How to marinate lotus root to be delicious, the practice of marinating lotus root

Marinated lotus root is actually something that can be eaten. Lotus root is also a lotus root that everyone knows very well. And despite being a green plant of the water lily family, this food has always had sweet and crunchy benefits.

It is necessary to understand that in fact, even the lotus root can not only be eaten raw, but also can be further used to cook vegetables. In fact, for people who like to eat lotus root, how to make it all delicious, how to make braised lotus root?

And the efficacy and effect are very high, its roots, leaves, flowers, whiskers, fruits, all are treasures, can be nourishing and healthy as medicine. Lotus root is made into powder, which can help digestion and cure diarrhea, strengthen the spleen, open the stomach, clear heat and detoxify, nourish and maintain health, and prevent capillary rupture. Lotus root originated in Indonesia, and then introduced to China, and is cultivated in Shandong Province, Henan Province, Hebei Province and other places in China.

The raw lotus root is sweet and cold, and penetrates deeply into the hearts of the people, spleen, liver and gallbladder meridians; It has the functions of clearing heat and detoxifying, quenching thirst, dispersing blood, dispersing stasis, strengthening the spleen, strengthening the spleen and appetizing, and treating diarrhea; Fever is characterized by thirst, hematemesis, hemorrhage, and gonorrhea.

Cooked lotus root is warm and sweet; It has the functions of nourishing the stomach, strengthening the spleen and stomach, nourishing qi and nourishing blood, removing poison, and curing diarrhea; The main body is wind fever, cough, upset, dry mouth, spleen deficiency and diarrhea, poor appetite and various blood syndromes.

The lotus root is cut into well-proportioned slices with a thickness of about one, and when the pot is filled with water, the cut duck gizzard is put into the pot and boiled with a variety of condiments over fire, and the condiments are made of salt, sesame pepper, star anise, cloves, poria cocos, cinnamon powder, thirteen spices, and Chaotian pepper, and the flavor is very good. It looks like it's about 30 minutes of cooking. After refrigeration, add salad oil, a small amount of sugar, oil and chili seeds, salt, and five-spice powder.

Well! The taste is very, very good! Especially after freezing in the fridge, it's great.

Pay attention to the problem: for example, the cooking time is shorter and 30 minutes is OK, and the water needs to be filled up at one time, which is inconvenient to prevent continuous water!

The best time to make braised lotus root slices is in winter, around the New Year, one is that the winter lotus root is relatively coarse, and it is also the season of harvest of the powder lotus. The second is that Hubei people have the habit of opening a braised pot to make all kinds of braised meat in the New Year, such as braised lotus root, which must be marinated meat food first.

Friendly reminder: to understand, if there is a lot of animal fat in the braised soup, further to the sauce marinated lotus root, then in fact, the taste is more delicious, and even the lotus root, in fact, the taste of the words, will be soft and delicious. At this moment, the duck fat can be infiltrated into the lotus root, and in that case, the taste of the lotus root will become stronger and stronger.

Spicy marinated lotus root].

Ingredients required: lotus root, green onion, ginger, garlic, dried chili, star anise, Sichuan pepper, bay leaf, cinnamon, light soy sauce, salt, oyster sauce, sesame oil, chicken essence, sesame seeds, chili oil.

Here's how to make it:

1.First of all, prepare a sufficient amount of lotus root. (It is best to choose a more round and thick one, so that the lotus root tastes more waxy after cooking).

2.The lotus root is peeled off, cleaned, and the nodules at both ends are cut off. Also prepare a simple marinade: green onions, ginger, garlic, dried chilies, star anise, Sichuan peppercorns, bay leaves, cinnamon.

3.Prepare a casserole, put all the lotus root and marinade into the pot, and then add some light soy sauce, oyster sauce and salt. (You can also use a pot made of other materials, but don't use an iron pot, otherwise the lotus root will turn black).

4.Add enough water to the pot, then bring the soup to a boil over high heat, and then turn on low heat for about 30 minutes. Finally, turn off the heat, cover and simmer for about 20 minutes.

6.Cut the lotus root into thicker slices, then add chili oil, sesame oil, minced ginger and garlic, sesame seeds, and chicken essence.

7.Mix the lotus root and seasonings thoroughly.

8.Serve at the end.

Very delicious spicy marinated lotus root, ready! It's spicy and delicious! If you can't finish it at once, remember to refrigerate it.

Ingredients: lotus root, pork belly, star anise, bay leaf, cinnamon, angelica, cloves, grass fruit, kaempfera, cumin, licorice, fragrant fruit, Sichuan pepper, tangerine peel, white cardamom, garlic, green onion, ginger, dried chili, light soy sauce, dark soy sauce, salt, rock sugar, chicken essence, sesame oil.

1. Treat the lotus root first and set aside. Soak and wash several times to prevent sewage from in the holes. (Try to choose an older lotus root, the kind with pockmarks on it, and it tastes good when marinated.)

2. Cut the pork belly into cubes of about three centimeters, pot under cold water, put in cooking wine and green onions, boil for about three minutes, remove and drain the water for later use.

3. Ratio of spices. Only four or five cloves are enough, I'm afraid it's too small to see clearly, so I put a few more on it.

4. Bayberry star anise cinnamon. This one is put into the marinade packet, and the other part is left for stir-frying meat.

5. Put the spices in the above two pictures into a yarn bag and tie the bag tightly.

6. Green onions, ginger, garlic and chili peppers. Dried chili peppers are added or subtracted according to your taste, and you can't eat them.

7. Put it into another yarn bag. If the yarn bag is large enough, it can also be two in one. If there is only one, the green onion and ginger will not be loaded, after all, it is easier to fish out the green onion segment.

8. Put the two yarn bags into the pot, pour in enough water to submerge the boiled food, bring to a boil over high heat, and then cover the pot and cook over medium low heat for about half an hour for later use.

9. Put oil in another pot, and add an appropriate amount of crushed rock sugar when the oil temperature is not high.

10. The amount of rock sugar can be based on the amount of meat. I used about 600 grams of pork and put a handful of crushed rock sugar. Keep the heat low and the rock sugar slowly melts to brown.

11. Quickly put in the remaining cinnamon star anise leaves. Then add the pork belly to the pan and stir-fry. Evenly coloring is fine. Turn off the heat.

12. Slowly pour the boiled brine into the pot of fried meat, add the washed lotus root, more than half a spoon of dark soy sauce, four or five spoons of light soy sauce, and an appropriate amount of salt to taste.

13. After the heat boils, turn to low heat, cover the pot and cook slowly. After turning it every 20 minutes or so, the meat can be cooked in about 90 minutes.

14. The meat is more rotten than the lotus root, so it can be cooked and clamped out, and then frozen and stored after cooling, and thawed when you want to eat.

15. Continue to boil the lotus root for about 40 minutes, and the time is controlled by yourself. Turn off the heat until the chopsticks can be easily inserted, let them continue to soak in the marinade for two hours, and then remove. The rest of the marinade can be filled in a clean container, let cool and freeze, and then add to the next time the marinade is cooked.

16. Marinated lotus root for cold salad.

1. Wash the meat, peel and wash the lotus root, wash all the spices (star anise, cloves, cinnamon, tangerine peel, nutmeg, pepper), and put them in a seasoning bag (you can wrap the spices with gauze and tie them well), cut the dried red pepper into sections, and pat the ginger loose for later use;

2. Fill the casserole with water, put the meat and lotus root into the pot together, put the seasoning package, chili pepper and loose ginger pieces into it, add the dark soy sauce, and the soup can be red after the dark soy sauce is mixed evenly, and boil;

3. After the fire boils, skim off the foam in the soup, continue to turn to medium heat and boil, until the aroma of meat and spices floats up, put the whole lotus root into the pot and continue to boil;

4. At this time, use chopsticks to thread the meat, if it can be easily passed, you can add salt, sugar, and pepper to the pot to taste, and the soup should be slightly saltier than the saltiness you are used to;

6. Cook until the lotus root is uniformly purple-red, and you can easily pierce it with chopsticks, and then turn off the heat;

1. Ingredients: 500 grams of lotus root, 300 grams of water, the first bowl of the old shou min, a few dried chili peppers, and two spoons of salt.

2. Add water, wash and dry chili peppers and cut them into small pieces.

3. Add half a bowl of old marinade, and then add two spoons of salt to add more flavor.

4. Peel and slice the lotus root and add it, not too thin and not too thick, about centimeters.

5. Boil on high heat for five minutes, then turn to low heat and boil for 20 minutes, then take it out and let it cool.

6. Lotus root flour and lotus root can be marinated, the marinating time can be increased according to the taste you like, like the crispy point of low heat and simmer for 10 minutes, like glutinous points can extend the time. The reason for adding water is not only to dilute the old marinade, but also to thicken the soup during the process of boiling lotus root slices, so it is necessary to add water and more is indispensable.

The preparation of the marinated lotus root slices is as follows:

Ingredients: lotus root slices, meat.

Excipients: star anise, cloves, cinnamon, tangerine peel, nutmeg, Sichuan pepper.

1. Wash the meat, peel and wash the lotus root, wash all the spices (star anise, cloves, cinnamon, tangerine peel, nutmeg, pepper), and put them in a seasoning bag (you can wrap the spices with gauze and tie them well), cut the dried red pepper into sections, and pat the ginger loose for later use;

2. Fill the casserole with water, put the meat and lotus root into the pot together, put the seasoning package, chili pepper and loose ginger pieces into it, add the dark soy sauce, and the soup can be red after the dark soy sauce is mixed evenly, and boil;

3. After the fire boils, skim off the foam in the soup, continue to turn to medium heat and boil, until the aroma of meat and spices floats up, put the whole lotus root into the pot and continue to boil;

4. At this time, use chopsticks to thread the meat, if it can be easily passed, you can add salt, sugar, and pepper to the pot to taste, and the soup should be slightly saltier than the saltiness you are used to;

6. Cook until the lotus root is uniformly purple-red, and you can easily pierce it with chopsticks, and then turn off the heat;