What are the practices of lotus root, and what are the practices of lotus root?

The lotus root is so delicious.

Stir-fry lotus root slices.

Ingredients: 400 grams of lotus root, 1 red pepper, 5 grams of salt, 3 grams of monosodium glutamate.

Method: Wash the lotus root, peel it, and cut it into slices; Wash the red pepper and cut into slices. Put water in a pot and bring to a boil, add lotus root to boil, filter the water and set aside. Heat oil in a pot, then add lotus root and seasonings, and stir well.

Honey lotus root. Ingredients: 800 grams of lotus root, a cup of glutinous rice, several toothpicks, appropriate amount of rock sugar and maltose.

Method: Brush the lotus root, cut a small piece about 3 cm long at one end of the lotus root, and keep it as a lid; Wash the glutinous rice and drain. Stuff the drained glutinous rice into the lotus root hole, then press the glutinous rice tightly with chopsticks, and tap it on the table as you fill it until the rice is tightly stuffed until the lotus root hole is full.

Close the cut lid and insert a toothpick so that it is firm and does not leak out the rice grains. Put the prepared lotus root into the pot, add water to submerge, boil over high heat, then turn to low heat and cook for about 2 hours, add rock sugar, and continue to cook on low heat for 1 hour until the soup is thick.

Pretzel lotus root cake.

Ingredients: 1 section of lotus root, 30 grams of meat floss, 50 grams of shrimp, 4 slices of shiitake mushrooms, appropriate amount of flour, appropriate amount of ginger, garlic, oyster sauce, salt, pepper and salt.

Method: Wash the lotus root and cut it into slices; Puree the shrimp, stir well with the meat floss, add oyster sauce and salt to taste. Take two slices of lotus root, sandwich the shrimp and meat floss filling in the middle, and then wrap the lotus root with flour paste.

Put oil in the pot, boil until it is 60% hot, put the lotus root clip into the pot and fry it until golden brown, remove and drain the oil. Leave a little base oil in the pot, heat it, stir-fry the ginger and garlic, put the lotus root into the pot, and then stir-fry with pepper and salt to taste.

Large pot lotus root strips. Ingredients: 500 grams of lotus root, 50 grams of red pepper, 5 grams of salt, 3 grams of chicken essence, 8 ml of aged vinegar, 6 ml of soy sauce, a little ginger and minced garlic.

Method: Wash the lotus root and cut it into strips; Wash the red pepper and cut into strips. Heat the oil in the pot, fry the ginger and garlic until fragrant, then put the lotus root and red pepper into the pot, stir-fry for a while, add half a bowl of water, cover and simmer for 10 minutes.

Cook until the lotus root strips are cooked, add salt, chicken essence, soy sauce and aged vinegar to the pot to taste, and stir-fry well.

What is the home-cooked practice of lotus root?

There are many ways to eat lotus root, stir-fried, stewed, souped, cold dressed, and made snacks.

One, diced black bean sauce.

Ingredients: lotus root, tempeh, green and red peppers, garlic, green onions.

Specific method]: 1. Peel the lotus root, cut it into small cubes, and soak it in clean water to avoid blackening. 2. Cut the chili, green onion and garlic separately and set aside.

3. Put an appropriate amount of oil in the pot, heat it, add the garlic granules and stir-fry until fragrant, then pour in the lotus root and stir-fry twice; Then pour in the chili pepper and stir-fry together until the lotus root is basically cooked. 4. Add the tempeh and stir-fry evenly. 5. Add chopped green onion and stir-fry until the lotus root is cooked.

Second, pickled pepper lotus root.

Boil water in a pot, add lotus root and boil again until boiling, then remove and put in cold water until cool. Then turn off the small pot and add chopped peppers, dried chili peppers, 2 tablespoons of pickled pepper water, an appropriate amount of salt, and water to boil together (the amount of water should be able to cover the diced lotus root), after removing from the heat, add 2 tablespoons of vinegar and stir well, and put it until it is completely cool. Finally, pour the chilled pepper water into the cooled lotus root cubes, stir well, and put it in the refrigerator for more than 2 hours before serving.

Three, lotus root pork cake.

1. After mincing pork, add an appropriate amount of minced ginger, light soy sauce, oyster sauce and salt, stir well, marinate for more than 10 minutes and set aside. 2. Wash and peel the lotus root and break it. 3. Crushed lotus root and pork, add an appropriate amount of chopped green onion, and stir well.

4. Preheat the electric baking pan, brush with a layer of oil, make the lotus root meat filling into small cakes, and bake them until golden brown on both sides.

Fourth, cold lotus root.

1. Cut the lotus root into thin slices and rinse with cold water.

2. Boil water in a pot, blanch the lotus root slices until it changes color, then remove the cool boiling water.

3. Heat oil in a pot, add garlic and dried chili peppers and stir-fry until fragrant.

4. Pour the stir-fried seasoning into the drained lotus root, add an appropriate amount of light soy sauce, oyster sauce, salt and sesame oil to taste, and stir well.

Dry pot lotus root slices.

Prepare some high-quality bacon, wash it and steam it in a pressure cooker for about 20 minutes, then chop the condiments such as green onions, ginger and garlic. After the preparation is completed, start to prepare the lotus root slices, wash and peel the fresh lotus roots, cut them into slices and pour them into the pot to blanch them again, then remove them and control the dryness, put in the appropriate amount of starch, and ensure that all the lotus root slices are glued to the starch. Next, put an appropriate amount of oil in the pot, fry the prepared lotus root slices in the pan, and fry them until the lotus root slices turn golden brown.

Then the prepared bacon is also sliced, prepare some bean paste and put it in the oil pot to stir-fry, stir-fry for about 3 minutes, and then put the lotus root slices into the pot and stir-fry, and finally pour the bacon slices into the pot, stir-fry for about 3 minutes, and after the pot, you can put some coriander or green onion to taste.

Red bean and lotus seed porridge.

Prepare an appropriate amount of rice and red beans, wash 3-5 times to remove the impurities, then soak them in clean water, and wait patiently for them to soak. Then wash the prepared fresh lotus root, peel and chop it with a paring knife. Then pour the soaked rice and lotus root into the pressure cooker and put in an appropriate amount of water, press the button to start cooking porridge, don't be in a hurry when cooking, wait for about 5 minutes, then open the lid, add an appropriate amount of sugar, and stir well.

1. Cold lotus root slices: first wash the lotus root and peel it, then cut it into uniform slices, then add it to hot water and blanch it, then drain it in cold water and set aside; Add an appropriate amount of light soy sauce, vinegar, salt, monosodium glutamate, chopped green onion, shredded ginger, edible oil, etc. to the lotus root slices in turn and stir well before eating.

2. Stir-fry lotus root: First, peel the lotus root and cut it into slices and soak it in water for later use; Shred the peppers and set aside; Take out the soaked lotus root, drain it, add it to the oil pot and stir-fry, add an appropriate amount of water, simmer for half a minute, then add shredded green peppers, and then add an appropriate amount of salt, monosodium glutamate, etc., and stir-fry evenly before serving.

3. Lotus root pork rib soup: First, clean the pork ribs and cut them into uniform segments for later use; Peel the lotus root and cut it into even pieces, then add it to water and set aside; Wash the ginger and slice it and set aside; Add an appropriate amount of water to the pot, then add ginger slices, chives, and cooking wine in turn, boil over high heat, add the cleaned pork ribs to the blanch, remove the water, drain and set aside; Add an appropriate amount of water, ginger, chives, etc. to another wok, then add the processed pork ribs to high heat and boil to remove the blood foam, then turn to low heat and simmer for about 20 minutes and set aside; Finally, add the lotus root to the pot and continue to cook slowly for about 30 minutes, add an appropriate amount of salt, pepper, monosodium glutamate, etc. when the pot is stirred evenly and then it can be eaten out of the pot.