The practice of lotus root is a family routine, and the practice of lotus root is complete

Materials. Ingredients: 400 grams of pork ribs, 300 grams of lotus root.

Excipients: 3 red dates, 2 grams of wolfberry, 6 grams of ginger, 2 grams of salt.

1. 6 grams of ginger slices and 300 grams of lotus root. This is shown in the figure below.

2. Put 400 grams of pork ribs, a shallot, ginger slices, 3 red dates, 2 grams of wolfberries and 500ml of water into a pot and bring to a boil over high heat. This is shown in the figure below.

3. Skim off the foam and simmer for half an hour. This is shown in the figure below.

4. Pour in the lotus root and simmer for half an hour. This is shown in the figure below.

5. Add 2 grams of salt and remove from the pot. This is shown in the figure below.

Dry pot lotus root slices. Ingredients required

1 lotus root, 1 onion, 1 appropriate amount of white vinegar, 1 green and red pepper, 1 head of garlic, 1 piece of ginger, 1 piece of pork belly, appropriate amount of cooking oil, appropriate amount of bean paste, appropriate amount of dried chili, 5 grams of oyster sauce, 5 grams of steamed fish soy sauce, 3 grams of dark soy sauce, half a spoon of salt, 1 spoon of sugar.

Steps] 1. Rinse the lotus root first, then peel it, cut it, and then cut it into slices with a thickness of about two coins. The lotus root that has not been treated with medicinal solution is particularly easy to change color, so put some white vinegar in the water, blanch the lotus root slices for about 20 seconds, and pick it up for later use.

2. Cut one onion into shreds and place it at the bottom of the pot. Slice the green and red peppers, slice the garlic and ginger, and slice the pork belly. Heat the pan with oil, add the pork belly to stir out the oil, add the bean paste, and fry the red oil.

Then add ginger, garlic, and dried chili peppers to stir-fry until fragrant. Pour in the lotus root slices, stir-fry over high heat for about 10 seconds, 3. Add the green and red peppers, stir-fry well, add 5 grams of oyster sauce, 5 grams of steamed fish soy sauce, 3 grams of dark soy sauce, and stir-fry evenly. Add half a tablespoon of salt to taste, 1 tablespoon of sugar to make it fresh, and stir-fry to taste.

Finally, add the green onions, stir-fry evenly, and then transfer to a dry pan. In this way, a spicy and fragrant dry pot lotus root slices are ready.

Crispy lotus root in a dry pot.

Ingredients: lotus root, bacon, green onion and ginger, Pixian bean paste, sugar, sesame seeds (chopped green onions), etc.

Exercise: 1Clean up the bacon, steam it for 15 minutes and then take it out, chop the green onion and ginger, and chop the bean paste for later use.

2.After the lotus root is cleaned, scrape off the outer skin, slice it, blanch it in boiling water, remove it, control the water, sprinkle two spoons of dry starch and mix well, so that each lotus root is covered with dry powder.

3.Put oil in a pan. After the oil is hot, put the lotus root slices into the pot and fry them until the surface of the lotus root slices is golden brown, remove and drain the oil. Cut the steamed bacon into slices.

4.Pour out the oil in the pot, put the chopped bean paste into the pot, stir-fry constantly, fry the red oil, add the green onion and ginger, stir-fry, stir-fry the fried lotus root slices, stir-fry the bacon slices, finally add a spoonful of sugar and stir-fry evenly, then put it out of the pot and put it on the plate, and finally sprinkle a little sesame seeds or green onion for decoration.

The practice of lotus root is very common

There are many ways to make lotus root, which can be made into lotus root powder through some industrial methods and turned into a tonic that nourishes and nourishes blood. Lotus root can also be made into a delicious home-cooked dish, so let's take a look at the lotus root recipe.

Stir-fry lotus root slices

1.Cut the fresh lotus root into thin slices and pass it with water; Remove the seeds of the red bell pepper and chop it into cubes; Finely chop the shallots.

2.Blanch the lotus root slices in boiling water for 1 minute and remove them; Drain with supercooled water.

3.Put the wok on the fire, put the oil and heat it to 7 percent; Add lotus root slices, diced red pepper and salt and stir-fry for 2 minutes; Add MSG to taste, put it on a plate, drip sesame oil, sprinkle with chopped green onions, and serve.

Cold lotus root slices

1.Wash the lotus root, cut it into thin slices, soak it in lemon water for about 2 minutes, remove it and drain it, put it in boiling water and blanch it slightly, and immediately remove the ice water.

2.Mix the lotus root slices of method 1 with shredded ginger, shredded chili pepper, lemon juice, sugar, vinegar and salt, and put them in the refrigerator to cool.

Crispy lotus root slices

1. Cut the lotus root into thin slices after removing the skin, mince the garlic, chop the coriander, and cut the small red pepper into small rings.

2. Blanch the lotus root slices in boiling water for 1 minute, remove and filter the water.

3. Mix white sesame seeds, five-spice powder, fragrant fried powder, dry starch and salt together to form five-spice fried powder.

4. Stick a thin layer of spiced fried powder on the front and back of the lotus root slices.

5. Heat the oil temperature at 6, fry the lotus root slices in the oil pan over medium heat until slightly yellow.

6. When the oil rises steadily to 8 hot, put the lotus root slices into the oil pan and fry them until they are golden brown, and use kitchen paper to absorb the oil on the surface.

7. Pour off the frying oil, stir-fry the minced garlic and chili rings to bring out the fragrance, and quickly stir-fry the minced coriander and lotus root slices a few times.

Stir-fry the lotus root

Ingredients: 500 grams of lotus root, 100 grams of celery, 30 grams of minced garlic, 20 grams of minced ginger, a little milk and oyster sauce, salt, sugar, and peanut oil.

Method: Peel the lotus root and wash it, slice it, and make water for later use; Wash the celery and cut it into sections for later use; Boil the oil, stir-fry the garlic and ginger, stir-fry the lotus root slices and celery for a while, add a little southern milk and oyster sauce to continue stir-frying, season with salt and sugar, and serve on the plate.

The above is the relevant introduction to the practice of lotus root, there are many ways to cook lotus root, the common one is stir-fried, if you are not very good at cooking, you can choose cold lotus root slices.

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

Ingredients: 1 lotus root, 1 green pepper, 1 red pepper.

Excipients: a little salt, a little monosodium glutamate, a spoonful of white vinegar, a few garlic, a few peppercorns.

Steps: 1. Peel off the outer skin of the lotus root with a scraper, cut it into slices first, and cut it longitudinally along the direction of the lotus root hole.

2. Then cut into thin strips, which is more tolerant of leakage and easy to taste.

3. Add an appropriate amount of water to the non-stick pan and bring to a boil over high heat, add a spoonful of white vinegar after the water boils, blanch the lotus root silk for two minutes, and put in the white vinegar to prevent the lotus root from oxidizing and turning black.

4. Take out the blanched lotus root and rinse it with water.

5. Prepare a round green pepper and a red pickled pepper, remove the seeds, and cut them into silk bridges for later use.

6. Peel the garlic, cut it into slices, and prepare some peppercorns for later use.

7. Heat the oil in a pan, add garlic slices, Sichuan peppercorns, green and red peppers and stir-fry until fragrant.

8. Then pour in the drained lotus root, stir-fry over high heat, do not add water, turn a few more times, and let the lotus root be evenly heated.

9. The stir-fry process is very fast, no more than two minutes at most, and finally add a spoonful of salt and a little MSG to taste.

Lotus root method:Stir lotus root.

1. First prepare the ingredients, wash a section of lotus root, peel the skin, first cut into 5 cm long segments, then cut into uniform thick slices, then change the knife and cut into strips, put it on a plate for later use. Add an appropriate amount of water to the plate and soak the lotus root, the amount of water should be overflowing the lotus root.

A slice of red pepper, first remove the seeds, then cut into long strips, a section of green peppers, after removing the seeds, also cut into long strips and put together with lotus vegetables for coloring. Prepare a small pot, grab a small handful of peppercorns, and a handful of dried peppers for later use.

2. Then, blanch the soaked lotus vegetables, pour an appropriate amount of water into the pot, add 5 grams of white vinegar, pour in the soaked lotus vegetables and green and red peppers after the water boils, blanch the water over medium heat for about 1 minute, pour out the lotus root after it is broken, rinse it with cool boiled water to cool down and control the water for later use, and rinse it with cold water to make the lotus root taste more crisp.

3. Pour the lotus vegetables that control the dry water into the pot, add 2 grams of salt, 1 gram of monosodium glutamate, and an appropriate amount of sugar to mention the umami, and 5 grams of white vinegar to highlight the sour and refreshing taste.

4. Then, prepare spices, heat oil in the pot, after the oil is hot, add 5 grams of red oil, the red oil can make the dish ruddy and shiny, stir well, pour in the prepared peppercorns and dried chili peppers and stir-fry to make a spicy taste, pay attention to the oil temperature is not too high, so as not to fry the peppers.

5. Pour the spices into the lotus root, mix well, dissolve the seasoning, and put it on a plate after the lotus root is fully flavored.

The home practices of lotus root are:

Lotus root pork rib soup, brown sugar glutinous rice lotus root, lotus root yam balls, sweet and sour lotus root, cold lotus root.

The homely practice of lotus root, peel and wash the lotus root for later use, cut the lotus root from the middle with a knife, and then change the knife to cut it into thin slices, put it in a container and add water, in case the lotus root turns black, cut the green onion and ginger shreds into the plate for later use, prepare two taels of lean meat and cut it into thin slices, put it in the plate for later use, make a pot on the stove, heat the pan with cold oil, when the oil temperature reaches sixty percent hot, add the meat slices to the pot, stir-fry, then add the green onion and ginger shreds, continue to stir-fry, add the green onion and ginger shreds to the pot, fry only the meat slices when they are ripe, add the lotus root slices to the pot, continue to stir-fry, At this time, add light soy sauce, a tablespoon of dark soy sauce, three tablespoons of vinegar and a little salt, stir-fry evenly, add a little sesame oil to put it out of the pot and put it on a plate.

Chayu lotus root is a common ingredient that sells and rolls, and different places have different lotus root practices, and the following introduces some lotus root practices.

The first is stir-fried shredded pork with lotus root, which is a dish with a beautiful flavor and a unique taste. Cut the lotus root into shreds, fry the shredded meat, add the lotus root, stir-fry evenly, and use salt, chicken essence and other condiments to enhance the flavor.

The second is stewed pork ribs with lotus root, which is a very nutritious and delicious soup. Cut the lotus root into pieces, put it in a pot with the pork ribs, add an appropriate amount of water, turn to low heat after boiling, simmer for 1-2 hours, and add a small amount of salt.

You can also use lotus root to make lotus root juice, which is a very healthy drink that lowers blood pressure and blood lipids. Cut the lotus root into small pieces, put it in a juicer to squeeze out the juice, and add an appropriate amount of water to dilute it.

Lotus root can also be made into lotus root balls, which is a special snack that is not usually called. Cut the lotus root into a puree, mix it with an appropriate amount of flour, knead it into a dough, divide it into small pieces, knead it into balls, and cook it in a pot.

In addition, you can also use lotus root to make lotus root cakes, lotus root cakes and other desserts, which have a fragrant taste and moderate sweetness, which is very suitable as an afternoon tea snack.

Whether it is stir-fried, stewed, juiced or dessert, lotus root is a very nutritious and delicious ingredient, and I hope you can try to make some different lotus root dishes to enrich your diet.