There are many ways to make lotus root, how to make it delicious?

The easiest way to make lotus root is to clean it and cut it into slices, stir-fry it in a pan with a small amount of sugar, chicken essence and salt. Another way is to blanch the pepper with salt and white vinegar and pickle it is also very delicious.

There are many ways to make lotus root, stir-fried, cold, steamed, fried, and eaten raw. Here is a practice of soaking lotus root belts. Clean the lotus root, cut it with an oblique knife, cut it and soak it for a while, blanch it with boiling water, add an appropriate amount of salt, and cooking oil.

The recipe is to add cold boiled water to the container, add pickled pepper, salt, ginger, and garlic. Sichuan pepper, vinegar, and then put in the drained lotus root, seal it in plastic wrap and put it in the refrigerator, and you can eat it the next day, which is very refreshing. It can also be made into spicy stir-fried lotus root with pickled pepper lotus root, hot and sour fried lotus root, spicy stir-fried lotus root, and casserole lotus root are all delicious dishes.

Handle the lotus root ribbon and cut the bevel into thick slices. Drain the water. Prepare pickled peppers, dried chilies, ginger slices and garlic cloves, finely diced. Heat oil in a pan and stir-fry until fragrant.

Add some salt, light soy sauce, add some vinegar, add some sugar, and continue to stir-fry over high heat. Stir-fry and serve.

The salad is delicious. First, wash and soak the lotus root with water, and prepare the dipping sauce with green onions, ginger, garlic, oil, vinegar, soy sauce, and light soy sauce. Then pour over the lotus root flour and stir.

The lotus root belt, also known as the lotus root whip, is the tender rhizome of the lotus root. The lotus root belt naturally carries the fragrance of lotus root. A lotus root belt is a slender rhizome that is cut off after a flower bud grows on the top of the lotus root.

It can be as long as chopsticks, as thick as a finger, fresh and juicy, and packed with nutritional value. Lotus root is cold, has the effect of clearing heat and cooling blood, and can be used for ** fever; Lotus root is sweet and juicy, especially beneficial for people with thirst, nosebleeds, hemoptysis, and fever and bleeding. Lotus root contains a lot of tannins, which can constrict blood vessels and stop bleeding.

Lotus root can also cool blood and bleed. Traditional Chinese medicine believes that lotus root can stop bleeding without stasis, and is a good medicine for fever. Lotus root has high nutritional value, rich in trace elements such as iron and calcium, rich in vegetable protein, vitamins and starch, and has obvious effects of replenishing qi and nourishing blood and enhancing human immunity.

Wash the lotus root belt, cut it into small pieces and soak it in water to prevent oxidation. Bring the water in the pot to a boil, add the lotus root, heat for 10 seconds, then remove. Soak in ice water to make the flavor crisp and tender.

Take a glass jar, add the drained lotus root belt, ginger slices, garlic, pickled pepper, pepper, salt, sugar, pickled pepper water and white vinegar, seal and marinate for one hour. Cut the dried chili peppers into sections, the fresh red peppers and ginger into shreds, and the lotus root diagonally into sections. Put the oil in a pan, sauté the ginger and dried chili peppers until fragrant, add the lotus root and sauté for a while.

Add salt, sugar and white vinegar, add red pepper and stir well. <>

Raw lotus root is cold, and raw cold salads are difficult to digest. People with spleen and stomach deficiency and diarrhea should not eat raw lotus root, because raw lotus root is harmful to the spleen and stomach, so boiled lotus root should be eaten, preferably hot. If the lotus root is black and smelly, don't eat it.

Do not use iron when boiling the lotus root to avoid turning black when boiling the lotus root. Cut lotus roots cannot be stored directly. After cutting, put it in water and make it immediately.

Store in plastic packaging. Soybeans and lotus root should not be eaten together. Soybeans are rich in iron and should not be eaten with lotus root, which contains a lot of fiber, because fiber affects the body's absorption of iron.

Here's how to make a delicious lotus root:Ingredients: 300g lotus root.

Excipients: 1 red pepper, 3 cloves of garlic, appropriate amount of oil, a little sugar, an appropriate amount of salt, an appropriate amount of Zhaosui vinegar, and a little chicken essence.

1. Prepare the ingredients, cut the lotus root with an oblique knife and soak it in water for later use.

2. Heat the oil in the pot until it is 70% hot, add the chopped red pepper and garlic and stir-fry until fragrant.

3. Drain the lotus root and pour it into the pot and stir-fry for a while.

4. Pour in half a spoon of sugar and an appropriate amount of salt, stir-fry evenly.

5. Pour in an appropriate amount of vinegar and a little chicken essence, stir-fry evenly and then get out of the pot.

The delicious method of lotus root is as follows:

Tools Materials: lotus root, ginger slices, garlic cloves, millet spicy, pickled pepper, green peppercorns, white vinegar, sugar, salt, water, jars, pots, basins, knives, chopping boards, refrigerators, small plates.

1. Fresh lotus root belt to buy it back and rinse it clean, pay attention when purchasing, do not choose the kind of sedan sail that is too tender, so that the bubble is not so crispy, and you can pick an old one. Find a large bowl, clean the lotus, scrape off the surface of the lotus root and cut it into sections, then put it in water, let it soak, pay attention to add some water, otherwise it is easy to oxidize.

2. Prepare the accessories for the lotus root belt, cut the millet into sections, crush the garlic, wash the ginger, peel and cut it into slices, rinse the peppercorns, and choose green peppercorns to make the fragrance stronger.

3. Put water in the pot, boil it over high heat until it boils, then put in the lotus root belt we prepared and start blanching, about 2 minutes, take it out and put it in ice water.

4. Find a pickled jar, pour all the lotus root after cooling, and then pour all the pickled seasonings into it, put in an appropriate amount of cool white boil, add white vinegar, sugar, and salt.

5. Stir it well with long chopsticks, put it in the refrigerator for about 4 hours, take out a small dish, put the soaked hail lotus root belt into it, and a crisp cool lotus root belt is made, cool and greasy.

1. Ingredients: 400g lotus root, appropriate amount of oil, a little salt, a little garlic slices, a little vinegar, a little chicken essence.

2. Clean the lotus root, the lotus root is born to be fried and delicious, no need to add meat, it is to maintain the original flavor of the lotus root.

3. When you fry it, cut it when you cut it, and if you cut it early, it will oxidize and turn black.

4. Put more oil in the pot, the oil is too little, and the lotus root is a little astringent. Let the garlic slices stir in the pan until fragrant.

5. Pour the lotus root into the pot, turn on the heat to the maximum, and the taste will be much worse when fried over low heat.

6. Sprinkle in salt, don't eat salt with lotus root, don't give too much.

7. Put some vinegar again, and the fried lotus root must be vinegared to release the good taste of the lotus root.

8. Finally, put some chicken essence and stir-fry evenly to get out of the pot.

9. The lotus root belt can not be fried for too long, and it will not be crispy and tender when it is old, so it is necessary to master the time. Because I can't eat chili peppers lately, there are no chili peppers, and if I put some red peppers, it will taste even better.

1. Pickled pepper lotus root, washed lotus root, cut obliquely into small sections, put it in boiling water, then take it out, put it in a small jar, put in pickled pepper crushed, ginger slices, garlic, pepper, salt and sugar, pickled pepper water.

2. Pour a little more white vinegar, shake it slightly after sealing, marinate for an hour and then eat, followed by hot and sour lotus root, cut dried chili peppers into sections, and shred ginger.

3. Cut the lotus root belt into sections, heat the oil from the pot, add the ginger shreds and dried chilies, add the lotus root, add salt, and so on.

Many people don't know what a lotus root is a lotus root, which is a young rhizome of a lotus and consists of an internode and a terminal bud at the top of the rhizome. Compared with the lotus root belt, the lotus root belt is thicker, crisp and tender, which is very suitable for stir-frying, and those who like to eat lotus root can try this sweet and sour lotus root belt.

Ingredients: 250 grams of lotus root, 2 shallots, 5 grams of cooking oil, 1 gram of salt, 6 grams of sugar, 5 grams of white vinegar, 1 gram of light soy sauce.

The preparation of sweet and sour lotus root belt:

1. Wash the lotus root and cut into sections, and cut the shallots into chopped green onions;

2. Pour oil into the pot, heat the oil to 5 hot, add sugar and fry until melted, then add salt, white vinegar and light soy sauce and stir-fry evenly, and then add lotus root and stir-fry evenly;

3. Fry until broken, put it out and sprinkle with chopped green onions.

Tips: Lotus root exudes a unique fragrance, and also contains tannins, which have a certain spleen and antidiarrheal effect, can increase appetite, promote digestion, and be appetizing and healthy. To eat lotus root, you should choose one with yellow-brown skin, thick and white flesh, if it is black and has a peculiar smell, it should not be eaten.