus eryngii cutting hob block. Wash the lotus root, cut the skin into hob pieces, about the size of a bite. Seasoning: black bean soy sauce, sugar, a little salt, dried ginger pepper and star anise.
2: First put two spoonfuls of oil into the pot, stir-fry Pleurotus eryngii to the highest color, turn to low heat, add ginger, dried pepper and star anise in turn, stir-fry until the aroma overflows, then add black bean sauce and sugar (be careful not to cook too much in the pot), add a bowl of water after saccharification, turn to high heat, add lotus root and dried bean curd, and simmer for 30 minutes. Add kelp, boil for five minutes and serve.
Exercise 3,
material
Small row of 400g, lotus root with 3 knots (250g), carrot 1, garlic with 3 slices, ginger with 3 slices, onion (diced) with 2 tablespoons of yellow wine, 4 tablespoons of soy sauce, 2 tablespoons of soy sauce, and appropriate amount of rock sugar.
working methods
1, garlic peeling; Cut the shallots into sections; Peel lotus root and cut into pieces; Peel and shred carrots; Wash and dry the small rows.
2. Put garlic, ginger and onion into a hot pot and stir fry. Add small rows and stir-fry until the surface is colored.
3. Add rice wine and cook for a while. Add soy sauce, paste and rock sugar and stir-fry until the fragrance comes out. Add lotus root, carrot and water to slightly submerge the ingredients.
4. After the fire boils, turn to low heat and simmer for about 30 minutes or until soft.
Practice 4,
material
Beef tendon (small) is about 300g, lotus root is appropriate, 4 slices of ginger, 3 slices of garlic, 3 slices of garlic, 65438+ 0 slices of star anise, 2 slices of laurel leaf and 2 slices of pepper.
working methods
65438+ ..
2. Boil the beef tendon with cold water over low heat, and then boil it for 3-5 minutes. After the scum comes out, pick it up and wash it with cold water for later use. This can reduce the fishy smell of beef and make it taste better after pickling.
3. Saute garlic, ginger slices and onion with a little oil first.
4: Non-spicy bean paste+1 tablespoon of rock sugar and stir-fried sauce.
5: Add half a bowl of soy sauce and half a bowl of Shaoxing wine in turn, and put one star anise and two bay leaves together in the pot.
6: Wait until the fragrance of spices comes out, then add 2 and a half bowls of water to boil.
7. Put lotus root slices again &; Boiled beef tenderloin can be fried with sauce until the surface has a sauce color. You can taste the sauce. If it's a little salty, it's fine.
8. Pour the sauce of beef tendon and lotus root into a small pot. Because I have less sauce, I can't completely cover the beef tendon (I can cut the beef tendon in half when I prepare in advance, so I won't encounter such a problem)
9: Cook beef tendon and lotus root in a small pot with a rice cooker, and simmer in a glass of water in the outer pot. When the switch of the rice cooker is switched on, turn over the beef tendon that comes out of the sauce and continue to simmer in the rice cooker with a glass of water from the outer pot. Let it cool after cooking, and put it in the refrigerator for one night.
10: Beef tendon needs to be chilled overnight to taste! If you don't want to eat oil, you can pick up the frozen butter.
1 1: Pick up all the lotus roots one night after freezing, add one tablespoon of marinade and one tablespoon of rock sugar, and slowly concentrate the fire. Rock sugar can help lotus root to have bright colors and increase the flavor of salty and sweet sauce.
12: sliced beef tendon tastes cold, while lotus root sprinkled with sesame seeds in rock sugar sauce tastes hot! Put a little onion and pepper in the middle ~ very suitable for a pot of halogen to make a good taste ~ ~ very suitable for lazy cooking! It is also very suitable for dinner. Let's share ~ ~