How to make hot and sour lotus root slices? Preparation of sour and spicy lotus root slices

Ingredients: 500 grams of lotus root, 5 red peppers, 5 green peppers, 1 small piece of ginger, 1 2 tbsp citric acid, 1 tsp refined salt, grams of monosodium glutamate.

Method 1Wash and peel the lotus root, cut it into thick and uniform slices, put it in boiling water and quickly remove it, soak it in cool boiled water; Wash the peppers and remove the seeds, cut into rings; Wash and finely chop the ginger;

2.Take a large bowl, add refined salt, monosodium glutamate, minced ginger, chili pepper, citric acid, lotus root slices, soak together for 3 to 4 hours and serve.

Ingredients: 500 grams of fresh lotus root, a pinch of dried chilies, 2 teaspoons of white vinegar, 2 grams of salt, 1 teaspoon of sugar.

Method 1Peel the fresh lotus root, cut it into round slices, and soak it in water for later use, soaking is to prevent the lotus root from turning black.

2.Fill a small soup pot with an appropriate amount of water, boil it, blanch it with lotus root slices, and take it out to cool after it is broken.

3.Put the blanched lotus root slices into a container, add salt, sugar, and white vinegar and mix well.

4.Pour an appropriate amount of oil into the wok, add the dried chili flakes after heating, fry them into chili oil, and pour them on the lotus root slices.

Ingredients: 1 section of fresh lotus root, 2 green peppers, 1 red pepper, a little dried red pepper, 1 small piece of ginger, 3 shallots.

Method Step 1: Peel and slice the lotus root, soak the cut lotus root in clean water, and add a spoonful of white vinegar to the water to prevent the lotus root from changing color.

Step 2: Shred the green and red peppers, cut the ginger into thin strips, cut the dried red peppers into sections with an oblique knife, and mince the shallots.

Step 3: Mix the sauce: Mix 1 tablespoon of vinegar, 1 tablespoon of Lao Gan Ma chili sauce, appropriate amount of soy sauce, a little sugar, and a little black pepper and set aside.

Step 4: Boil water in a pot, put the lotus root slices into the boiling water, add a little salt to blanch, and then pick it up after 2-3 minutes.

Step 5: Put an appropriate amount of oil in the pot, add shredded green and red peppers, shredded ginger, and red peppers, stir-fry until fragrant, and then add lotus root slices and stir-fry.

Step 6: Stir-fry for about 1 minute, pour in the prepared sauce, add an appropriate amount of salt to taste, and stir-fry until the sauce is evenly wrapped on the lotus root slices.

Step 7: Sprinkle chopped green onions after cooking, sour and spicy are very appetizing, you might as well try to make them.

Hot and sour lotus root slices. Peel and wash the tender white lotus root and cut it into thin slices. Soak it in a colander pocket in clean water, so that it will not change color.

The oil temperature in the pot is heated to 5 to 6 percent, first add the ginger shreds and dried chili peppers and stir-fry, there is a slight fragrance, and then pour the lotus root slices into the pot, turn on the high heat and keep stir-frying. After the lotus root becomes ripe color, sprinkle with an appropriate amount of salt, pour in a large amount of vinegar, in short, the more peppers, the more vinegar you add, and then add a little soy sauce to adjust the color, in order to maintain the umami of the lotus root, you can also put a little sugar, turn the fire to medium heat, and stir-fry for three or two minutes.

How to make spicy lotus root slices? Peel and slice the lotus root and remove it from the water, add green onion and ginger, cooking wine, star anise, bay leaf, cinnamon, cinnamon, chili, light soy sauce and dark soy sauce and simmer.

It's the same as shredded sour and spicy potatoes.

It is necessary to control the blanching time of the lotus root slices.

I found the best way to make lotus root, zero failures, crunchy, spicy and enjoyable.

The super simple method of cold salad with hot and sour lotus root slices is delicious and enjoyable.

Ingredients: 1 lotus root, 5 grams of ginger, 2 bay leaves, 1 small piece of cinnamon, 2 star anise, 5 rock sugars, 3 dried chili peppers, 15 Sichuan peppercorns, 3 teaspoons of chili powder, 20 green Sichuan peppercorns, 2 tablespoons dark soy sauce, 1 teaspoon of salt.

1. First of all, prepare the required materials, as shown in the figure below

2. A little chili powder and green peppercorns for later use;

3. Peel and slice the lotus root;

4. Put spices, ginger slices and rock sugar into the health pot and add water;

5. Then put in the lotus root slices;

6. Add 2 tablespoons dark soy sauce and 1 teaspoon salt. Pour in chili powder and green peppercorns;

7. Select the flower and fruit tea program and boil for 20 minutes;

8. Soak the boiled lotus root slices in the marinade and put them in the refrigerator for one night;

9. You can take it out and eat it the next day.

The super simple method of cold salad with hot and sour lotus root slices is delicious and enjoyable.

It is necessary to control the blanching time of the lotus root slices.

Sweet and sour lotus root slices.

Material: Lotus root. Preparation: 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 starch to thicken. Remove from the pan.

Key points: 1. The lotus root can also not be blanched. The water in which the blanched lotus root is drinkable.

2. Be careful not to fry the paste. Try to use as little iron as possible, iron tools are easy to make the lotus root black. 3. Hook the sauce thinner.

4. If it is really troublesome, you can also blanch it and put white sugar and vinegar to mix cold. Hehe.

Assorted lotus root chips. Ingredients 1 2 carrots, 1 lotus root, 4 fresh shiitake mushrooms, 100 grams of pea pods, 50 grams of konjac, 2 slices of ginger Seasoning Ingredient A, wine, 1 tbsp oil, 1 tsp soy sauce, 1 tsp salt, vinegar, a little sugar Ingredient B, 1 tsp sesame oil, a pinch of starch.

Preparation method 1: Peel and cut the lotus root into thin slices, soak it in vinegar water to prevent it from turning black. Blanch the lotus root and remove it. 2. Cut the mushrooms into 3 slices diagonally, cut the carrots into long slices, pea pods and konjac into boiling water and blanch slightly.

3. After the mushrooms and ginger are stir-fried, the lotus root, carrot and konjac are stir-fried in the pot, add a little water and ingredient A, simmer until the flavor is absorbed, and the thickener is thin. 4. Drizzle sesame oil before cooking.

Preparation of sour and spicy lotus root slices

Ingredients: 1 section of lotus root.

Excipients: 2 chili peppers, 5 grams of ginger, 2 cloves of garlic.

Steps: 1. To prepare, first chop the ginger and garlic, and cut the green and red peppers into oblique knife pieces, then wash the surface of the lotus root slices, then peel off the skin and cut it into thin slices and put it in clean water.

2. Pour 5 grams of rice vinegar into the water in which the lotus root slices are soaked, which can prevent the lotus root slices from being oxidized and blackened.

3. Mix the sauce, take a new bowl, pour Weida Melmel fragrant rice vinegar, oyster sauce and light soy sauce into the bowl, pour in 20 grams of water, and stir well.

4. Pour an appropriate amount of water into the pot, bring to a boil over high heat, pour in a little vegetable oil in order to make the lotus root slices appear oily and shiny, and pour the lotus root slices into the pot after boiling.

5. Blanch the lotus root until it is raw, rinse it quickly with cold water, and alternate between hot and cold can make the lotus root slices more crispy.

6. Stir up the pot again, pour an appropriate amount of cooking oil into the pot, pour the minced garlic and ginger into the pot after the oil is hot, and quickly stir-fry to bring out the fragrance.

7. Continue to stir-fry the lotus root slices evenly.

8. Pour in the prepared sauce evenly and pour in the green and red pepper rings.

9. Stir-fry until the peppers are broken and the soup is almost dry.

Main ingredients: 1 lotus root, 2 red peppers, 1 green pepper, 2 shallots, 2 garlic cloves, small pieces of ginger, oil, white vinegar, salt, sugar, sesame oil.

Main method: The first step: first wash and peel the lotus root, the peel must be fast, otherwise it is easy to blacken, and then cut the lotus root into about 2 mm lotus vegetable slices, soak in cold water, add an appropriate amount of white vinegar, and soak for about 10 minutes.

Step 2: Cut the red pepper and green pepper into cubes, chop the shallots into cubes, crush the garlic cloves and chop them into minced garlic, cut the ginger into thin strips, and set aside in a bowl.

Step 3: Heat the pot and pour in the appropriate amount of oil, and when the oil is hot, use a spoon to pour directly into the spare spice bowl.

Step 4: Start to boil water, first add a spoonful of white vinegar, so that it is more crisp, add a spoonful of salt after the water boils, pour the cut lotus vegetable slices into the boiling water and blanch, boil for another 1 minute on high heat, then take out, quickly pass the water with cold water, and put it into a basin.

Step 5: Add white vinegar, then pour in the prepared seasoning, and finally add sugar and salt to taste, mix well and serve.

Hot and sour lotus root slices are a dish, made of raw materials such as lotus root, pork belly, pickled pepper, etc., which is a traditional flavor in the south of the Yangtze River. Sour and spicy taste, endless aftertaste. Wash the lotus root and cut into thin slices; Cut the pork belly into thin slices, mix in soy sauce and starch and marinate for later use; Cut the pickled pepper into triangles.

Stir-fry the meat in a hot oil pan until it is 7 ripe and serve; Stir-fry chives and pickled peppers in another oil pan, add lotus root slices, fry quickly over high heat until 7 mature, return the meat slices to the pot and fry them, and then add vinegar and salt to taste.

The steps of making hot and sour lotus root slices are as follows:1. Wash and slice the lotus root, boil the water, blanch the lotus root slices, and use cold water for later use.

2. 2 tablespoons of light soy sauce + 2 tablespoons of vinegar + 1 tablespoon of oyster sauce + sugar + starch + water and stir well.

3. Put oil in the pot, stir-fry the garlic foam and millet spicy, pour in the blanched lotus root slices and fry for 3-4 minutes.

4. Pour in the seasoned juice, continue to stir-fry for 2 minutes, add salt to taste, and then remove from the pot.

Preparation of hot and sour lotus root slices 21. Wash a piece of fresh lotus root.

2. Use a skin scraper to peel off the outer skin to reveal the white lotus root.

3. Cut into thin slices and rinse with water.

4. Blanch in a pot until medium-rare.

5. Finely chop the shallots and coriander.

6. The millet spicy is cut in half first.

7. Then chop it again, so that it is easier to release the spicy taste. Chop some ginger and garlic at the same time.

8. Put the ingredients in a container.

9. Mix the sauce with cool white boil, white sugar, white vinegar and salt, and prepare an appropriate amount of chili oil.

10. Pour the water into the lotus root slices, then drop a few drops of sesame oil to enhance the fragrance, add chili oil to enhance the color and flavor, and mix well.

Preparation of hot and sour lotus root slices 31. Slice the peeled lotus root. Rinse twice with cold water and soak with an appropriate amount of salt for 10 minutes.

2. Put cooking oil in the pot, add garlic and stir-fry when the oil temperature is 7, add the cut lotus root and stir-fry, and then add various seasonings. I added, vinegar, Lao Gan Ma hot sauce, light soy sauce, oil consumption, a few drops of sesame oil, sugar.

3. Remove from the pot and sprinkle with cooked black sesame seeds on a plate.