How to make a good taste trick for boiling lotus root slices, and how to cook it at home

Lotus root is a relatively common ingredient in life, slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high, and the average person can eat it.

Today I will share with you a Sichuan-style boiled lotus root slices, spicy and crispy, the real taste of Sichuan cuisine, it is especially good for wine, friends who like to cook by themselves, try it together when you have time.

Sichuan Lotus Dish] First of all, let's prepare the ingredients:

1.Prepare a peeled lotus root, cut it into even slices, and put it in a basin of water to prevent the lotus root from oxidizing and turning black.

2.Take a small pot, put a small handful of red peppers, a few peppercorns, add water to soak, and release the fragrance of peppers and peppercorns.

3.Boil water and add a little white vinegar to make the lotus root slices more crisp and white.

4.After the water boils, put in the lotus root slices and turn them a few times with a spoon to heat the lotus root evenly.

5.Blanch the water for one minute, then pour it into a colander to control the water and cool.

6.Then pour it into a mixing bowl, add 30 grams of white vinegar, 2 grams of salt, 25 grams of sugar, 1 gram of monosodium glutamate, stir with chopsticks and mix well.

7.Add a little cooking oil to another pot, pour in Sichuan pepper and red pepper and fry until fragrant.

8.Add a little more water and bring to a boil before turning off the heat.

10.Then pour the chili pepper and pepper together into the mixing bowl.

12.Well, this spicy and crispy Sichuan-style lotus dish is ready, so try it at home when you learn it.

Below are the ingredients and seasonings used.

Ingredients: lotus root, Sichuan pepper, red pepper.

Seasoning: salt, white vinegar, sugar, monosodium glutamate.

If you have different practices and suggestions, please leave a message in the comment area, thank you for your **, if you like our article, please help like and**, please pay attention to the first chef, we will see you next time.

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The method of boiling lotus vegetables is as follows:1. Ingredients: 350g lotus root, 1 carrot, appropriate amount of green onion, appropriate amount of salad oil, appropriate amount of garlic, 3 grams of sugar, 3 grams of salt, appropriate amount of monosodium glutamate, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of oil wave spicy seeds.

2. Cut the fresh lotus root (lotus root) into slices or cubes and soak in water.

3. Cut the carrots into 5mm thick slices (Note: not too thin, so as not to rot easily after boiling in water.)

4. Finely chop the garlic and green onion.

5. Boil the chopped lotus vegetables and carrots in the pot, and the water can be boiled five minutes after the pot (Note: If the carrots are cut very thinly, the lotus vegetables should be boiled for three minutes before pouring in the carrots; If you like to eat soft lotus vegetables, you can extend the cooking time appropriately).

6. Remove the lotus cabbage and carrots, put them on a plate, and pour in the chopped green onions and minced garlic.

7. Heat the pot, pour in an appropriate amount of salad oil (olive oil is better), pour it into a bowl after the oil is hot, add an appropriate amount of salt, light soy sauce, sugar, vinegar, oil and spicy seeds, etc., stir evenly and put it on the plate, and the lotus dish is ready.

Lotus root has the effect of clearing heat and appetizing, nourishing and maintaining health, and the taste is crisp and slightly sweet, which is one of the common dishes on the public table. I introduce to you the home-cooked boiled lotus root slices, moderate sour and salty, crispy and refreshing, very delicious, every New Year's festival is a dish that I must make at home, the following will introduce the home-cooked boiled lotus root slices.

1200 grams of fresh lotus root, 100 grams of ginger.

Salt, monosodium glutamate, Sichuan pepper, star anise, sugar, vinegar, sesame oil.

01 Peel and wash the lotus root, cut it into slices about centimeter thick, soak it in water for one hour to remove the starch on it. After soaking, rinse with water and set aside.

02 Peel and wash the ginger, chop it into minced pieces and set aside.

03 Put water in a pot, add peppercorns, star anise, and bring to a boil.

04 After the water boils, add the lotus root slices, cook for 2 minutes, and cook until they are broken. Remove from heat.

05 Pour out the water for boiling lotus root slices and control it (when pouring water out, cover the pot, hold the lid of the pot and pour the water outwards with your hand, avoid pouring out the peppercorns and star anise.) Put a rag, hand towel or the like, be careful to burn your hands), and then take a handful of minced ginger and put it in the pot.

06 After adding the minced ginger, shake the pot with your hands, evenly open the minced ginger, cover the pot and let it simmer for 20 minutes to make the lotus root slices taste good.

07 After the lotus root slices are flavored, add sugar, salt, monosodium glutamate, vinegar, sesame oil, mix evenly and serve.

1. After blanching the lotus root slices, the cooler the more crispy the taste. 2. Properly grasp the amount of lotus root according to the number of diners.

1. Ingredients: 300 grams of lotus root.

2. Seasoning: appropriate amount of salt, a little chicken essence, 1 green onion, 5 cloves of garlic, 1 tbsp light soy sauce, 1 tsp chili powder, 1 tsp crushed chili, 1 tbsp aged vinegar, 1 tsp sugar, 1 2 tsp sesame oil, 2 tbsp vegetable oil, a pinch of white sesame seeds.

3. Prepare the raw materials, peel and chop the garlic, wash and chop the green onions, set aside, wash and peel the lotus root and cut into thin slices.

4. Soak the cut lotus root slices in clean water, wash off the starch on the surface (wash several times), and remove them.

5. Put an appropriate amount of water in the pot and bring to a boil, put in the lotus root slices, blanch for about one minute, and remove them.

6. Put it in cold water immediately, remove it and drain it after it has cooled.

7. Put the processed lotus root slices into a large bowl, add aged vinegar, light soy sauce, sugar, salt, chicken essence, sesame oil, and then add chopped green onion, minced garlic, chili powder and chili flakes.

8. Pour the oil into a stainless steel soup spoon, cook until it is about 70% hot (white smoke comes out of the surface of the oil), and then pour it on the chili powder.

9. Finally, mix well, and sprinkle a little cooked white sesame seeds to decorate.

The homely practice of boiling lotus root tablets:Ingredients: 250 grams of lotus root, appropriate amount of shredded ginger, appropriate amount of minced garlic, appropriate amount of white sugar, appropriate amount of salt, appropriate amount of white vinegar.

1. Peel and wash the lotus root.

2. Rinse off the excess starch from the lotus root slices.

3. Blanch the lotus root slices by boiling water in a pot.

4. Boiled the blanched lotus root slices in cold water.

5. Drain the lotus root slices, add shredded ginger, minced garlic, dried red pepper, a little salt, and white sugar.

6. Heat oil in a pot, pour it on the seasoning, and pour in white vinegar immediately. Mix well.

Introduction of lotus rootIt is planted in Jiangsu, Anhui, Hubei, Shandong, Henan, Hebei and other places in China. Lotus root, also known as lotus root, is also called white stem because of the white color of its underground stem. Jiangnan Jingshi Chen Zhisui "Yonghe" poem:

In the sludge is not stained with mud, and no one knows that the white stem is buried. The red and green are clear and vibrant, and the pool is full of fragrance without waiting for the wind to come. "Lotus root is also an important agricultural cash crop in the growing area.

<> "Boiling lotus root slices. Ingredients:

Lotus root, red pepper, coriander, millet spicy, chives.

Method:1Cut the lotus cabbage into thin slices and wash off the starch in clean water.

2.Put the potatoes and reeds in the bowl with minced ginger, minced garlic, chili powder, millet spicy, Sichuan peppercorns, pour in hot oil to stimulate the fragrance, and then put salt, sugar, white vinegar, sesame oil.

3.Boil water in a pot, put sugar and white vinegar in the water, put the lotus root slices into the water, blanch the water for one minute, and remove the ice water.

4.Pour the sauce on the lotus root slices, sprinkle with chives, and mix well.

How to mix lotus root slices:The lotus root is washed and peeled, and the ant is cut into thin slices.

Finely chop the millet pepper, green onion and garlic cloves and set aside.

Blanch the lotus root in the pot and cook it, and then take it out and let it cool.

Add the chopped millet pepper, green onion and garlic, then add an appropriate amount of salt, sugar, light soy sauce, aged vinegar, sesame oil, and oil to pour spicy seeds, and then stir well.

Serve on a plate. A plate of cold lotus root slices must meet two conditions, one is white, and the other is crispy, only in this way can you look appetizing and delicious to eat.

Here's how to mix lotus root slices deliciously:Ingredients: lotus root, white vinegar, ginger, garlic, green pepper.

Prepare a section of peeled lotus root and cut into evenly sliced pieces.

2. After cutting, put it in a basin of water, add a few drops of white vinegar to avoid the oxidation mold of lotus root slices from rolling black.

3. After the ingredients are ready, we blanch the lotus root slices.

4. Blanch the water for about a minute, remove the lotus root slices, put them in a basin of cold water to cool, so that the lotus root slices taste more crispy, and then pour them into a colander to control the water.

5. Start the pot again, add half a spoon of cooking oil, turn off the heat and start when the oil is warm to 70% hot.

6. Then pour hot oil on top of the chili pepper and ginger to stimulate the aroma of the chili pepper and ginger Danchai.

7. Add 3 grams of salt, 1 gram of sugar, 1 gram of monosodium glutamate, 10 grams of white vinegar, and a few drops of sesame oil to the basin, stirring with chopsticks to dissolve the seasoning.

8. Pour the lotus root slices into the vegetable bowl after controlling the water, and then pour in the sauce just adjusted.

The above is how to mix lotus root slices deliciously.

Xianhu sour and hot stir-fried lotus root slices].

Ingredients: 200g lotus root

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chicken essence, appropriate amount of Sichuan peppercorns, appropriate amount of green onions.

Steps:1Wash and shave the lotus root, and soak the thinly sliced discs in water.

2.Finely chop the ginger and garlic, cut the dried chili pepper into sections, and appropriate amount of peppercorns.

3.On low heat, when the oil is 6 hot, add dried chili peppers, Sichuan pepper, ginger and garlic, stir-fry until the color of the chili pepper becomes dark, and the ginger is fragrant.

4.Add the lotus root slices, turn on high heat, and stir-fry a few times.

5.Add salt and stir-fry well.

6.Stir-fry until the lotus root slices change color slightly, and feel a little crystal clear and transparent, and then stir-fry the chicken essence, white vinegar, and chopped green onions.

Autumn is the season to eat lotus root, fresh lotus root, you can make spicy mouth hall flavored --- stir-fried lotus root slices, sour and spicy delicious, more than addictive to eat, with a bowl, light and done. Prevents anemia and assists in the movement of the liver. Promotes the production of collagen and strengthens the gastric mucosa.

Lotus root is a common dish in autumn, it is the most nourishing, the most fire-dispelling food, has the effect and effect of clearing heat and moisturizing the heart and calming the nerves, it can be beneficial to the body, and can effectively promote metabolism, it is a good type of recipe for health care, and it can also be beneficial to the body, everyone can eat it often.

The specific method of stir-fried lotus root slices with hot and sour sour, the relevant content has been introduced to you above, it can be seen that its nutritional value is still relatively high, and we can eat more of this food at ordinary times It is very helpful for our health. In autumn, you may wish to try it.

In summer, people's appetite is relatively poor, so cold dishes are more popular, cold dishes are refreshing and relieve the heat, and the taste is changeable, there are many ways to make them, and many dishes can be made into cold dishes, such as potatoes, cucumbers, carrots, kelp, lotus root, pig ears, beef, preserved eggs, tofu, bean sprouts and so on. You can make it yourself at home, so let's introduce how to make cold dishes.

Method 1: 1. Peel and wash the fresh lotus root.

2. Cut the washed fresh lotus root into thin slices.

3. Add boiling water and cook for about 1 minute.

4. Take out the lotus root slices and soak them in ice water (this step is very important and affects the taste).

5. Put the seasoning and mix well.

Method: Peel the lotus root and cut it into thin slices, blanch it in boiling water until it is broken, remove it and drain it, and let it dry. Sprinkle in shredded ginger, add sugar, white vinegar and a little salt and mix well.

Function: Lotus root is rich in vitamin C and crude fiber, which can help digestion, prevent constipation and arteriosclerosis, and improve blood circulation.

Method 2: 1. Peel the lotus root and slice it in clean water, then put it in boiling water and blanch it.

2. Then rinse cold water, soak in cold water for a while, pour in a little vinegar (it is best to use white vinegar), and the lotus root will not turn black.

3. Finely chop the garlic and the shallots into small pieces.

4. Put the lotus root slices in a large bowl and add the chopped green onion and garlic.

5. Pour in an appropriate amount of soy sauce.

6. Pour in an appropriate amount of sesame oil.

7. Pour in an appropriate amount of chili oil.

8. Pour in an appropriate amount of aged vinegar.

9. Add an appropriate amount of chicken essence.

10. Stir well.

Ingredients: lotus root, 20 grams of chili pepper (red and pointed), 10 grams of green onions, 15 grams of vinegar, 10 grams of sugar, 10 grams of sesame oil. ：

Lotus root can play a role in nourishing yin and clearing heat, moisturizing dryness and quenching thirst, clearing the heart and calming the nerves. Peanuts contain vitamin E and a certain amount of zinc, which can enhance memory, anti-aging, delay the decline of brain function, and moisturize**. The combination of lotus root and peanuts is delicious, nutritious, and long-term consumption can clear away heat and acne and moisturize.

Lotus root can maintain the radiance of the face and is beneficial to blood and skin.

Some of the methods of making cold lotus root have been introduced above, and there are many ways to make lotus root, and the method of making cold vegetables is almost the same, so according to the above method, in addition to making cold lotus root, you can also follow the same method to make cold cucumber, boiled potato, preserved egg and tofu, cold kelp, cold bean sprouts and so on.

Lotus root slices are mixed with white vinegar.

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. 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 again, not too long.

Then 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. Mix 2 tablespoons of white vinegar, 3 tablespoons of sugar, and 1 tablespoon of salt to stir and make a cold sauce. Fry the pepper oil, heat slowly over low heat, and fry the peppercorns until fragrant.

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.

The lotus root does not turn black

If you want to keep the lotus root white, first of all, we have to blanch the lotus root with boiling water for 70 seconds, so that the polyphenol oxidase in the lotus root can be completely inactive, so that the process of polyphenol oxidase conversion from lotus root to quinone can be greatly inhibited.

In addition to the high-temperature treatment method, we can also choose to add some acidic substances to it, which can also solve the influence of polyphenol oxidase, and add vinegar to the lotus root tablets, so that the catalytic effect of polyphenol oxidase can be avoided to a large extent, and the lotus root tablets can maintain a white color.

We need to prepare a basin of cold water, in the cold water need to put a certain amount of white vinegar, we put the lotus root into it, need to soak for a while, which can also let the acidic substances inhibit the catalytic effect of polyphenol oxidase, can avoid the lotus root appear black and discolored, but also can maintain a good white color.