How to make fried lotus root delicious, how to fry lotus root to make it delicious

1.Peel the lotus root, cut it in half vertically from the middle, and cut it into slices with a knife; Soak in water.

2.Wash the shallots and cut them into small pieces; Cut the ginger into slices. Slice the lotus root and drain the water.

4.Heat the oil in a pan, add the ginger slices until fragrant, then pour in the lotus root slices and stir-fry for 2 minutes.

5.Add salt and chicken essence and turn off the heat.

6.Pour in the shallots, stir-fry evenly and serve.

Lotus root is not only delicious in stewed soup but also very delicious in stir-frying, but it must be stir-fried with white lotus root, because white lotus root is crispy and suitable for stir-frying, and red lotus root is suitable for stewed soup.

Preface. Lotus root is a very popular ingredient, rich in nutrition, has many therapeutic effects, and has a wide range of uses, and it is good to use it in dishes and soups. As the main ingredient and the supporting role, it is delicious.

This stir-fried lotus root slices are crispy and have a very light taste, with a little carrot and black fungus, which is more nutritious and the color of the dish is more pleasant.

Material. Ingredients: 300g lotus root;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of carrot, appropriate amount of black fungus, appropriate amount of ginger. Stir-fried lotus root.

Peel and wash the lotus root.

Cut the lotus root into slices and soak them in cold water.

Soak the fungus and tear it into small flowers. Wash the carrots and cut them into flower slices.

Remove the oil from the pan, add the green onion and ginger to the pot and stir until fragrant.

Stir-fry the lotus root slices in a pan.

Stir-fry the fungus in a pan.

Stir-fry the carrots in a pan.

Add salt and monosodium glutamate and stir-fry.

Stir-fry evenly and serve on a plate.

Tips: After slicing, the lotus root should be soaked in cold water to avoid discoloration.

Do not fry lotus root in an iron pot.

Hello There are many ways to fry lotus vegetables, and the following is the simplest method: [Stir-fried lotus root slices] Prepare the ingredients: an appropriate amount of crispy lotus root and a little chopped green onion.

Prepare the ingredients: oil and salt to taste. Details:

1. Peel and wash the lotus root, cut it into thin slices, and then cut it in half for later use. 2. Put the cut lotus root slices into water and add a little vinegar to soak them together, which can prevent the lotus root slices from oxidizing and turning black. 3. Heat the pot, heat the pan with cold oil and stir-fry the lotus root slices.

4. After stir-frying for a while, add a little water, cover the pot and simmer until the lotus root pieces are raw. 5. Drain the soup, cook the lotus root slices thoroughly, add a little chopped green onion to decorate the fragrance, season with a little salt, and stir-fry evenly. Out of the pot and put on a plate, you can enjoy it on the table, such a home-cooked version:

The stir-fried lotus root slices are done, so that the fried lotus root slices are fragrant and crispy, without adding too many seasonings, eating is the original flavor of the lotus root slices, eating it on dry days in autumn is more suitable, simply stir-fry, 2 minutes on the table, crisp and refreshing without blackening, appetizing and delicious and eating, now eat it in season, cool and dry special people, is a home-cooked small stir-fry dish that cannot be missed in autumn, suitable for the whole family to enjoy together. Lotus root is rich in starch, protein, vitamin C, and oxidase components, and the sugar content in the lotus root is also relatively high, eating lotus root is able to clear heat and detoxify, quench thirst and stop vomiting, if the lotus root is fried into juice, the effect is more obvious. Lotus root also contains a lot of iron, so patients with iron deficiency anemia can eat more lotus root.

The sugar content of lotus root is not very high, and it contains a lot of vitamin C and dietary fiber, which is very beneficial for patients with liver disease, constipation and diabetes. Lotus root is also rich in vitamin K, which has the effect of constricting blood vessels and stopping bleeding, so it is very suitable for the application of lotus root in blood in the stool or in pregnant women. Lotus root also contains mucus protein and dietary fiber, which can be combined with bile acid or cholesterol triglycerides in the human body, thereby reducing the amount of cholesterol in the blood.

Stir-fry in lotus pond. Material.

190g of lotus root, 42g of fresh lilyCarrot 45g (small half root).40g of black fungus (after soaking).About 80g of snow peas, salt spoon (2 spoons in boiling water), 1 spoon of thin salt fresh chicken essence, 1 spoon of cooking oil.

Production process:1Soak the black fungus in cold water for 2 hours, wash and tear into small flowers.

2.Wash and peel the carrots, cut into small slices and set aside.

3.Fresh lilies, washed, cut off the roots.

4.Break off the burnt yellow lily on the outside, take the white lily on the inside, and discard the lily core.

5.Pinch the head and tail of the snow peas and tear off the tendons on both sides.

6.Rinse and drain and set aside.

7.Wash the lotus root, peel it, and cut it into such slices, not too thick.

8.Soak all the cut lotus root slices in cold water and submerge them to prevent oxidation and discoloration.

9.A large collection of all the processed ingredients.

10.Boil water in a pot, put in 2 tablespoons of salt, and blanch all the ingredients except the black fungus. After boiling the lotus root chips, the water will turn red, and all can be boiled again.

As long as the ingredients are boiled into the pot, and then boiled over high heat, they can be removed. The lotus root slices are particularly short in water, and they can be blanched basically, the color will change after a long time, and the taste will not be crispy, pay attention.

11.Blanch the ingredients and remove them and soak them directly in ice water. In this way, the texture will be crisp and the original vivid color will be preserved.

12.Heat the pan and cold the oil, the oil temperature does not need to be too high, and the oil does not need too much. Because the ingredients are basically gone.

13.Stir-fry the carrots first, because the carrots are too oily to release fat-soluble carotene.

14.Then pour in the lilies, as they are relatively not easy to ripen.

15.Add the snow peas, stir-fry over low heat and mix well.

16.Add the black fungus and stir well.

17.Add the lotus root slices and stir-fry quickly, if it will be upside down, it will be easier to mix evenly. Otherwise, stir-fry slowly, there are more ingredients, don't fall out.

18.Stir-fry all ingredients evenly for a few minutes, then turn off the heat. Add salt and thin salt fresh chicken essence.

19.Meimeida, out of the pot!

The homely recipe for stir-frying lotus root is as follows:Operating materials: lotus root, green pepper, red pepper, salt, white vinegar, monosodium glutamate.

1. Peel the lotus root, cut it into thin slices of uniform thickness, and soak it in water for a while. Song.

2. Add banquet water to a boil in a pot, put a little white vinegar, and put in the lotus root slices. When the water is boiling, turn off the heat.

3. Scoop the lotus root into clean water and let it cool.

4. Heat oil in a wok, add green and red pepper grains, and stir-fry for a while.

5. Put in the lotus root slices.

6. Put a pinch of salt. Add an appropriate amount of boiling water, one can prevent the pot from sticking, the other can keep the lotus root white, and then put a little monosodium glutamate.

7. Stir-fry evenly, touch celery and stir-fry until flavorful.

Ingredients: 500 grams of lotus root, 100 grams of celery, 30 grams of minced garlic, 20 grams of minced ginger, a little milk and oyster sauce, salt, sugar, and peanut oil.

Method: Peel and wash the lotus root, slice it, and make water for later use; Wash the celery and cut it into sections for later use; Boil the oil, stir-fry the garlic and ginger, stir-fry the lotus root slices and celery for a while, add a little southern milk and oyster sauce to continue stir-frying, season with salt and sugar, and serve on the plate.

Lotus root stir-fried meat method.

Ingredients: lotus root, pork, chopped green onion, minced ginger, minced garlic.

1. First, cut the lotus root into slices.

2. Cut the pork into slices and set aside.

3. Heat the oil, put the cut lotus root in the pot and pan the oil, and then remove it.

4. Put the prepared meat slices in a pan, stir-fry, and then remove them.

5. Add chopped green onion, minced ginger and minced garlic to the pot and stir-fry until fragrant.

6. Put the previously fried meat slices into the pot again.

7. Put the lotus root you prepared earlier into the pot.

8. Add appropriate light soy sauce.

9. Add appropriate salt, stir-fry evenly, and then serve.

Nutritional value of lotus root.

1. Beauty and beauty.

The lotus flower is a treasure, and the lotus root has the strongest tonic effect. Women often take lotus root, which can play a good role in beauty and beauty, mainly because this food itself has a good effect of clearing heat and detoxifying.

2. Alleviate brain decline.

Lotus root is rich in a variety of nutrients needed by the human body, and regular use of lotus root can play a role in delaying the decline of brain function, and for older people, it also has the effect of preventing early menopause.

3. Clear away heat and dryness.

Traditional Chinese medicine believes that lotus root is flat in nature and is a very suitable ingredient for tonic. If women are upset in ordinary times, they can take fresh lotus root soup or eat a plate of cold lotus root, which can play a good role in calming the nerves.

4. Slimming**.

Lotus root contains a lot of crude fiber, which can help the body discharge some excess toxins after entering our gastrointestinal tract, and can also effectively prevent constipation, so it can play a certain role.

For example, the method of sweet and sour lotus root slices: 1. Crisp lotus root, peel it and cut it into thick and uniform lotus root slices, and soak it in water.

2. Boil water, then put the lotus root slices in it and boil it, and scoop up the cold river.

3. Then pour in apple cider vinegar and put it in the refrigerator for half an hour.

Tip 1: Lotus root is avoided with ironware, so it is best to use a casserole or glassware when cooking.

2. Lotus root is divided into powder and crispy, and the powder lotus root is suitable for boiling soup, and to make sweet and sour lotus root slices, you must choose crispy lotus root, which will be crisp when it comes out.

The lotus root does this, and it is super delicious.

The lotus root that is done in this way is really still eaten.

Materials. Ingredients: 1 piece of lotus root, 50 grams of pork belly.

Accessories: 1 green onion, 3 slices of ginger, a little salt, 1 tablespoon of fresh soy sauce in June, 5 grams of peanut oil.

The practice of stir-fried lotus root at home.

Peel the lotus root, slice it and put it in water to remove the starch.

Put oil in a pot, add green onion and ginger and stir-fry until fragrant, add pork belly slices and stir-fry to get oil.

Add the June fresh soy sauce.

Continue to stir-fry. Add lotus root slices and stir-fry.

Season with salt and serve.

Serve on a plate.

You can make a stir-fried beef dish with lotus root, a home-cooked dish made with beef and lotus root as the main ingredients. The dishes with meat and vegetables are not only beautiful in color, rich in taste, but also more nutritious. Here's a quick rundown of how to make itStir-fried beef with lotus rootIt's delicious.

Ingredients for stir-fried beef with lotus root:300 grams of lotus root, 150 grams of beef, 5 grams of green onions, 10 grams of rice wine, 2 grams of vinegar, 10 grams of starch, 8 grams of soy sauce, 30 grams of vegetable oil.

How to stir-fry beef with lotus root:

1. Wash and slice the beef. Put the meat slices in a bowl, add rice wine, water starch, and soy sauce to grasp and mix, and marinate for a while.

2. Peel the lotus root, wash it, slice it, put it in a bowl of water and soak it with a little vinegar.

3. Wash the green onion and cut into sections.

4. Heat the pot until it is 50% hot, add 30 grams of oil to heat, add the beef slices and stir-fry until half-cooked, and serve.

5. Heat the remaining oil in the pot, fry the chives and stir-fry the lotus root slices.

6. Add soy sauce, rice wine and an appropriate amount of water, change to low heat and simmer until flavorful, then add beef slices and stir-fry.

Edible value:

1. The content of minerals and vitamin B in beef is also relatively high, which can effectively nourish the nerves, promote the body's hematopoietic function, and improve the anemia state. Eating more beef can effectively enhance immunity and enhance the body's ability to resist diseases. Beef is a very nutritious food, including rich protein and amino acids, which can effectively promote metabolism.

2. Lotus root is rich in tannic acid and vitamin K, which can help blood vessels constrict and help stop bleeding. In addition, the mucus protein and dietary fiber in lotus root can bind to bile hydrochloric acid in the human body, inhibit cholesterol absorption, and reduce cholesterol content in the body. Dietary fiber can promote gastrointestinal peristalsis, moisten the intestines and laxative, and prevent constipation.

How to make fried carrots with lotus root.

Before making, prepare the ingredients, carrots, lotus roots, etc., and the auxiliary materials thirteen spices. Then wash all the ingredients and cut the lotus root into slices, preferably thinner. Then cut the radish into slices and put them together in a clean dish.

Then put the oil into the pot, when 7 is hot, put all the ingredients in, stir-fry evenly, add a little thirteen spices, and fry for three minutes. In the process of frying, you can add some water appropriately to avoid burning, and after cooking, when it changes color, you can serve it out and eat. When stir-frying, it should be noted that it must be fried quickly over high heat so that its nutrients will not be damaged and the taste will be better.

When making it, it should be noted that after cutting the lotus root into slices, it is best to soak it in water for about 30 minutes, so that some of the starch on its body can be removed, and the taste will be more crispy. Add some white vinegar to soak together, it won't be so easy to blacken, and when you make it, take it out again. When cooking, you can add some sugar to fry it together, it will be easier to digest and taste better.

When stir-frying, you can use peanut oil, you can also use lard, etc.

This practice is very tasty, appetizing, and can make the appetite better. It is also good for the stomach and intestines, and it is easy to digest, so you can eat it in both summer and winter. There are a lot of vitamins in it, which are very good for **, and eating them regularly can make people whiter.

Before cooking, prepare the ingredients, an appropriate amount of carrots, trimmings, thirteen spices, etc. It has a lot of amino acids in it, which is good for the eyes and can prevent myopia. It can also make people's immunity better and prevent many diseases, especially cancer.

How to fry lotus root slices is delicious and simple.

Crispy sautéed lotus root. Ingredients: 1 section of lotus root, 1/2 cap of white vinegar.

Method: 1. Wash the lotus root for later use.

2. Use a stainless steel kitchen knife to cut the lotus root into thin slices, do not use a kitchen knife of pig iron, otherwise the lotus root will soon be black, if you are more particular, you should use a bamboo knife to cut the lotus root.

3. Soak the lotus root in clean water immediately after it is cut, and put half a bottle of white vinegar in the water to prevent the oxidation of the lotus root, which can also make the lotus root more brittle.

4. Put the lotus root slices in a hot pan with cold oil, add salt and stir-fry a few times.

5. During the stir-frying period, pour a little water into the wok from time to time, so that the lotus root will not turn black, if you want to eat spicy, put a spoonful of chili sauce into it.

6. After putting the hot sauce on the lotus root slices, stir-fry evenly and then you can get out of the pot.

When frying lotus roots, pay attention to prevent oxidation of lotus roots, so that the fried lotus roots will be crispy. Next, I will introduce to you what are the benefits of eating lotus root, and let's learn about it together.

What are the benefits of eating lotus root.

First: Effectively improve the quality of sleep treatment.

Lotus root is a favorite of many people, and it is also rich in nutrients that are very good for our body. Modern studies have found that taking lotus root can effectively improve sleep quality, because lotus root has the effect of calming the mind and clearing the mind, eating some lotus root every night can effectively help us quickly fall into deep sleep when sleeping.

If you have insomnia symptoms, you can eat some lotus root, which can help us improve our sleep. There are many more effects of lotus root, let's take a look at it together.

Second: lotus root can nourish the skin.

As we all know, the whole body of the lotus is a treasure, and the lotus root is one of them. Lotus root has a good beauty effect, for example, when we have acne, taking some lotus root can effectively play a role in removing acne. In addition, eating more lotus root every day can make our ** more lubricated and shiny.

Third: Promote brain development.

Modern medical research has found that regular consumption of lotus root can effectively promote brain development, and can also effectively alleviate the aging and degeneration of the brain. For women, eating lotus root regularly can also effectively predict and delay the arrival of menopause, so it is very beneficial to eat more lotus root every day.

Fourth: Fast and healthy** Have a slim and good body.

For those who can't control their appetites but want to, lotus root is a very good food. Experts tell us that eating lotus root regularly can play a very good role, which is mainly due to the fact that lotus root contains a lot of crude fiber, so when we take lotus root, it can not only effectively promote gastrointestinal peristalsis, but also discharge some excess toxins and wastes from the body, so as to achieve the best effect. The taste of lotus root is very delicious, so there are many cooking methods, whether it is stir-fried or soup, it is a very good choice, so it is not easy to get tired of eating.