How many ways do you make lotus root? What are the practices of lotus root

Lotus root and soybean pork rib soup method:

Raw materials. 150 grams of lotus root, 200 grams of pork ribs, 25 grams of minced coriander, 50 grams of soybean sprouts, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of chicken essence, appropriate amount of edible salt, appropriate amount of raw salt, appropriate amount of pumping, appropriate amount of Sichuan pepper powder, appropriate amount of broth, appropriate amount of cooking wine, appropriate amount of vegetable oil.

Preparation. First: remove the skin of the lotus root, then remove the lotus root, then put it in clean water to clean, then drain the water, cut it into hob pieces, put the lotus root cut into hob pieces into a pot of boiling water, blanch it, the blanching time does not need to be too long, you can take it out after putting it in for a while, and let it cool.

Second: Put the soybean sprouts into clean water and clean them, then put an appropriate amount of water in one of the plates, soak the cleaned soybean sprouts in clean water, soak for about two hours, and then take them out and drain the water.

Third: Wash the pork ribs in clean water as well, then cut them into long strips along the cracks of the pork ribs, and then make them into small pieces about 5 cm long.

Fourth: Take out a clean pot, add an appropriate amount of water to the pot, turn it to high heat, boil the water in the pot, and then put the cut ribs into the pot of boiling water, cook for a while, until the blood of the ribs comes out, then take it out, drain the water, and wash it again.

How to make it: Step 1: Take out a wok and put the pan on the fire first, pour an appropriate amount of cooking oil into the pan, and when it is smoking, add ginger slices and green onions to boil the pan.

Step 2: Then add the ribs, reduce the heat to high and stir-fry quickly until all the water in the ribs is dry.

Step 3: After the ribs are fried, add an appropriate amount of cooking wine, then add an appropriate amount of stock, turn to high heat, boil the stock in the pot, and then clean a casserole, and pour all the soup and ingredients in the pot into the casserole.

Step 4: Then add lotus root cubes, soybean sprouts, light soy sauce, salt, and Sichuan pepper powder to the casserole, then place the casserole on the fire and bring the soup to a boil.

Step 5: After the soup in the pot is boiled, then turn to low heat, boil all the processed ingredients, and finally sprinkle with chopped coriander, this lotus root and soybean pork rib soup is ready.

Lotus root and soybean pork rib soup is soft and glutinous to eat, sweet and delicious, and sweet and moist without greasy. The nutritional value of this delicacy is very high is lotus root and soybean pork rib soup, it is a delicacy that can replenish qi and blood, enhance the body's immunity, it tastes soft and glutinous, sweet and delicious, and the soup is also extremely delicious, sweet and moist without greasy, which makes people want to drink it again.

Lotus root and pig's feet soup.

Ingredients: Lotus root and peanut pot pig's feet, a beautiful soup that nourishes blood and nourishes the face and promotes lactation. The sweetness of the lotus root, the glutinous flavor of the peanuts, and the smoothness of the pig's feet, a wonderful "triangular combination", make people happy and warm delicious.

Lotus root: 4 knots (about 500 grams) Pork knuckle: 1 (about 500 grams) dried octopus:

One (about 60 grams) ginger: 3 red dates: 4 peanuts:

A large handful (about 30 grams) of water: 8 bowls.

Method:1Chop the pig's feet (it is best to ask the pig boss to do it on your behalf, otherwise the pork bones are too hard, and the knife at home is not big enough and not fast enough), remove the residual hair, wash it, boil the water for 10 minutes, and scoop up the cold river (brew it with cold water);

2.Wash the octopus, soak it in water and cut it into strips; Wash the peanuts and soak them in water; Wash the jujubes, pat them flat and remove the pits;

3.Wash the lotus root, pat it slightly flattened and cut into cubes;

4.Boil water, add all ingredients, boil on high heat for 20 minutes, turn to low heat and cook for an hour and a half, add salt to taste and serve.

Rock sugar lotus root tea.

Ingredients: 1 section of lotus root, appropriate amount of rock sugar.

Method:1Wash the lotus root, do not peel and knot, and cut into slices.

2.Put it in a pot to cook, don't use an iron pot, the casserole is the best, and the color of the boiled is more pink and beautiful.

3.After boiling, add a small handful of rock sugar and continue to simmer for 20 minutes until the water turns a light lotus color.

4.After cooking, filter out the lotus root residue and drink it hot or cold.

Double-stuffed lotus root. Material:

Lotus root, glutinous rice, mung beans, tube bones, ginger slices, honey juice, osmanthus.

Method:1Peel the lotus root, open one side, stuff mung beans and glutinous rice into it, and connect the interface with a toothpick.

2.Put an appropriate amount of water into the tube bone flying water and bring to a boil, add the lotus root, and simmer for 2 hours over medium heat.

3.Take out the lotus root, slice it after cooling, brush some honey juice, and sprinkle some osmanthus. remark: Sweet and glutinous, guaranteed to make you fall in love with lotus root as soon as you eat it.

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.

4. Osmanthus glutinous rice lotus: first clean the glutinous rice and add it to clean water to soak for two or three hours before setting aside; Remove the outer skin of the lotus root, wash it and set aside; Cut off the width of two or three centimeters at both ends of the washed lotus root and use it as a lid; Fill the lotus root hole with the soaked glutinous rice, and it is best to use chopsticks to poke the lotus root firmly; Then close the lid of the lotus root and hold it in place with a toothpick. Add an appropriate amount of water, brown sugar, red dates, etc. to the pot, then add the prepared lotus root to the water, then boil over high heat, then turn to low heat and simmer for about half an hour; Then add an appropriate amount of rock sugar to the pot, and then continue to boil for about a quarter of an hour, turn off the heat and set aside; The glutinous rice root that has been boiled to a good point is taken out, dried, and then sliced and eaten directly.

Stir-fried fresh lotus root slices with shepherd's cabbage.

Ingredients: 50 grams of fresh shepherd's cabbage, 90 grams of fresh lotus root, 20 grams of lard.

Method: Wash the shepherd's cabbage; Scrape the fresh lotus root, wash it and cut it into thin slices. Put the wok on a hot fire, add lard, pour in the shepherd's cabbage and fresh lotus root slices, stir-fry until cooked, and add refined salt and monosodium glutamate to taste.

Nutritional value: 1Mustard greens (Capsule) are rich in vitamins A, B vitamins, vitamin C, and vitamin D. The amount of vitamin C in one mustard is twice the recommended daily intake, and the vitamin E content is more than 10% of the recommended daily intake.

2.Mustard greens contain a lot of fiber and water.

3.Mustard greens contain a large amount of ascorbic acid, which is a very active reducing substance, participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain's utilization of oxygen, and has the effect of refreshing the brain and relieving fatigue.

4.Contains carotene and a large amount of edible fiber, so it has the effect of brightening the eyes and widening the intestines, which can be used as a good food therapy for ophthalmic patients, and can also prevent and treat constipation, especially suitable for the elderly and people with habitual constipation.

Nutritional value of lotus root:

1. Beauty and beauty.

The lotus flower is a treasure, and the lotus root has the strongest tonic effect. Women often take lotus root, which can play a good role in beauty and beauty, mainly because this food itself has a good effect of clearing heat and detoxifying.

2. Alleviate brain decline.

Lotus root is rich in a variety of nutrients needed by the human body, and regular use of lotus root can play a role in delaying the decline of brain function, and for older people, it also has the effect of preventing early menopause.

1. Lotus root pork rib soup.

Lotus root pork rib soup is a traditional famous dish, which belongs to the Hubei cuisine; The taste is rich, the lotus root is soft and glutinous, light and not greasy. In Hubei, there is"No soup is not a feast"The lotus root pork rib soup made from the local Honghu lotus root is generally the finale of the banquet; It is not only very regional, but also condenses the essence of Jingchu food culture;

Steps]:

It is recommended to choose safflower root and powder root for soup; The taste is powdery and glutinous, especially suitable for soup; Wash the ribs and pot under cold water; Add ginger slices and cooking wine to blanch and remove; Pour oil into another pot, stir-fry green onion and ginger until fragrant, pour in pork ribs and stir-fry until discolored; Pour in three times the boiling water, bring to a boil over high heat, and add the washed lotus root (cut into hob shapes); Boil the water and simmer for 1-2 hours, when the time is up, the lotus root noodle soup is thick, and finally put a little salt to taste before the pot.

2. Cold lotus root slices.

The cold lotus root slices are not only sour and spicy and appetizing, but also refreshing and juicy; It is a rare appetizer to accompany the meal; But it should be noted that to make cold lotus root slices, you must choose white lotus root, crispy lotus, so that it can be crisp and juicy; Otherwise, if you choose the wrong lotus, the dish will be particularly unpalatable;

Steps]:

After washing and peeling the lotus root, cut it into thin slices and soak it directly in white vinegar water for 5 minutes; Blanch the lotus root in a pot under boiling water and remove it; Add shredded green onions, shredded ginger, dried chilies, salt, sugar, white vinegar, drizzle with hot oil, mix well and you can eat directly.

3. Stir-fry lotus root slices.

The lotus root flavor is slightly sweet and crunchy, so in addition to making soup and cold salad; The second is stir-frying, which is also very appetizing; But remember that stir-frying is also to choose white lotus root, crispy lotus; It will be crispy and the taste will be particularly good;

Steps]:

After peeling and washing, cut the lotus root into thin slices and soak it directly in white vinegar water for 5 minutes; Then rinse well; Prepare minced garlic and ginger, finely chop the green and red peppers; Heat the pot and pour the oil, fry the minced garlic and ginger until fragrant, pour in the lotus root slices and stir-fry until the lotus root slices are transparent; Add minced green and red peppers and stir-fry, then add a little white vinegar, sugar and salt to taste, mix well and get out of the pot.

4. Sweet and sour lotus root.

The taste of sweet and sour lotus root is sweet and sour, so if you have children at home, it is recommended to try it; Sweet and sour, even children who don't like to eat vegetables will love it;

Steps]:

Peel and dice lotus root; Blanch the boiling water and remove it for later use; Prepare a small bowl with dark soy sauce, white vinegar, sugar, chicken essence, salt, and mix sweet and sour sauce; Prepare a small bowl of starch water for later use; Heat the oil and stir-fry the lotus root until it changes color slightly; Pour in the sweet and sour sauce, then add water starch, fry until the soup is viscous, and finally add chopped green onions.

Lotus root-stuffed dumplings.

Ingredients: 500g pork belly, 800g lotus root, 1 green onion, 1 piece of ginger, garlic, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce.

Steps:1Peel the lotus root, stir the meat into a filling, cut the lotus root into large pieces and blanch it in boiling water for 1 minute, remove it, chop it, the more crushed the better.

2.Add an egg to the minced meat and beat it in one direction, and use a mincer to press out the juice and puree until the minced meat.

3.Put some peanut oil in the wok, add minced green onions and stir-fry, add light soy sauce and stir-fry for a while, stir-fry the sauce to bring out the flavor of the sauce, pour the sauce into the meat filling and stir, then pour in the lotus root and stir well.

Lotus root is rich in starch, protein and vitamin C, as well as oxidase components, and the sugar content in the lotus root is also relatively high, eating lotus root is able to clear heat and detoxify, quench thirst and stop vomiting, if the lotus root is fried into juice, the effect is more obvious.

Nutritional value of lotus root:

Lotus root also contains a lot of iron, so patients with iron deficiency anemia can eat more lotus root. The sugar content of lotus root is not very high, and it contains a lot of vitamin C and dietary fiber, which is very beneficial for patients with liver disease, constipation and diabetes.

Lotus root is also rich in vitamin K, tannin acid, which has the effect of constricting blood vessels and stopping bleeding, so mothers are very suitable for the application of lotus root.

Lotus root also contains mucus protein and dietary fiber, which can be combined with bile acid or cholesterol triglycerides in the human body, thereby reducing the amount of cholesterol in the blood.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Stir-fried pork slices with lotus root.

Ingredients: 300 grams of lotus root, 150 grams of pork tenderloin, 40 grams of dried shiitake mushrooms, 30 grams of red peppers, 5 grams of green onions, 10 grams of rice wine, 2 grams of vinegar, 10 grams of corn starch, 8 grams of soy sauce, 30 grams of vegetable oil.

Method:1Wash 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 and soak the mushrooms until soft and remove the stems, wash the green onions and cut them into sections, wash the red peppers and cut them into shreds.

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

6.Heat the remaining oil in the pot, fry the shallots, add the mushrooms, shredded lotus root and red pepper and stir well.

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

We can know, there are many ways to eat lotus root, we have learned the method of fried pork slices with lotus root, the method of fried pork slices with lotus root is very simple, although it is a bit complicated, but it is still very easy to do, in fact, vegetarian fried lotus root slices are also very delicious, vegetarian fried lotus root slices are often eaten in our lives, let's take a look at the practice of vegetarian fried lotus root slices.

Stir-fried lotus root slices. Ingredients: lotus root, green onion, ginger, salt, chicken essence.

Method:1Peel and wash the lotus root, cut it into thin slices, soak it in water for 3 minutes, chop the green onion and green onion leaves into pieces, and cut the ginger into thin strips.

2.Heat the oil in the pot, add the chopped green onion and shredded ginger respectively to stir-fry until fragrant, pour the lotus root slices into the pot, stir-fry for a while, and then add water in batches. Put salt and chicken essence separately, and sprinkle in chopped green onion leaves before cooking.