The practice of stir frying lean meat with lotus root slices, how to make fried lean meat with lotus

Ingredients. Lotus root.

Section 1. Tenderloin.

200g green pepper.

1 pc. Red peppers.

30g excipients. Oil. Amount.

Salt. Amount. Scallions. Amount.

Light soy sauce. 25 ml sugar. 2g

Wine. 10ml

Essence of chicken. Crumb. Ginger. Amount.

Steps. <>

1.Prepare all the ingredients.

2.Peel and slice the lotus root and soak it in water.

3.Slice the tenderloin and add sugar, light soy sauce, and cooking wine starch and mix evenly.

4.Pour oil into a wok and sauté chives and ginger.

5.Pour in the meat slices and stir-fry until browned.

6.Then pour in the lotus root slices and stir-fry, add light soy sauce.

7.Salt and a pinch of sugar.

8.Then add the green and red pepper slices, and the meat slices.

9.Add a little chicken essence and stir-fry evenly, and turn off the heat.

Tips: Soak the lotus root in water and add some vinegar to prevent the lotus root from changing color.

This is a quick dish that can be stir-fried over high heat.

1.Lean pork, washed and sliced. Add salt, oil, cooking wine, soy sauce and cornstarch, mix and marinate for 10 minutes;

2.Wash the lotus root, peel it and cut it into thin slices;

3.Heat the pan, pour the oil, wait for the temperature of the oil pan to be about 150 degrees, put the minced garlic and ginger slices and fry until fragrant, put the marinated boiled lean meat and stir-fry, five mature, and start the pot immediately;

4.In the oil pan where the lean pork has just been fried, stir-fry the lotus root slices and fry them until they are eight ripe;

5.Add the lean meat that has just been stir-fried, add an appropriate amount of water, boil, turn to medium heat and simmer, add salt, fry evenly, and reduce the juice.

1.First, prepare all the food and seasonings for stir-frying. Prepare a lotus root, 200 grams of lean pork, two celery, a dried chili, 10 grams of cooking wine, 15 grams of salt, 20 grams of soy sauce, 10 grams of sesame oil, 3 grams of sugar, 10 grams of corn starch, appropriate amount of green onions, ginger and garlic cloves.

2.Take out the lotus root first, peel and wash it, then cut it into slices, find a clean bowl, put the lotus root slices in, then add water, and soak the lotus root slices in water to prevent oxidation. Remove the celery, remove the leaves, wash and cut into sections.

3.Take out the lean pork, wash it with water, then cut it into pieces, put it in a clean basin, pour in half a spoon of cornstarch, a spoonful of light soy sauce, a spoonful of sesame oil, an appropriate amount of salt and cooking wine. Start marinating, marinate for twenty minutes, and you're done.

4.Peel the prepared shallots, ginger, garlic cloves, dried chilies, peeled ones, and cut them into small pieces. Find a clean pot, add water to the pot, then drop two drops of cooking oil, put the lotus root slices in it and cook for two or three minutes.

5.After the lotus root slices are cooked, turn off the heat, put the lotus root slices out, pass through cold water once, and set aside. Wash the water in the pot. When the pot is dry, turn on high heat and start pouring oil. When the oil is hot, remove the marinated meat and stir-fry in a pan.

6.After the meat slices are fried and discolored, remove the meat slices, then pour in the green onions, ginger and garlic slices, and stir-fry to taste. After stir-frying the fragrance, add the lotus root slices, stir-fry them with a spatula for a while, and add the freshly fried meat slices. Continue to stir-fry with a spatula.

7.After stir-frying, start adding seasonings, a spoonful of soy sauce, a spoonful of salt, then add all the chopped celery, stir-fry with a spatula, then quickly adjust the starch juice, thicken with water and starch, and add a little sesame oil.

8.When done, pour the thickened starch juice into the pot, add a little sugar and serve. Stir-fry quickly and evenly with a spatula and all the spices will melt into a fragrant aroma. Reduce the juice on high heat, then turn off the heat, find another plate, and serve it out to eat.

The lotus root has a crisp and refreshing taste, stir-fried, sweet and sour, boiled in soup, and fried ......Everything is a favorite of family and friends. Lotus root has high nutritional value, diverse practices, and can be complex or simple. And today I recommend to you a home-cooked way to eat lotus root, the lotus root slices are crisp and refreshing, combined with the meaty aroma of pork belly, homely but not usual, it is a good choice to eat and drink, adults and children love it.

Stir-fried pork with lotus root slices. Materials Required].

20 grams of peanut oil from orchid flowers, 1 section of lotus root, 100 grams of pork belly, 5 grams of ginger, 3 cloves of garlic, 3 green peppers, 1 tablespoon of bean paste, 1 tablespoon of soybean paste.

Production steps] 1. Preparation, slice the garlic, cut the ginger into thin strips, cut the green pepper into oblique knife pieces, cut the pork belly into thin slices, and soak the lotus root in the water dripping oil and white vinegar;

2. Pour an appropriate amount of water into the pot, bring to a boil over high heat, pour in a little vegetable oil in order to make the lotus root slices appear oily and shiny, pour the lotus root slices into the pot after boiling, blanch until the lotus root slices are broken and fished out, and then rinse quickly with cold water, alternating hot and cold can make the lotus root slices more crispy;

3. Remove from the pot, pour in an appropriate amount of cooking oil, pour in the pork belly after the oil is hot, stir-fry the fat over medium heat, then pour in the ginger shreds and garlic slices, pour in 2 spoons of cooking wine, and stir-fry evenly;

4. Pour in bean paste, soybean paste, 1 tablespoon of oyster sauce, and stir-fry to produce red oil;

5. Continue to pour in the lotus root slices in cold water, and keep stir-frying for color and flavor;

6. Pour in the green pepper again and add a small half spoon of chicken powder;

7. Stir-fry evenly and then remove from the pan.

The crispy lotus root slices and slippery meat slices are stir-fried together and taste extremely delicious, making it a simple and easy-to-cook home-cooked dish. If you want to eat crunchy lotus root slices, you need to soak them in water before frying them to wash away the starch that comes with the lotus root, so that it will be crispy. If you want to eat glutinous lotus root slices, you don't need to soak them.

Stir-fried pork with lotus root slices is a home-cooked dish, its taste is delicious, and the process lies in stir-frying. Among tuber foods, lotus root has a high iron content, so this dish is quite suitable for patients with iron deficiency anemia.

Ingredients for stir-fried pork with lotus root slices: 200 grams of pork, the best tenderloin, 3 ml of cooking wine, 10 grams of green onions, 6 grams of refined salt, 40 ml of fresh soup (or water), 1 gram of monosodium glutamate, 100 grams of lotus root, choose a thick middle section, 10 grams of pickled chili, 30 grams of soybean flour, 2 grams of sugar, and 40 ml of vegetable oil.

The practice of stir-frying meat with lotus root slices.

1. Cut the lotus root into slices, then soak in water for about 5 minutes, remove and drain. Cut the pickled pepper diagonally into sections.

2. Cut the pork into slices about centimeters, put it in a bowl, add a small amount of salt, cooking wine, and bean flour, mix well and marinate for a while.

3. Mix 2 grams of refined salt, sugar, bean flour, monosodium glutamate, and fresh soup into a sauce.

4. Heat the oil in the wok on the hot fire, when it is burned to 60% of the oil temperature, put in the meat slices and fry them, add pickled peppers to fry the fragrance, then put in the lotus root slices and green onion segments and fry well, pour in the sauce, and put it on the plate after the juice is brightened.

In fact, this dish is very simple, as long as you master the heat, don't stick to the pot, and then step by step, it is easy to do well, but when you put the seasoning, you should pay attention not to put too much, you can put it little by little, and then taste it, you can naturally make a good fried pork with lotus root slices.

Stir-fried pork with lotus root slices. Ingredients: lotus root, lean meat, millet spicy, ginger and garlic.

Cooking steps. 1.Cut the lotus root into thin slices and blanch it in a pot until it is broken (the color of the lotus root slices becomes translucent, and the ruler wheel is not much to take out).

2.Stir-fry the ginger, garlic and millet until fragrant.

3.Add the pork and fry until it becomes Lingyuanxin, then add half a spoon of dark soy sauce to adjust the color.

4.Add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of chicken essence and an appropriate amount of salt, and finally stir-fry on high heat for a minute or two.

The method of stir-frying meat with lotus root slices is as follows:

Materials Required].

20 grams of peanut oil, 1 section of lotus root, 100 grams of pork belly, 5 grams of ginger, 3 cloves of garlic, 3 green peppers, 1 tablespoon of bean paste, 1 tablespoon of soybean paste.

Step 1:

To prepare, slice the garlic, finely shred the ginger, cut the green pepper into oblique knife pieces, cut the pork belly into thin slices, and soak the lotus root in water dripping with white vinegar.

Step 2:

Pour an appropriate amount of water into the pot, boil over high heat, pour in a little vegetable oil in order to make the lotus root slices appear oily and shiny, pour the lotus root slices into the pot after boiling, blanch until the lotus root slices are broken and fished out, and then rinse quickly with cold water, alternating between hot and cold can make the lotus root slices more crispy.

Step 3:

Remove from the pot, pour in an appropriate amount of cooking oil, pour in the pork belly after the oil is hot, stir-fry over medium heat to remove the fat, then pour in shredded ginger and garlic slices, pour in 2 tablespoons of cooking wine, stir-fry evenly.

Step 4:

Then pour in the bean paste, soybean paste, 1 tablespoon of oyster sauce, and stir-fry to bring out the red oil.

Step 5:

Continue to pour in the lotus root slices that have been cooled in water, keep stir-frying for color and flavor, pour in the green peppers again, and add a small half spoon of chicken powder. Stir-fry evenly and remove from the pan.

Lotus Pick:

Lotus root is mostly cultivated in the southern provinces of China, and there are two varieties: seven-hole lotus root and nine-hole lotus. Jiangsu, Zhejiang area is generally planted nine-hole lotus root more, this variety has excellent texture, ridge-shaped code rhizome is thick, cherry which flesh is delicate, crisp and sweet, white and flawless.

It belongs to crispy lotus root, suitable for stir-frying, cold salad, raw eating, etc.

It is said that Suzhou people only recognize two varieties of lotus root, one field lotus root and one pond lotus, and Suzhou people prefer to eat pond lotus. Because the lotus root is planted in the field, it is relatively muddy, and there is no sweet and crisp cherry blossom as the pond lotus, but from the appearance point of view, the field lotus root is red skin, and the pond root is white, the white skin is tender and crisp like a pear, and the water is sufficient, and the red skin powder is heavy.

<> "Lotus Root Slices Fried Imitation with Meat".

Ingredients: lotus root, pork belly.

Ingredients: white vinegar, salt, minced garlic, light soy sauce, oyster sauce, millet spicy (if you don't like spicy food, you don't need to add it).

Steps: 1. Cut the lotus root and pork belly into thin slices.

2. Add some white vinegar and salt to the water, blanch the lotus root slices for one minute, and remove (white vinegar can prevent the lotus root slices from oxidizing and turning black).

3. Stir-fry the minced garlic in hot oil until fragrant, add pork belly and stir-fry the oil.

4. Add the blanched lotus root slices, add 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce (if it is not salty enough, add a little salt), stir-fry for a while.

Ingredients: 1 lotus root, 400g pork, oyster sauce, pepper, light soy sauce, corn starch, sugar, cooking wine, cooking wine, chicken essence, oil, sesame oil, green onion, garlic.

Method:1Wash and slice the lotus root, wash and chop the pork, add an appropriate amount of light soy sauce, cooking wine, pepper, a little sugar, oil, sesame oil, corn starch, mix and stir evenly and marinate for half an hour.

2.Finely chop the garlic and chop the green onion.

3.Stir-fry the pork in the pot until it is seven or eight mature, stir-fry the garlic in the sesame oil pot, pour in the lotus root slices and an appropriate amount of cooking wine and stir-fry for a while, then pour in the pork, stir-fry the appropriate amount of oyster sauce for a while until even, sprinkle a little sugar, sesame oil, and chopped green onion and stir-fry evenly.

Ingredients: Lotus root 400g, pork, oyster sauce, pepper, light soy sauce, corn starch, sugar, cooking wine, cooking wine, chicken oil, sesame oil, green onion, garlic.

1. Wash and slice the lotus root, wash and chop the pork, add an appropriate amount of light soy sauce, cooking wine, pepper, a little sugar, oil, sesame oil, corn starch, mix and stir evenly and marinate for half an hour.

2Finely chop the garlic and chop the green onion.

3. Stir-fry the pork in the pot until it is seven or eight mature, stir-fry the garlic in the fragrant oil pot, pour in the lotus root slices and an appropriate amount of cooking wine, stir-fry for a while, then pour in the pork, stir-fry the appropriate amount of oyster sauce for a while until it is even, sprinkle a little sugar, sesame oil, and chopped green onion and stir-fry evenly.

Good Bean Food Network.

Stir-fried meat with lotus root fungus.

Ingredients: a lotus root, 150 grams of pork, 20 grams of fungus, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of pickled chili, half a spoon of salt, a spoonful of vinegar, a spoonful of sugar, two spoons of water starch, half a spoon of thirteen spices, two spoons of cooking wine, a spoonful of monosodium glutamate, and a spoonful of light soy sauce.

Method:1Peel the lotus root, soak the fungus in cold water, wash it, and tear it into small flowers. A piece of pork belly.

2.Peel the pork belly, cut it into thin slices (it is best to freeze it and then cut it, you can slice it thinner), use cooking wine, a little light soy sauce, salt, thirteen spices, monosodium glutamate, water starch code flavor, marinate for 10 minutes in advance, play the role of flavor, tender meat, and fishy.

3.Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in clean water, otherwise it is easy to oxidize and turn black.

4.Pour a little oil into the pot, and when the oil is hot, throw the ginger slices, green onions, and pickled chili peppers into it to stir up the fragrance.

5.Pour in the delicious slices of meat, stir-fry until the meat is white, then stir-fry slightly, and serve.

6.Add the lotus root slices. Stir-fry a few times, add a spoonful of vinegar, a spoonful of sugar, and half a spoon of salt, and stir-fry quickly and evenly.

7.When stir-frying, if it feels a little dry, you can drizzle in a little water.

8.Add the black fungus and continue to stir-fry over high heat. Finally, pour in the fried meat slices, stir-fry a few times, and serve on a plate.

After the lotus root is cooked, the sex changes from cool to warm, loses the ability to eliminate stasis and clear heat, and becomes beneficial to the spleen and stomach, has the effect of nourishing the stomach and nourishing yin, benefiting blood and stopping diarrhea, and is suitable for all kinds of people to eat.

Pour the oil into the pot, wait for the oil to be hot, pour in the meat slices, pour in cooking wine, soy sauce, stir-fry, then pour in the lotus root slices, continue to stir-fry, and when the vegetables are ripe, add salt, turn off the heat and then put in monosodium glutamate.

Put hot oil in the pot, wait for the oil to boil until it is cooked for 10 minutes, then pour in the meat slices and stir-fry. Stir-fry the meat slices and add condiments when they turn white. Stir-fry until the condiment is fragrant, then pour in the lotus root slices and stir-fry for 2 minutes.

Ingredients: 300 grams of lotus root, 150 grams of pork tenderloin.

Accessories: 40 grams of shiitake mushrooms (dried), 30 grams of chili peppers (red and sharp) Seasoning: 5 grams of green onions, 10 grams of rice wine, 2 grams of vinegar, 10 grams of starch (corn), 8 grams of soy sauce, 30 grams of vegetable oil.

How to stir-fry the pork slices with lotus root:

1.Wash the pork loin and slice it;

2.Put the meat slices in a bowl, add rice wine, water starch, and soy sauce to grasp and mix, and marinate for a while;

3.Peel the lotus root, wash it, cut it into shreds, put it in a bowl of water and soak it in a little vinegar;

4.Wash the mushrooms and soak them to soften and remove the stems;

5.Wash the green onion and cut it into sections;

6.Wash the red peppers and cut them into shreds;

7.Heat the pot until it is 50% hot, add 30 grams of oil to heat, add the pork slices and stir-fry until half-cooked, and serve;

8.Heat the remaining oil in the pot, fry the chives, add the mushrooms, shredded lotus root and red pepper and stir well;

9.Add soy sauce, rice wine and an appropriate amount of water, simmer over low heat until flavorful, then add pork slices and stir-fry.