How to cook with lotus root vine How to make lotus root

Glutinous rice lotus! Super delicious!

Method:1Wash the glutinous rice, soak it in water for 3 to 4 hours, drain it and set asideWash the lotus root, cut it at the knot, cut off a half-inch piece at the side end, stuff the glutinous rice into the lotus root hole, and after it is filled, use the cut edge end as a lid, cover it, and insert it with a toothpick to fix it.

3.Put the lotus root into the pot quickly, add water until the lotus root is soaked, cover the pot, boil over medium heat until boiling, change the heat to low heat, and time for 1 hour until the lotus root is rotten, then turn off the heat.

4.Peel the whole piece of boiled lotus root, cut it into lotus root slices horizontally, arrange it in a medium-sized bowl, sprinkle the osmanthus sauce with rock sugar, and then put it in a fast pot and steam for a while.

5.Add the soup to the boiled lotus root and boil it with rock sugar, thicken it with white powder.

I especially like this kind of food, which is actually the same as the lotus leaf.

1. Steamed vegetables with lotus root vine. Cut the lotus root vine into thin strips and knead the flour in while it is wet. Then prepare a steamer basket and wrap it in a basket cloth and steam it for 15 minutes. After it comes out of the pot, mix with diced coriander, garlic and sprinkle a little salt, and it's good to go, it tastes good.

2. Lotus root vine egg cake. Cut the lotus root vine into 2mm square dices, chop the green onion into small cubes, cut the ginger into 2mm square dices, beat four eggs in a bowl, mix the above dices and put them in, beat well. Add a little plain milk and beat well.

Add a pinch of salt and sugar and mix well. Pour 50g of oil into the pot, pour the above mixture into it when it is hot at 8, turn it over after one side solidifies, fry it on both sides until golden brown, and go abroad.

Glutinous rice lotus! Super tasty, thanks for the offer.

<> "Dry pot lotus root. Ingredients:

Lotus root, dried pure chain chili, Sichuan pepper, chopped green onion, minced garlic, coriander, sesame seeds.

The practice is called to slow down:

1.Mix the sauce: a pinch of salt, half a spoon of sugar, 3 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of vinegar, 3 tablespoons of water, mix thoroughly.

2.Peel the lotus root and cut it into hob pieces, rinse twice and drain the water, add an appropriate amount of corn starch to grasp well, add hot oil and fry the lotus root pieces until the surface is golden brown and take out.

3.Leave the bottom oil and fry the chives, garlic, peppercorns, and dried chili peppers over low heat, pour in the seasoned sauce and boil, add the fried lotus root pieces and stir-fry to collect the juice, add sesame seeds and coriander before leaving the pot and stir well.

Glazed lotus root chips. Ingredients: 2 lotus roots, 140 grams of sugar, appropriate amount of cooked white sesame seeds.

Method: 1. Prepare two sections of lotus root, remove the skin first, and then cut it into thin slices. Try to choose the lotus root with both ends intact, and the inside is relatively clean.

2. The temperature of the oil in the pot rises to 50% hot, change to low heat, and fry all the cut lotus root slices in the pot. Fry slowly over low heat throughout the whole process, turn it frequently in the middle, and fry it until the surface of the lotus root turns golden brown.

3. Start another pot, add less water to the pot, add 140 grams of sugar, stir while heating, and let the sugar melt completely. The sugar solution in the pot will go through a process from large bubbles to small bubbles, and when the sugar solution turns slightly yellow and feels more viscous with a spatula, pour in the cooked white sesame seeds that have been fried in advance, and stir well.

4. Pour in the fried lotus root slices and quickly stir well, so that the surface of each lotus root slices can be coated with sugar solution.

There are many ways to cook lotus root. Lotus root is generally divided into crisp root and powdered root, and the corresponding cooking methods are also different.

Crispy lotus root has high moisture content, tastes crisp and delicious, suitable for shabu-shabu, stir-fried or made into cold dishes, such as cold lotus root slices, spicy lotus roots, etc., and crispy lotus root can also be directly eaten raw, the juice is sweet, crisp and tender. Crispy lotus root is not suitable for boiling because of its low starch content, but it is very good for cold salad or shabu-shabu, such as the very popular cold lotus root slices in summer and the shabu-shabu lotus slices in the hot pot, which are crisp and refreshing, and especially delicious.

Because of the high starch content, the powder root is suitable for stewing soup or porridge, such as lotus root pork rib soup, lotus root rice porridge, etc., the porridge is fragrant and thick and very delicious. Powdered lotus root has high starch content, soft and glutinous taste, sweet, suitable for stewed soup or steamed food when cooking, such as lotus root soup, osmanthus glutinous rice root, etc., but powdered lotus root will have an astringent taste when eaten raw, so it is not suitable for cold dressing and stir-frying.

Introduce the method of [fragrant pepper and salt crispy lotus root slices].

Ingredients: 1 lotus root, 2 eggs, 3 tablespoons starch, 3 tablespoons flour, salt, pepper, chili powder, pepper and salt.

Method: 1. Beat eggs + starch + flour + pepper + salt into a bowl and stir into a thick batter for later use.

2. Peel and slice the lotus root and coat it with batter.

3. Pour an appropriate amount of cooking oil into the pot, heat the oil temperature of 9 layers and fry it golden brown and remove it.

4. Increase the temperature of the oil, put it in and fry it for another minute, remove the oil, and sprinkle with chili powder, pepper and salt powder.

Crispy on the outside and crispy on the inside, one bite at a time, crispy and enjoyable, delicious.

There are many ways to make lotus root, common stir-fried, cold salad, soup are all OK, and a classic osmanthus nectar root is also good, there are too many lotus root boxes. There are two recommended methods, you can try them, and the method is quite simple.

Osmanthus glutinous rice lotus.

Ingredients: a lotus root, an appropriate amount of glutinous rice, a small handful of dried osmanthus, 100 grams of rock sugar.

Method: 1. Wash the glutinous rice, control the moisture and set aside.

2. Wash the lotus root and cut a small piece near the lotus root knot to make a lid.

3. Rinse the lotus root holes.

4. Stuff the glutinous rice into the lotus root hole.

5. After filling the rice, put the cut lid back in place and fix it deeply with a toothpick.

6. Put the lotus root into the pot, add water to cover the lotus, bring to a boil over high heat, and then change to low heat and cook for 30 minutes. Add rock sugar, dried osmanthus, low heat, and cook for 2 hours. Slice the boiled lotus root and serve.

Alternatively, the sliced glutinous rice lotus root is slightly browned in oil, fried on both sides, and sprinkled with some sugar when eating.

Cold lotus root slices. Ingredients: 1 lotus root, 2 cherry tomatoes, 1 2 cucumbers, 2 tablespoons of rice vinegar, 1 tablespoon of chili oil, 1 tablespoon of Sichuan pepper oil, 1 2 tablespoons of salt, sugar, 1 3 tablespoons of monosodium glutamate.

Method: 1. Slice fresh lotus root and cucumber for later use.

2. Blanch the lotus root slices in boiling water for about 2 minutes, then remove the cold water for later use.

3. Take a bowl and pour all the accessories into the sauce.

4. Mix the cucumber and sauce and let it stand for about 10 minutes to taste.

5. Finally, put the cucumber on the bottom, then put the lotus root slices, and the chopped cherry tomatoes, and the cold lotus root slices are ready.

Lotus root is a cold food, often eaten in summer helps to clear heat and cool blood, reduce fire and relieve heat, and has a very good effect on chronic diseases of ** fever. Moreover, the lotus root is sweet and juicy, which can quench thirst and strengthen the spleen and appetize

Lotus root has a special fragrance, it contains a kind of tannin, which can help increase appetite and promote the digestion of gastrointestinal food after entering the human body. Especially in the hot summer, it is easy to be anorexic and unable to eat, so you may wish to eat some lotus root appropriately, which can not only meet the energy required for life activities, but also strengthen the spleen and appetize.

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.

Preparation of lotus root pork rib soup.

Ingredients and seasonings for preparation: lotus root, pork ribs, ginger slices, a little chopped green onion, fine salt, chicken powder, cooking wine.

Chop the pork ribs into small pieces of about 6cm with a thick-backed kitchen knife, clean them with running water, remove excess oil and blood clots, blanch the pork ribs in boiling water to remove the fishy smell and blood water, and pick them up for later use.

Cut off the pedicles at both ends of the lotus root, cut it in half longitudinally, clean it, check whether there is any residual sediment in the lotus root eye, and then cut it into a hob block with a long edge of about 6cm.

Add half a pot of water to the saucepan, add pork ribs, ginger slices, rice wine, boil for half an hour and then add lotus root, change to a slight heat for an hour and a half after boiling, add salt, change to medium heat and simmer for about ten minutes, add an appropriate amount of fine salt and chicken powder according to personal preference before starting the pot, and then sprinkle the green onion in the soup bowl to eat.

Cooking tips for lotus root pork rib soup.

1. Blanch the pork ribs in boiling water to remove blood and debris, so as not to affect the hue and taste of the soup.

2. Lotus root is divided into pond root and field root, the lotus root used for soup should be selected as field root, pond root is suitable for cold dressing and stir-frying, and the field root has a powdery taste, which is suitable for making soup. The body of the lotus root is short, there are many holes and the color is dark, pink or reddish-brown.

3. The selection of lotus root generally chooses the thick and short lotus root, and the second section of the lotus root is generally the best from the tip of the lotus; To be full in appearance, do not choose incomplete concave and convex appearance; The two ends of the lotus root should be complete, because if the two ends are not complete, then there will be sediment poured into the lotus root, which is difficult to clean, and the cleaning is not clean, and the soup cooked is inedible; The color should not be too white, the skin should be smooth and yellowish-brown, if it is black or smelly, do not buy it.

4. If you don't plan to eat all the lotus root at once, it is best to bring wet mud when buying lotus root, so that the lotus root can be stored in a cool place for a week.

5. In order to alleviate the coolness of the lotus root, cooking wine can better stimulate the deliciousness of the pork ribs and lotus root.