The practice of sweet and sour lotus root is, the practice of sweet and sour lotus root

Preparation method 1 Ingredients: 500 grams of fatty and tender lotus root.

Excipients: shredded green and red peppers, 10 grams of sesame oil, 50 grams of sugar, 25 grams of vinegar, a little refined salt.

Method: Select tender lotus root, scrape off the skin, cut off the lotus root, wash it and put it in a pot of boiling water for 1 minute to take it out, slice it on a plate, sprinkle it with refined salt, sugar, green and red pepper shreds, pour in vinegar and sesame oil and mix well

Features: Crisp, tender and fragrant, sweet and sour.

Preparation method 2 Ingredients: 500 grams of lotus root.

Excipients: 20 dried peppercorns, 10 grams of cooking oil, 50 grams of sugar, 50 grams of vinegar.

Method: Wash the lotus root, scrape off the skin, slice and set aside. Heat the cooking oil in the pot, add the Sichuan pepper, fry until it turns red, add the lotus root slices and stir-fry for a while, pour in vinegar and sugar and stir-fry for a while, and put it out of the pot and put it on a plate.

Precautions: The lotus root slices are cooked in the pot, do not fry for too long.

Features: The color of the syrup is golden, the lotus root slices are crisp and tender, sweet and sour and appetizing, suitable for summer meals.

Lotus root is slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high. Cooked lotus root is warm and sweet in taste; It has the effects of invigorating the stomach and spleen, nourishing blood, building muscles, and stopping diarrhea. The simple sweet and sour makes a single lotus root taste sweet and sour and appetizing, and it is a home-cooked dish that goes well with rice.

Ingredients: Lotus root section:

Accessories; Appropriate amount of green onion and ginger Appropriate amount of salt.

15 grams of balsamic vinegar and 10 grams of sugar.

10g light soy sauce with a pinch of chicken bouillon.

2 red peppers with an appropriate amount of sesame oil.

Steps to prepare sweet and sour lotus root slices.

1.Prepare all the ingredients, slice the lotus root and soak it in water.

2.Take a small bowl and add light soy sauce, sugar, vinegar, chicken essence, salt, mix well and set aside.

3.Pour oil into a wok and fry chives, ginger, garlic and chili.

4.Pour in the lotus root slices and stir-fry for a while.

5.Then add the seasoned sauce.

6.After stir-frying for a while, drizzle in sesame oil.

7.Stir-fry again and turn off the heat.

The lotus root does not need to be fried for a long time, and it is delicious to maintain a crisp taste.

The sauce is mixed in advance, which can also save the time of stir-frying.

If it's a little more delicious Boil the lotus root for 10 minutes, then open the frying pan, put the puppet in the pot, then use soy sauce and sugar, and stir-fry for 15 minutes.

Add sugar, add vinegar, and put lotus root.

Add sugar and stir-fry.

Different sweet and sour lotus root strips, really fragrant ......

As follows:

Ingredients: 300 grams of lotus root, 3 tablespoons of sugar, 2 tablespoons of vinegar.

Excipients: 1 tablespoon dark soy sauce, 1 tablespoon chicken essence, 1 tablespoon salt, 10 grams of chopped green onion, 20 grams of starch.

1. Prepare the ingredients first.

2. Peel the lotus root and cut it into slices.

3. Pass the lotus root slices in water and remove them for later use.

4. Mix 1 tablespoon of dark soy sauce, 2 tablespoons of white vinegar, 3 tablespoons of sugar, 1 tablespoon of chicken essence and 1 tablespoon of salt into sweet and sour sauce.

5. After the oil is hot, add the lotus root slices and stir-fry, then add sugar and vinegar sauce to mix and stir.

6. Add water to the starch, stir well and pour it into the pot.

7. Add chopped green onion and reduce the juice over high heat.

8. The picture of Chengkai branch is as follows.

Wash the lotus root, peel and cut the leakage shed pieces, soak it, drop a few drops of white vinegar, cut 1 clove of garlic, add sugar, vinegar, light soy sauce, salt and water to the bowl, make sweet and sour sauce, put the starch in the bowl and add water to mix thoroughly, boil the water, pour the lotus root slices into the blanching water for 1 minute, take out, the oil temperature is heated to 7 into heat, put the minced garlic and fry until fragrant, put the lotus root slices in the pot and stir-fry, put the sweet and sour juice, when the soup is almost received, pour in the water starch and thicken.

How to make sweet and sour lotus rootIngredients: 1 lotus root, 1 garlic clove.

Preparation of sweet and sour lotus root1.Wash and peel the lotus root, cut it into slices, soak it in Wafinch water, drop a few drops of white vinegar, and filter out the starch.

2.1 garlic clove, finely chopped.

3.Add 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of salt and appropriate amount of water to make a sweet and sour sauce.

4.Put the starch in a bowl, add water and mix thoroughly.

5.Bring the water to a boil in a pot, pour in the lotus root slices and blanch for 1 minute, then remove them.

6.Pour an appropriate amount of oil into the pot, heat the oil to 7 hot, add minced garlic and stir-fry until fragrant.

7.Put the lotus root slices into the pot and stir-fry, put in the sweet and sour sauce that has been mixed, and when the soup is almost closed, pour in the water starch and thicken it.

Tips:After the lotus root slices are cut, they are easy to oxidize, so be sure to soak them in water and add a few drops of vinegar.

The steps of sweet and sour lotus root are as follows:

Ingredients: lotus root, white vinegar, sugar, salt, ginger slices, chopped green onion.

1. Cut the lotus root into thin slices and put it in clean water, and put in a spoonful of white vinegar to prevent the lotus root from turning black.

2. After the water in the pot boils, add the lotus root and blanch for two minutes.

3. Scoop up and flush into the water.

4. Heat the oil in the pan and add the ginger slices and stir until fragrant.

5. Add the lotus root and stir-fry a few times.

6. Add salt.

7. A spoonful and a half of white sugar is sentenced to Lu.

8. A spoonful of white vinegar is stir-fried evenly.

9. Finally, sprinkle with chopped green onions and cook.

10. Finished product drawing.

Introduction of lotus root

Lotus root is a large underground stem of the lotus, which can be eaten. Some people say that it is Egypt, while others believe that it is native to China. Lotus fields are mainly cultivated in swampy areas, and lotus roots are abundant in Hubei, China.

Lotus root is suitable for growing in the hot and rainy season. It is mostly planted in the south of the Yangtze River in early March and early April, and in the Beijing area, it is mostly planted in early May. Lotus root fields choose slightly acidic or nearly neutral clay soils with deep soil and rich organic matter.

Lotus root seeds need to choose the female lotus root or fully mature seed root with the characteristics of this variety, full lotus root, complete neck buds, hypertrophied lotus root, small lotus root nodes, thick and thick back fat and bright color.

The sowing method should be digging, selecting, and planting, and it can also be planted after germination. Lotus root fields generally maintain a shallow water of 5-6cm in the early stage to promote germination and leaf extraction, and the water depth is 15-16cm in the middle stage; In the later stage, shallow water is put to facilitate the formation of lotus roots. During the growth process, the oxygen in the air and the iron in the soil are combined to form reddish-brown rust spots of ferric oxide, which attach to the skin of the lotus root.

When the lotus leaf withers, the respiration of the lotus root slows down, and the rust spots gradually decrease due to the reduction effect. Therefore, the leaves are picked before harvesting, and the rust spots are easy to wash away. The leaf umbilicus, petiole and underground stem are connected by aeration tissue, so the petiole cannot be broken to avoid water ingress and cause plant rot.

Ingredients: 1 lotus root, half a green and red pepper, 15 grams of green onion and garlic.

Excipients: a spoonful of sugar, a spoonful of Qishan Tianyuan 0 added balsamic vinegar, a spoonful of tomato paste, a spoonful of light soy sauce, an appropriate amount of salt, and an appropriate amount of sesame oil.

Method:1Peel and wash the lotus root and slice it, and the thickness is as you like.

2.Cut the green and red peppers into small cubes.

3.Finely chop the green onion and slice the garlic.

4.White sugar, Qishan Tianyuan 0 add selected balsamic vinegar, tomato paste, light soy sauce, salt to make a sauce, like the sweet more sugar, like the sour more vinegar, as you like.

5.Boil the oil until it is hot, add the green onions, and fry the garlic slices to make a fragrant fragrance.

6.Add the lotus root slices and stir-fry.

7.Pour the seasoned sauce into the pot and stir-fry evenly.

8.Boil for a few minutes, because the lotus root contains more starch, if the soup in the pot is relatively small, you can add a little water, don't add more. Stir-fry the diced red pepper in the pot and pour in a little sesame oil.

9.Pour in sesame oil, turn off the heat, remove from the pan and serve.

Cuisine and efficacy: Recipes for pregnant women.

Sweet and sour lotus root production materials:

Ingredients: 500 grams of lotus root, 30 grams of peanut oil, 5 grams of sesame oil, 5 grams of cooking wine, 35 grams of sugar, 10 grams of rice vinegar, 1 gram of refined salt, 10 peppercorns, a little chopped green onion.

Characteristics of sweet and sour lotus root:

This dish is rich in carbohydrates, vitamin C, calcium, phosphorus, iron and other nutrients. Lotus root is a traditional hemostatic drug, which has the effect of stopping bleeding and diarrhea, which is conducive to protecting the fetus and preventing miscarriage.

Teach you how to make sweet and sour lotus root, how to make sweet and sour lotus root so that it is good to eat.

1. Remove the knots and peel the lotus root, cut the coarse knots in half, cut them into thin slices, and rinse them with water.

2. Put the wok on the fire, put in the peanut oil, burn until it is hot, put the sedan into the peppercorns, fry the fragrant and take it out early, then fry the green onion slightly, pour in the lotus root slices and stir-fry, add cooking wine, refined salt, sugar, rice vinegar, continue to stir-fry, wait for the lotus root slices to mature, pour in sesame oil.

3. Pay attention to the selection of fresh and tender lotus root as raw materials.

The simplest way to make sweet and sour lotus root, sweet and sour lotus root is a very delicious home-cooked dish, if you like to eat, you can learn how to make it on the recipe, and you can make delicious food by buying ingredients. Sweet and sour lotus root, small noodles I have sorted out the simplest way to make sweet and sour lotus root for everyone.

The simplest and most amazing sweet and sour lotus root slices are made

Put 2 tablespoons of sugar, 3 tablespoons of vinegar, if it is more sour, then 3 tablespoons of sugar, light soy sauce or 1 tablespoon of extremely fresh flavor, 1 tablespoon of oil, 3 tablespoons of water, the size of the spoon is the spoon used for soup, mix well and set aside.

Chop the shallots and garlic. Blanch the lotus root slices for 2 minutes Boil the water and blanch the sliced lotus root slices for 2 minutes This dish can be crispy or blanched for 3 minutes to achieve a bit of noodle texture It depends on the size of the child.

Heat the pan until it smokes.

Stir-fry until fragrant. Stir-fry the lotus root slices a few times to bring out the fragrance.

Pour in the juice The sauce does not mean that it is all in It can be poured according to the number of lotus root slices Of course, I like to put it all in, because the juice is very delicious, and the children like to eat it with steamed buns, and fry it until the juice is sticky, and you can get out of the pot.

Decorate it to your liking!

Preparation of sweet and sour lotus root

Lotus root, peel and wash.

Cut into cubes. Salt, dark soy sauce, vinegar, sugar, chicken essence to make a sauce.

Mix the starch with water.

Pour in the lotus root in the pot with boiling water, cook for a minute and remove it.

Soak in cool water and drain.

Pour in the hot oil and stir-fry the lotus root well.

Pour in the prepared juice.

Stir-fry well. Pour in starch water and stir-fry evenly.

Serve. Sprinkle with chopped green onions.

Preparation of sweet and sour lotus root cake

Step 1: minced meat, minced lotus root, egg whites, flour, pepper, cooking wine, light soy sauce, salt, sesame oil, all the above ingredients together.

Stir well, add green onion and ginger water in batches in the process, stir until strong, and set fine for 15 minutes (it is hot in summer, I put it in the refrigerator).

Beat into small cakes, fry in a pan until golden brown on both sides, and set aside.

Leave the bottom oil in the pot, put in the fried lotus root cake again, and then add the sweet and sour sauce (zero failure sweet and sour sauce: one spoonful of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of coarse, five spoons of water), the juice is almost closed, thicken, and remove from the pot!

Sweet and sour lotus root has the following 8 steps:

1. Prepare the accessories: cut the ginger and chili pepper into the foam for later use. Chop as much as possible to make it easier for the spice to absorb the flavor and look good.

Most of the supermarket bought ginger is larger, whitish, after cutting the ginger shreds in the less , this kind of ginger taste is light, you can put more, this time the use of small yellow ginger, the taste is big, the silk is more.

2. Fine lotus root for backup: soak the purchased lotus root in water for at least half a day in advance, and still soak it in water after removing the lotus root skin (you can't leave the water before entering the pot, otherwise it will oxidize and change color, which will affect the appearance of the ingredients).

4. Adjust the base material 1: prepare a clean pot (this time you do more, use the pot to multiply), put the chopped chili pepper and minced ginger into the pot, and put the chili pepper in an appropriate amount according to your preference. Pour in the white vinegar and add the salt.

5. Adjust the base material 2: add chicken essence and sugar, pour in sesame oil, sesame oil in order to improve the fragrance, but do not put too much, otherwise, the taste of lotus root is greasy. At this point, the base is ready for use, and the chili, ginger, sugar, vinegar, and salt are all very important.

6. Boiling lotus root: take out the water from the sliced lotus root and put it in boiling water (be sure to boil the water and then put the lotus root, if you find that the water is too little after putting in the lotus root, you must also add hot water, do not add cold water) and cook until the lotus root slices are fully cooked, do not cook for too long, and the crispy taste shall prevail.

7. Mix vegetables: Take out the lotus root slices in a hot pot and put them directly into the prepared base basin (no need to soak them in cold water), and stir them well. If you have too much lotus root, it doesn't matter if you cook it multiple times, but stir it every time you take it out and put it in a pot.

8. Drying vegetables: If the pot is not evenly stirred, it can also be poured into a larger basin and then poured back into the original small basin, put the basin in a cool position, let it cool down, generally half a day, and then each meal can be taken out and eaten.

The taste is sweet and sour, crisp and tender, and the color is white.

Ingredients: 250 grams of lotus root, 50 grams of sugar, 20 grams of vinegar.

Method 1: Peel the lotus root, wash it, cut it from the middle, cut it into semi-circular slices with a thickness of about centimeters, and put it in clean water.

2. Boil a pot of water, put the lotus root slices in, blanch them thoroughly, take them out, put them in cold water to cool, filter out the water, and put them on a plate.

3. Put the sugar and vinegar into the lotus root slices, stir well, and serve.

This dish can also be made as a hot dish, the lotus root does not have to be too cold after scalding, sugar, vinegar into the pot, add a small amount of water, and then add (g) salt and about (2 g) starch, and then put the lotus root slices in, stir-fry evenly, so that the juice can be evenly hung on the lotus root slices.

When making this dish, you must wash the lotus root flour, it is not as good as the lotus root slices will be black, and it doesn't matter if you eat it at home. )

Different sweet and sour lotus root strips, really fragrant ......

Peel, wash, slice or strip, pat starch, oil boiled to eighty percent, fry golden brown and take out, ginger and garlic in the pot and fry until fragrant, put a little tomato paste, white sweet and sour water, put salt to thicken, put fried couples and stir well.

1. Wash the lotus root, slice it, and blanch it in hot water.

2. Heat the pot, boil a little ginger, pour in the lotus root slices and stir-fry.

3. Add sugar and vinegar, continue to stir-fry, and add water and starch to thicken. Remove from the pan.

Sweet and sour lotus root, very appetizing to eat.