The method of cold lotus root is cold, and the cold method of lotus root

The preparation of cool lotus root slices is as follows:1. Prepare the ingredients: wash and slice the lotus root, spicy millet, cut the garlic into sections, wash the coriander and set aside.

2.Pour an appropriate amount of water into the pot and bring to a boil, pour the lotus root slices into the pot, boil for 3 minutes, and then remove them.

3.Prepare a large bowl of purified water, soak the cooked lotus root slices in cold water to cool, then drain the water and set aside.

4.Sauce: Put millet pepper, chili noodles, green onion, garlic, white sesame seeds in a bowl, stir-fry with hot oil, then add two spoons of light soy sauce, two spoons of aged vinegar, one spoonful of oyster sauce, one spoonful of sugar, half a spoon of dark soy sauce, stir well.

5.Pour the prepared sauce into the lotus root slices and coriander.

The nutritional value of lotus root is very high, and there are many ways to make lotus root, so what is the practice of lotus root?

Crispy stir-fried diced lotus root: Prepare lotus root, green pepper, minced garlic, minced meat, salt. Chop the fresh lean meat and stir-fry it in the oil pan, use high heat, boil the oil, first drop the garlic and stir-fry until fragrant, then add the green pepper pieces, wash the fresh lotus root, peel it, cut it into cubes, marinate it slightly with a little salt, and then fry it with the green pepper, minced garlic, and minced meat.

Lotus Root Pork Ribs Soup: Prepare lotus root, pork ribs, green onions, ginger, cooking wine, salt. First of all, peel the lotus root, wash and slice it.

Then wash the pork ribs, blanch them in a pot of boiling water, remove the blood foam, and rinse well. Put the pork ribs and lotus root into the cooking pot, add water to cover the pork ribs and lotus root. Bring to a boil over high heat, put ginger and cooking wine, turn to low heat and simmer for about 2 hours, put an appropriate amount of salt, and sprinkle with minced green onions.

How to make lotus root delicious.

Although some people usually like to eat lotus root, but they don't know how to make it, let's talk about how to make lotus root delicious?

Hemp fragrant lotus root slices: Appropriate amount of lotus root, cut off the lotus root, shave off the outer skin, cut it into thicker lotus root slices and put it into a bowl, add an appropriate amount of cornstarch, mix it well with your hands, shake the bowl to make the cornstarch evenly stick to the lotus root slices;

Go to the pot and burn more oil into high-temperature oil, put in the lotus root slices, stir the lotus root slices with a spoon, fry them until the surface of the lotus root slices is hard, take them out immediately, burn the oil into high-temperature oil again, return the lotus root slices to the pot, stir the lotus root slices, fry the surface of the lotus root slices until golden brown and then remove them;

Heat the pot, remove the appropriate amount of oil, light pot, put in the appropriate amount of bean paste, fry until fragrant, then add minced garlic, fry evenly, add wet dried chili peppers and peppercorns, turn to low heat, stir dry peppers and peppercorns, stir out the fragrance of chili peppers and the numbness of peppercorns, stir fragrant, add lotus root slices, add peanuts, chicken essence, steamed fish soy sauce, bean paste is very salty, no need to add salt, stir-fry evenly over high heat, sprinkle with chopped green onions, and fry evenly to get out of the pot.

The efficacy and function of lotus root.

The nutritional value of lotus root is very rich, and it is good for the body to eat lotus root regularly, so what is the efficacy and function of lotus root?

Lotus root is slightly sweet and crisp, delicious, nutritious, long-term consumption can clear heat and acne, moisturize, moisturize and quench thirst, clear the heart and calm the nerves. Lotus root is sweet in taste, cool in nature, can cool blood and stop bleeding, and disperse blood stasis. Cooked with lukewarm, it can nourish the spleen and stomach, stop diarrhea, benefit blood, and build muscle.

Nourish the mind and prolong life.

Because the content of vitamin C and polyphenols in fresh lotus root is relatively high, it can not only improve immunity, but also delay aging and prevent cancer. Lotus root also contains mucin, a carbohydrate protein that promotes the digestion of proteins and fats, thus reducing the burden on the stomach and intestines.

Here's how:1. Cut the lotus root slices into about 1cm, soak them in white vinegar water after cutting, and prevent the lotus root slices from oxidizing and discoloring.

2. Put an appropriate amount of water in the pot and boil, drop a few drops of white vinegar, put the lotus root slices into the pot of boiling water and blanch it for too long.

3. Take it out and put it into a basin of water with a few drops of white vinegar, peel and wash the 3 cloves of garlic and chop them into minced garlic for later use.

4. Mix 2 tablespoons of white vinegar, 3 tablespoons of sugar, and 1 tablespoon of edible salt to stir and make a cold sauce.

5. Fry the pepper oil, heat it slowly over low heat, and fry the peppercorns until fragrant.

6. Take out the lotus root slices to control the moisture, pour the prepared cold sauce on them, then put the minced garlic on the lotus root slices, heat and fry the fragrant pepper oil and pour it on the minced garlic while it is hot.

Many people like to eat cold lotus root slices, so how to make cold lotus root slices to be delicious? The cold lotus root slices made by the chef are spicy and sweet, white and crispy, and the key is that it will not be black or sticky. It's easy to make, and you can do it at home. Let's take a look at how to do it.

Ingredients: 500 grams of lotus root.

White vinegar to taste. 1 old ginger.

1 gram of sugar. Salt 2 grams.

5 grams of dried sea pepper.

1 gram of green peppercorns.

The steps are as follows: 1. First of all, 500 grams of lotus root, peel it and cut it into thin and uniform slices, the more uniform the better, so as to keep the crispness of the lotus root the same, and it will taste better.

2. Soak in water and wash off the excess starch in the lotus root, so that it tastes more crispy. Add white vinegar to prevent the lotus root from oxidizing and turning black, add water, and the lotus root must be submerged to prevent oxidation.

3. 1 old ginger, first slice into slices, then cut into shreds, and finally cut into minced pieces, the finer the better, so that it can be adsorbed on the lotus root and more flavorful. In the chopped ginger, add 15 grams of sugar, 2 grams of salt, 15 grams of white vinegar and 10 grams of water.

4. Add 5 grams of dried sea pepper and 1 gram of green pepper to the bowl.

5. Add 3 tablespoons of water to the pot, put in the soaked lotus root after the water boils, pour in a small amount of white vinegar, this is to prevent the lotus root from turning black when heated, drain it out 30 seconds after the water boils, and immediately rinse it with cold water, in order to maintain the crispness of the lotus root.

7. Pour in the adjusted juice and stir, put it on a plate, sprinkle with paste and chili oil, so that a cold salad with sweet and sour, spleen and appetizing, and will not blacken is ready.

The dish is simple and easy to make, and it is very tasty.

Many people like to eat lotus root, and it can help us to play a role in strengthening the spleen and is good for the body, and cold lotus root is actually a more common way to eat, especially in the hot summer, many people like cold lotus root slices, do you know how to make delicious cold lotus root slices!

Preparation of cold lotus root slices.

Prepare the ingredients:

Lotus root, salt cool, cold vinegar, sesame oil.

Recipe preparation: 1Peel the lotus root and cut it horizontally into the thickness of a coin, the lotus root slices are too thin to break and too thick to be easy to taste.

2.After the lotus root slices are cut, put them in a large bowl of cold water and soak them.

3.Boil a pot of boiling water, and after the water is boiling, add the lotus root slices. Stir-fry for one minute to take out, and the lotus root slices out of the pot immediately make the lotus root slices stirred by cold water more crispy like a large bowl of cold water.

5.If you need to cut the lotus root that needs to be cold, you should choose the top section of the puppet, and the taste of this part of the puppet is particularly crispy. If it is a stewed lotus root, you can choose the back part, and the end part of the even one tastes sweeter.

After adding salt, sugar, cold vinegar, sesame oil and other seasonings, do not stir with chopsticks, because the lotus root slices are relatively crispy, and the lotus root slices are easy to break when stirred with chopsticks, put them in a large bowl and turn them a few times. Refrigerate it until the next day.

I believe that many people like to eat cold lotus root, crispy and flavorful, the following is an introduction to the practice of cold lotus root, let's try it together!

Ingredients

2 knots of lotus root, appropriate amount of celery, appropriate amount of carrot, appropriate amount of salt, appropriate amount of chicken essence.

Method 1

1. Cut the lotus root and celery into slices and the carrots into shreds.

2. Marinate the carrots with a pinch of salt for five minutes.

3. Boil the lotus root and celery in a pot and boil for 30 seconds.

4. Remove the salt and chicken essence.

5. Put it in a bowl with carrots and mix well and put it on a plate.

Practice 2

1. Peel and wash the lotus root and cut it into thin slices.

2. Blanch the cut lotus root in boiling water for a minute or two.

3. Put the blanched lotus root out and put it in cold water.

Method three

1. Mix the glutinous rice flour with a little water, and cook it over low heat until it becomes thick, peel and core the pear, cut it into shreds, wash the green and red peppers, remove the seeds and cut into shreds, remove the red dates and cut them into shreds, cut the mountain celery into small sections, blanch and set aside.

2. Wash the lotus root and remove the knots, soak it in vinegar for about 3 minutes, and cut it into 2-3 mm slices.

3. Put all the ingredients into a large basin, add glutinous rice water, licorice water, chili powder and salt, mix well and marinate until the flavor is absorbed.

4. Don't throw away the water for blanching lotus root, you can pour it into a bowl, and put some sugar to make it delicious lotus root water.

5. Take a large bowl of mixed vegetables, pour in the lotus root, and add salt, sugar, vinegar and sesame oil in turn.

6. Stir evenly and put on a plate.

The cold lotus root is really easy to make, even if it is difficult for novices to cook, you can try it by hand.

Preparation of cold lotus root:

Ingredients: 300g lotus root, 4 cloves of garlic, 2 millet peppers, 1 coriander, appropriate amount of oil, 30ml of light soy sauce, 15ml of aged vinegar, appropriate amount of white vinegar, appropriate amount of sugar.

Steps: 1. Prepare materials.

2. Cut the lotus root into thin slices, put it in clean water, add a little white vinegar and soak for 5 minutes to prevent the lotus root from oxidizing and turning black, and wash off the excess starch; Peel and wash the garlic and cut it into minced garlic; Wash the millet pepper and cut it diagonally into small pieces; Wash the parsley and cut into small pieces.

3. Blanch the lotus root in a pot of boiling water for about 3 minutes, then remove it (add a little white vinegar to the pot to prevent the lotus root from oxidizing and turning black), soak it in ice water for 5 minutes and drain it.

4. Put the garlic and millet pepper rings into a bowl, drizzle with hot oil, add light soy sauce, aged vinegar and sugar to make a sauce.

5. Add the sauce and coriander to the lotus root and mix well.

The method of cold lotus root is as follows:1. 50 grams of green pepper, 5 grams of salt, 20 grams of ginger, 5 grams of monosodium glutamate, 10 ml of chili oil, 100 grams of lotus root slices, 20 grams of garlic.

2. Chop the ginger and garlic, cut the dried chili pepper into sections, and pour water into the pot.

3. Open the water into the lotus root slices, cook and remove them, add ginger, garlic, salt, monosodium glutamate, chili oil, and green pepper and stir well.

Cut the lotus root into thin slices and soak it in water to prevent oxidation and blackening.

Please click Enter a description.

Crush the ginger and garlic, pour in white vinegar, tear the green onion into thin strips and soak it in water (turn it into a roll).

Please click Enter a description.

Use a red string to put on the lotus root slices and set aside.

Please click Enter a description.

Bring the water to a boil and add the lotus root skewers to cook for a while.

Please click Enter a description.

Then put the lotus root strings in cold water to pass the cold river, drain the lotus root strings and set aside.

Please click Enter a description.

Put the drained lotus root skewers on a plate and arrange them to form them, then pour the sauce containing ginger and garlic vinaigrette, Thai sweet and chili sauce, salt, chicken essence, etc. over the lotus root, sprinkle with shredded green onions (forgot to put them), and drizzle with sesame oil.

Please click Enter a description.

Tips: The lotus root is cold, and you must put some ginger when eating cold lotus root.

Chilled lotus root. Carbohydrates.

Fat. Protein. Calcium. Iron.

Calorie. Protein.

Tips: The proportion of recommended daily nutrient intake of Chinese residents.

Mix. Salty umami.

10 minutes. Lower calories.

Beginner's Introduction. Lotus root is a treasure, roots, stems, leaves and fruits are very nutritious ingredients, lotus root contains mucus protein and dietary fiber, which can be combined with bile salts in the human body and cholesterol in food to make it excreted from feces and reduce the absorption of lipids. Raw lotus root can clear heat and moisten the lungs, cool the blood and stasis; Cooked food can strengthen the spleen and appetize, stop diarrhea and solidify essence.

The elderly often eat lotus root, which can adjust the appetizer, nourish the blood and marrow, calm the nerves and strengthen the brain, and has the effect of prolonging life. How to choose lotus root? It is better to choose a short lotus root and a thick lotus root, and it is best to count the second section of the lotus root from the tip of the lotus root.

It is necessary to choose one with yellow-brown skin, fat and white meat, if it is black and has a peculiar smell, it should not be eaten.

Ingredients for 2 people.

250 grams of lotus root.

Accessories. 1 red pepper.

2 grams of ginger. 10 grams of white vinegar.

10 grams of sesame oil.

grams of salt. 1 gram of chicken bouillon. Accessories.

Steps: 1. Prepare materials.

Step 2: Peel the lotus root and cut it into thin slices (blanch the lotus root as soon as possible after cutting it to prevent oxidation, if you don't blanch it in time, you can put it in water with a little white vinegar first, which can also prevent oxidation).

Step 3: Blanch the lotus root in water, and use a clay pot when boiling the lotus root, avoid ironware.

Step 4: Blanch the water and let it cool in cold water.

Step 5: Finely chop the ginger and cut the pepper into small pieces.

Step 6: Control the water of the lotus root, add red pepper grains, minced ginger, and salt.

Step 7: Put a little white sugar (put white sugar to neutralize the sourness of vinegar and also improve freshness) Step 8: Put chicken essence.

Step 9: Appropriate amount of white vinegar.

Step 10: Add sesame oil and mix well.

Material. 1 kg of lotus root, a little shredded ginger, a little minced garlic, an appropriate amount of coriander, a few slices of chili pepper, seasoning: a little sugar, seasoning: a little sesame oil, seasoning: a little salt.

Method. 1. Peel or brush off the outer skin of the lotus root and cut it into a round thin slice (about 2-3 cm) 2. Put it in boiling water for about 5-8 minutes (the hardness depends on personal taste) 3. After boiling, pick it up and put it in cold boiled water to cool down.

4. Scoop up the lotus root, put it in a clean bowl or pot, add the seasoning ingredients, stir evenly, put it in the refrigerator for about a few hours, and then use it.

1. Raw materials: 250 grams of lotus root, 50 grams of hawthorn cake; Appropriate amount of sugar, vinegar, chicken essence and sesame oil.

2. Wash the lotus root, peel and cut into shreds, rinse and drain after blanching; Shred the hawthorn cake and set aside.

3. Put the lotus root silk on the plate, put the hawthorn cake shreds on it, and pour the seasoning that is mixed well.

4. Lotus root has the effect of clearing heat and generating Jin, cooling blood and dissipating stasis, and has curative effects on loss of appetite and dry cough.