Who knows how to make sweet and sour lotus root?

Preparation of sweet and sour lotus root.

Ingredients: 1 piece of lotus root, sugar, vinegar, salt, chicken essence, thickening, chopped green onion.

Method: Slice the lotus root, start the oil pan, add water while frying the lotus root, so that the lotus root will not be black, the color is very translucent, add water and fry for 5 minutes continuously, add 2 spoons of sugar, 2 spoons of vinegar, salt, a little chicken essence, continue to fry, after the flavor, add the pre-adjusted thickening, turn a few times, and scatter the green onion!

Ingredients: 500 grams of lotus root.

Excipients: 30 grams of peanut oil and 5 grams of sesame oil.

5 grams of cooking wine and 35 grams of sugar.

10 grams of rice vinegar and 1 gram of refined salt.

Method:1Remove the knots and peel the lotus root, cut the coarse knots in half, cut them into thin slices, and rinse them with water.

2.Put oil in the pot, burn until it is hot, put in the peppercorns, fry until fragrant, take it out, then stir-fry the green onion slightly, pour in the lotus root slices and stir-fry, add cooking wine, refined salt, sugar, rice vinegar, wait for the lotus root slices to mature, pour in sesame oil.

1. How to cut sweet and sour lotus root:

Wash and peel the lotus root, cut it into thin slices with a knife, or cut it into semi-circular slices, or cut it into segments and dices.

Second, the practice of sweet and sour lotus root:

Ingredients: 200 grams of lotus root, 1 green onion, 1 tablespoon sugar, 20 ml vinegar, 2 tablespoons oil, 5 grams of salt.

1. Cut the lotus root into thin slices and cut the green onion into sections.

2. Heat oil in a pot, add green onions and stir-fry until fragrant, then add lotus root and stir-fry.

3. Stir-fry a few times, add salt, sugar and white vinegar.

4. Stir-fry a few times and serve.

How to make sweet and sour lotus root slices: 1. Add white sugar and white vinegar to water, boil and cool thoroughly, and the amount of water is better than the lotus root slices.

2. Slice the lotus root into thin slices.

3Put it in water, put it in the refrigerator for 8 hours and serve.

Sweet and sour. After I soaked the lotus root with this water, I can soak it again next time, ha, I have eaten it for several days, and every time I soak it, the water will be boiled again and cooled thoroughly, and I will put 1 gram of salt.

The easiest way: first of all, remove the knots and peel the lotus root, cut the coarse knots in half, cut them into thin slices, and blanch them with boiling water for one minute; Afterwards.

Take it out and mix it hot with refined salt, sugar, rice vinegar and sesame oil.

1. First of all, prepare the following ingredients: 300 grams of lotus root, 15 grams of white vinegar, 2 grams of salt, 15 grams of white sugar, 15 grams of fungus, 1 gram of chicken powder, 7 grams of water starch, 500 ml of water, and 5 grams of cooking oil. The specific steps are as follows:

The first step is to peel and slice the lotus root, as shown in the picture below.

2. The second step is to prepare white vinegar, white sugar, salt, water starch, chicken powder, stir the dough and stir, as shown in the figure below.

3. The third step is to boil water, pour in lotus root slices, and blanch the water, as shown in the figure below.

4. The fourth step is to stir-fry the cooking oil, lotus root or potato chips over high heat, as shown in the figure below.

5. In the fifth step, add the fungus, stir-fry, pour in the sweet and sour sauce, and stir-fry evenly, as shown in the figure below.

1. First of all, remove the two ends of the lotus root, take a section of washed and peeled lotus root and cut it vertically into thick slices.

2. Cut the lotus root into thick slices and then cut it into thick strips.

3. Cut the lotus root into strips and then change the knife into diced lotus;

4. After the lotus root is diced, wash off the starch with water, then soak it in water, and pour it out when it is fried.

1. When making sugar root, you should prepare a lotus root, 200 grams of glutinous rice, 80 grams of brown sugar, 50 grams of rock sugar, and prepare an appropriate amount of sugar osmanthus, and prepare a tool that can eliminate the skin of the lotus root, rinse the fresh lotus root in clean water, cut off both ends of it with a knife, and then use a tool to remove its skin.

2. Wash the prepared glutinous rice with water in advance and soak it in clean water for a time of 10 to 12 hours, and then rinse it with water, put the soaked glutinous rice in a small spoon, directly into the small hole of the lotus root, and compact it with chopsticks.

3. Fix the small hat cut off the lotus root with a toothpick, then put the processed lotus root into the pot, add water, be sure to submerge the lotus root, boil it over high heat, and then cook it over low heat, put in the prepared brown sugar when boiling and continue to boil, about 50 minutes, if the amount of water becomes less, add some, boil for 50 minutes, and then put in the rock sugar, and continue to cook over medium heat for about 50 minutes. Raging.

4. After cooking, take out the lotus root and cut it into slices and place it on a plate, then take out the juice in the pot, pour it directly on it, and finally sprinkle it with sugar osmanthus and serve it on the table. The practice of sugar root is not complicated, but there are certain tricks in the production, not only to control the time when cooking, but also to control the fire, only in this way can the glutinous rice in the lotus root be completely cooked, in order to make the good taste of the sugar lotus root.

<>1. Put the lotus root balance on the cutting board and cut it into round slices, or put the lotus root up and cut it into slices, and then cut it into shreds. Don't cut it horizontally, slice it horizontally and then shred, the lotus root will be very broken and waxed, and it will not become silk. Remove the knots and peel the lotus root, cut the coarse knots in half, cut them into thin slices, and rinse them with water.

2. In order to prevent the lotus root from changing color, you can soak it in light salt water, and a few drops of vinegar in the water can also prevent it from being oxidized.

3. After the lotus root slices are cut, soak them in clean water, on the one hand, wash away the sticky substances in the slippery posture, and on the other hand, prevent them from changing color and stir-fry their color is not good-looking.

4. When frying lotus root slices, the more they are fried, the stickier they become, you can add a little water while frying, which is not only easy to fry, but also the fried lotus root slices are white and tender.