What is the best lotus root for marinated lotus root and what is the secret recipe of marinated lotu

Material. Ingredients: 1 section of old lotus root (about 500g), 1 piece of pork belly.

Seasoning: 2 slices of ginger, 1 tablespoon of cooking wine, 2 tablespoons of dark soy sauce, 1 teaspoon of salt, 1 tablespoon of sugar.

Spices: 1 bay leaf, 1 dried chili, 1 star anise, 20 peppercorns, 1 grass fruit, 2 cardamom.

Method. 1.The grass fruit and cardamom are cracked with the back of a knife, and all the spices except the chili pepper are put into the tea bag (if there is none, they are directly put into the pot).

2.Peel the lotus root and cut it into thick slices, put it in a pot, and add the pork belly and all the spices and seasonings at the same time.

3.Add water until flush with the ingredients, bring to a boil over high heat, and skim off the foam.

4.Cover the pressure cooker, turn to medium heat, wait for steam, turn to medium-low heat and press for about 15 minutes to turn off the heat. It is best to soak it overnight, and then remove the lotus root slices from the brine juice when eating.

Tips. 1.The secret is to put a piece of pork belly in addition to the ordinary spices and seasonings, so that the marinade has oil and meat aroma, so that the marinated vegetables will be delicious (the marinated pork belly can also be eaten, although the meat is not big, don't waste it).

Spices, what to put at home, if it is braised meat, remember that onions, ginger and garlic are indispensable.

2.After eating the marinade, you can add other vegetables and meat dishes to continue marinating, the marinade is the older the better, and then add some spices and seasonings according to the brine situation every time you make marinade. Filter out the slag if the brine is not used for the time being, fully boil and let it cool, then seal it in a clean container, put it in the refrigerator for freezing, and take it out and thaw it when you want to use it; If you don't use it for a long time, remember to take it out regularly and re-halogen before freezing.

People's impression of braised vegetables should be said to be mainly meat-based. For the sake of health, it has become a fashion for modern people to pursue vegetarian food. To this end, we have developed a variety of vegetarian braised vegetables.

Today, I will teach you a simple recipe, fresh taste of vegetarian meat flavor of braised vegetables - pork belly braised lotus, simplified called braised lotus. Not only are the dishes delicious, but you can also experience the fun of making them at home. If you are interested, let's try it out.

The lotus root used to make braised lotus root should be thicker, the root knot is more obvious, and the appearance is white. Those that are too fine and too thin are crisp and tender, and are not suitable for marinating.

Prepare the seasoning: 100 grams of dried red pepper, a piece of ginger, 3-4 star anise, a little cloves, two pieces of cinnamon, a little tangerine peel, 3-4 nutmeg, a small handful of Sichuan pepper, salt, dark soy sauce, sugar, pepper.

Production steps: 1. Wash and blanch 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; If you don't have a casserole at home, a rice cooker for rice will do. The flavor of the soup should be slightly saltier than the saltiness you are used to.

3. If you use a casserole, after boiling over high heat, skim off the foam in the soup, continue to boil over medium heat, and when the aroma of meat and spices floats up, put the whole lotus root into the pot and continue to boil; If it is a rice cooker, cook it in rice cooking mode for 30 minutes.

4. After cooking, use chopsticks to thread the meat, if it can be easily passed, the lotus root is uniform purple red, and it can also be easily pierced with chopsticks, indicating that the heat has arrived, and the fire can be turned off;

5. Without opening the lid, soak the lotus root slices in the braised soup until it cools to room temperature, then pick up the slices and eat, if you like the extra spicy taste, you can add chili oil to taste. This cooling process is also a process of flavoring, which should not be omitted.

2. When the meat in the pot is boiled to soft rotten, you can pick it up first, so as not to cook too badly, if you are worried that the oil in the meat is not enough, you can add some cooking oil or add some pork skin to marinate together, usually when buying meat at home, the meat skin should not be thrown away, and then put it in the pot together, which can not only help increase the oily taste of the marinated lotus, but also the meat skin that is marinated is also very delicious.

3. The by-products produced by making braised lotus root, braised pork, braised pork skin, etc., can be used to make cold dishes or stir-fry other dishes.

4. The prepared brine should be packed in a sealed container, and put in the refrigerator after cooling, and it can be reused, but if you are a halogen dish, remember to add some meat to cook together regularly.

1219 Reading.

The difference between marinated lotus root and steamed lotus root.

Do you still use blanching for marinated lotus root?

Sichuan freshly fished braised vegetable technical training.

What is the meaning of marinated lotus root.

Should the braised lotus root be blanched first?

The best time to make braised lotus root slices is winter, around the New Year, one is that the winter lotus root is relatively thick, and it is also the season of the harvest of powder lotus.

The second is that Hubei people have the habit of opening a braised pot to make all kinds of braised vegetables in the New Year, such as braised lotus root waiting, this kind of vegetarian dish, is to use the first marinated meat, contains a lot of animal oil braised soup to marinate Wu Shen to make the taste will be soft and sweet, if a single only for the marinade of a few sections of lotus root to adjust a pot of braised soup, it is not so cost-effective.

Therefore, Jingwu Duck Tongue Talks about respecting the neck is also made with lotus root and duck products, so that the duck fat is immersed in the lotus root to make the taste of the lotus root better.

1. Two sections of lotus root.

2. Wash, remove the knots at both ends, and cut into two sections.

3. Put water in the pot, add an appropriate amount of dried red pepper, Sichuan pepper, bay leaves, star anise, cinnamon, hawthorn, ginger, dark soy sauce, oil, salt and 20 grams of rock sugar.

4. Put in the lotus root, bring to a boil over high heat, and cook over low heat for about an hour.

5. Turn over 2-3 times halfway, 6. Check it, when the chopsticks can be inserted, the delicious marinated lotus root is ready. Remove from heat and remove from heat. When eating, cut into slices, put on a plate, and serve.

Lotus root, also known as lotus root, belongs to the rhizome of lotus plants, which can be used for food and medicine. It is planted in Jiangsu, Zhejiang, Hubei, Shandong, Henan, Hebei, Guangdong and other places in China.

Lotus root, a plant of the lotus family. Slightly sweet and crispy, lotus root can be eaten raw or cooked, and is one of the common dishes. Lotus root is also a plant with high medicinal value, its roots, leaves, flowers and fruits are treasures, all of which can be nourished and used in medicine.

Lotus root is made into powder, which can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good liquid food and nourishing treasure for women, children, children, and the frail and sick. Lotus root is rich in vitamin C and minerals, which has medicinal effects, is beneficial to the heart, promotes metabolism, and prevents roughness. It is planted in Jiangsu, Anhui, Hubei, Shandong, Henan, Hebei and other places in China.

Lotus root, also known as lotus root, is also called white stem because of the white color of its underground stem. Jiangnan Jingshi Chen Zhisui "Yonghe" poem:"In the sludge is not stained with mud, and no one knows that the white stem is buried.

The red and green are clear and vibrant, and the pool is full of fragrance without waiting for the wind to come. "Lotus root is also an important agricultural cash crop in the growing area. Lotus root is a plant of the water lily family.

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 you can easily pass through, you can add salt, sugar, and pepper to the pot to taste, and the flavor should be slightly saltier than the saltiness you are used to.

<>6. Cook until the lotus root is uniformly purple-red, which can be easily pierced with chopsticks, and then turn off the heat.

Hello, the main ingredients needed for marinated lotus root: 300 grams of lotus root for 2 peopleAuxiliary ingredients: 3 tablespoons of light soy sauce, 4 tablespoons of five-spice powder, 4 tablespoons of salt, 4 tablespoons of chicken essence, 1 tablespoon of chopped pepper, 2 tablespoons of mushroom sauce

Step 1 After the lotus root is peeled, wash it, cut it into thick slices, boil water in the pot, and put the cut lotus root slices in the pot to cook (it should use a pressure cooker, I cooked it for 25 minutes, and this is not a powder lotus, step 2.)

Pour out the water in the pot for boiling lotus root, then connect the water, give light soy sauce, five-spice powder, salt, chicken essence, stir it, put the lotus root in and cover it with a lid and boil, turn off the heat, the lid is not opened, and simmer overnight.

Step 3: The next day, take the lotus root out of the brine, but after tasting it, it feels weak.

Step 4 Put some oil in the pot, give some chopped pepper, mushroom sauce, fry it, then pour the marinated lotus root into it and fry it, then add water, cover the pot, turn off the low heat when the water is turned on, add salt, five-spice powder, chicken essence, stir, cover the lid and cook until the water is almost dry, and then turn off the heat.