The practice of fried lotus root with loofah, how to make fried lotus root with loofah, and the home

1. Ingredients. 1. Ingredients: 200 grams of loofah, 150 grams of lotus root.

2. Excipients: oil, salt, water, etc.

2. Methods and steps.

1. Prepare a loofah and a lotus root;

2. Cutting hob block for loofah;

3. Cut lotus root into sections;

4. Heat the pan with cold oil, first pour the lotus root into the pot and stir-fry;

5. Stir-fry until slightly soft, then add the loofah and stir-fry together;

6. Then add an appropriate amount of water;

7. Simmer until slightly soft and add an appropriate amount of salt;

8. Simmer until flavorful;

3. Efficacy: This is a delicious dish, but also a natural beauty product. The reason why the loofah has miraculous beauty effects is mainly because it has the characteristics of clearing heat and dissolving phlegm, cooling blood and detoxifying.

Traditional Chinese medicine believes that the cold of the lotus root has the function of clearing away heat and annoyance, and is especially suitable for patients with "acne" due to blood fever. After cooking, it changes from cool to warm, has the effect of nourishing the stomach and nourishing yin, strengthening the spleen and nourishing qi and nourishing blood, and is a good food supplement, especially suitable for people who are characterized by weak spleen and stomach, lack of qi and blood, and dry skin and unattractive complexion.

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Ingredients: 350g lotus root, appropriate amount of oil, appropriate amount of salt, appropriate amount of vinegar, 4 dried chili peppers, appropriate amount of light soy sauce, appropriate amount of green onion, appropriate amount of chicken essence.

Steps. Step 11 of the method of stir-frying lotus rootPeel and shred the lotus root, and rinse with water to remove the starch.

Step 22 of the method of stir-frying lotus rootHeat the pot and add the oil, add the chili peppers and green onions and stir-fry until fragrant.

Step 33 of the practice of stir-frying lotus rootPour in the lotus root.

Step 44 of the practice of stir-frying lotus rootStir-fry well.

Step 55 of the method of stir-frying lotus rootAdd salt.

Step 66 of the practice of stir-frying lotus rootDrizzle with a little vinegar.

Step 77Add a dash of light soy sauce.

Step 88 of the practice of stir-frying lotus rootFinally, stir-fry well and add the chicken essence.

Tips: How to cut the lotus root into shreds: When cutting, first cut the lotus root into slices along the direction of the lotus root hole, and then cut it into shreds. The lotus root should be washed with water to remove the starch, so that the fried lotus root is refreshing and non-sticky.

1. Peel the lotus root and cut it into shreds, cut the lotus root vertically, first cut the lotus root into segments of about 15 centimeters, and then cut the lotus root into slices along the lotus root, so that the lotus root slices can not be seen in this way, and finally cut the lotus root slices into thin strips.

2. Soak the lotus root in water to avoid blackening.

3. Pat the garlic with the back of a knife, slice the ginger and cut the green onion into chopped green onions.

4. Get out of the pot to make oil, after the oil is hot, put the green onion, ginger and garlic into the stir-fry, fry them out with a spatula after the fragrance is stir-fried, leaving only the oil containing the onion, ginger and garlic flavor.

5. After the oil temperature is slightly cool, put the dried chili peppers and Sichuan pepper in the boiling pot, if the oil temperature pan is hot, the dried chili peppers will be fried, so it should be cooled.

6. Add the lotus root and stir-fry for 3 minutes.

7. Add cooking wine and vinegar and stir-fry for about three or four minutes.

8. Add salt and monosodium glutamate before leaving the pot, mix well, and then remove from the pot.

1. Ingredients: 280 grams of lotus root, 100 grams of shredded meat.

2. Auxiliary materials: appropriate amount of chicken essence, 8 grams of oyster sauce, a little soy sauce, a little green onion, a little ginger, a little garlic, a little rice vinegar, a little salt hole, a little thirteen spices, and an appropriate amount of oil.

3. Rinse the lotus root with water first, rinse the mud outside, then peel it with a planer knife, and cut it off with a knife at both ends, and a section of lotus root is processed in this way.

4. Rinse it with clean water, cut the lotus root, first cut it into two or three sections horizontally according to the length of the lotus root, then cut it vertically into slices, and finally cut it into shreds, so that the lotus root silk will be cut more slender.

5. Soak the cut lotus root silk in water for ten minutes, so that the starch on the surface of the lotus root can be removed, and the fried lotus root silk will be relatively refreshing and will not stick together to give people a sticky feeling.

6. Wash the green onion, ginger and garlic and shred it for later use.

7. The meat is also cut into shreds for later use, and the pork is fried and eaten, and the loin or outer loin can be eaten, which is relatively tender.

8. Put oil in the pot, after the oil is hot, fry the shredded meat first, and stir-fry the shredded meat until it changes color.

9. Pour in the green onion, ginger and garlic and stir-fry until fragrant.

10. Then pour in the oyster sauce, so that the meat will be more delicious and taste better.

11. After stir-frying evenly, take the lotus root out of the water, pour it into the pot, and stir-fry constantly.

12. Add a little thirteen spices, rice vinegar and soy sauce and stir-fry.

13. Add an appropriate amount of boiling water, cover and simmer for about 5 minutes.

1. Ingredients: 400g lotus root, half a red pepper.

Ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of green onion.

Prepare lotus root, 2-3 green onions and half a red pepper.

2. Put the lotus root in boiling water and cook for 10 minutes to cut it well.

3. Because the lotus root is rich in starch and sticky, it is easy to fry the mustache, so it must be soaked in water after cutting it into shreds.

4. Pile the lotus root into a plate and drain the water.

5. Shred the red pepper and green onion.

6. After the pot is hot, add a little oil, and then add the red pepper and stir until fragrant.

7. After the red pepper is slightly cooked, add the green onion segments.

8. Finally, pour in the lotus root and stir-fry quickly.

9. Then add salt, monosodium glutamate, and a little soy sauce.

10. Put some water in the pot before starting the pot, and you can put it on the plate.

Lotus root and loofah can be eaten together, and loofah lotus root slices can be fried together, the following is the method.

Prepare ingredients: lotus root, loofah, chopped pepper, salt, oil, monosodium glutamate.

1. First of all, we remove the skin of the lotus root, wash it, and cut it into hob blocks with a knife, as shown in the figure below.

2, and then we remove the skin of the loofah, and Xun Xun Li also uses a knife to cut it into rolling knife pieces, as shown in the figure below.

3. Then put oil in the pot, put in the lotus root pieces when it is hot, then stir-fry a few times, pour water and boil in it.

4. After boiling, add the loofah and stir-fry a few times, then add the chopped pepper and stir-fry evenly.

5. Finally, put salt and monosodium glutamate, adjust the taste, and you can eat it out of the pot.

Stir-fried shredded lotus root with shredded pork.

Ingredients: 1 section of lotus root, 2 taels of shredded meat, shredded green onion, shredded ginger, shredded green garlic, edible oil, light soy sauce, salt, sugar, appropriate amount of chicken essence.

Method: Peel and shred the lotus root, wash it with water and control the water for later use. Take a clean wok, sit on the fire, heat it, pour in the cooking oil, and cook it until it is hot, stir-fry the pot with green onion and ginger, pour in the shredded meat and fry until it changes color, add soy sauce and stir-fry evenly.

Stir-fried shredded lotus root with shredded pork.

Ingredients: 2 sections of lotus root, 100 grams of meat, 1 green onion, 3 slices of ginger, 3 cloves of garlic.

Seasoning: 10 grams of light soy sauce, 10 grams of cooking wine, 2 grams of salt, 5 grams of sugar, 2 grams of chicken essence.

Method: First wash the lotus root, peel and shred, and take the pork out of the refrigerator to thaw and cut into shredded meat. Remove from the pot and add the oil, add the pre-chopped green onions, ginger and garlic and stir-fry.

Add the shredded meat and stir-fry, after the shredded meat changes color, add cooking wine, light soy sauce and sugar. Add the lotus root and stir-fry, add salt and chicken essence for a while.

It's not terrible to encounter cooking problems, just ask more if you don't understand, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Ingredients: 240g lotus root, 150g chicken offal

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of starch, appropriate amount of white sugar.

Steps. 1.Prepare cleaned chicken offal, lotus root, green onion and ginger.

2.Cut the lotus root diagonally into slices and then into thin strips.

3.The cut lotus root should be soaked in cold water to soak the starch, and finally cleaned and drenched in water.

4.Cut the chicken offal into thin strips, shred the ginger, chop the green onion into chopped green onions, and put it in a bowl and mix with light soy sauce, salt, sugar, pepper and starch.

5.Also cut some shredded green pepper as a topping.

6.Put oil in the pot, first add the green pepper when the oil is hot, and then add the lotus root.

7.Quickly turn it twice, season with salt and set aside. Note: The lotus root silk out of the pot should be slightly raw, so that it will not be too cooked when stir-fried again.

8.Pour oil into the pan and add the chicken offal.

9.Stir-fry the chicken offal, add the fried lotus root, and stir-fry all of them.

The lotus root silk is fried like this and delicious:Ingredients: 400 grams of lotus root, 1 spoon of chopped chili, 4 cloves of garlic, 1 Xiangling jujube onion, 2 spoons of cooking oil, 1 spoon of soy sauce, 2 spoons of rice vinegar, 5 grams of sugar, 3 grams of salt, half a spoon of sesame oil.

Steps: 1. The ingredients are ready.

2. Peel and shred the lotus root, chop the chives and garlic.

3. Remove the oil from the pan, put in the cooking oil, add the crushed garlic after the oil is hot, and fry until fragrant.

4. Add chopped chili peppers and stir-fry for a while.

5. Add the lotus root shreds and stir-fry evenly.

6. Add an appropriate amount of water, cover with a lid, and accelerate ripening.

7. Add soy sauce to enhance the flavor.

8. Add rice vinegar and stir-fry evenly.

9. Add sugar to neutralize the sour taste of rice vinegar.

10. Add salt to taste according to your taste.

11. Stir-fry until the taste of the lotus root shreds suits you, and pour in sesame oil to enhance the flavor.

12. Sprinkle with chopped chives, stir the plums evenly, turn off the heat and remove from the pot.

13. Serve on a plate.

The steps to stir-fry the delicious fried lotus root are as follows:

Step 1:

Shred the lotus root and soak it in white vinegar water for a few minutes.

Step 2:

After the wok is preheated, add vegetable oil until it produces oil streaks, cut the garlic into minced garlic, pour it into the pan and stir-fry until fragrant; Pour in the shredded carrots and stir-fry; Pour in the lotus root and fry until broken.

Step 3:

After adding the black fungus and stir-frying quickly, add an appropriate amount of salt and chicken essence, and finally sprinkle with chopped green onions, and you can get out of the pot.

How to pick lotus roots:

Clause.

1. Look at the color

When we buy lotus root, we should first pay attention to the color of the lotus root. Generally, normal ripe lotus roots are yellowish or dark pink, and the surface of the lotus root will be stained with soil. If the color of the lotus root is particularly white and shiny, then this kind of lotus root should not be chosen.

If the appearance of the lotus root is blackened, it means that the lotus root may have gone bad, so don't buy it.

Clause.

Second, look at the lotus root festival

When we are choosing lotus roots, we can take a look at the lotus root festival. Lotus roots grow one by one, and the number of lotus root nodes does not affect the quality. The lotus root node is relatively thick, indicating that the growth is more fully developed and the maturity is sufficient, so the taste of the lotus root is also relatively good.

Clause.

3. Look at the lotus root holes

When buying lotus roots, we need to look at the vents in the middle of the lotus roots, and the lotus roots with large vents taste better. At the same time, we need to look at the number of lotus root holes, if we pay close attention, we will find that the number of lotus root holes is different, which also determines the taste of the lotus root.