The home cooked practice of dry pot lotus root slices, how to make spicy and refreshing rice quickly

The dry pot dishes that can't be missed in summer are appetizing for the spleen, and the taste buds on the tip of the tongue are numb and spicy enough to have a taste. The method is simple, the ingredients are few, and it is completely swept away as soon as it is served. Spicy dry pot lotus root slices, fragrant, numb, spicy, taste buds on the tip of the tongue.

In fact, I wanted to buy a dry pot a long time ago, but every time I was ready to buy it, I was thinking, anyway, I ate it while it was hot as soon as it came out ......of the pot, and I didn't drink and chat with people, so there was no need to use a dry pot and an alcohol stove, so until now, I still haven't bought the dry pot I have been thinking aboutIn fact, you can make all kinds of dry pot dishes without a dry pot, the method is the same, but the last step is missing to put it into the dry pot and light the alcohol stove. Then today, let's have a delicious dry pot lotus root slices that can be made without a dry pot.

The whole body of the lotus root is a treasure and is rich in nutrients, rich in iron and calcium. Clear heat and cool blood, laxative and diarrheal, strengthen the spleen and appetize. Lotus root can be eaten raw, fried, stewed, and can also be used to make soup, sugar lotus, snacks and so on.

Dry pot lotus root slices] 1First of all, we prepare the ingredients, a section of lotus root, peel off the skin, beat the lotus root into squares, and then cut it into slices and put it on a plate for later use. Don't cut it too thickly, as this will make it easier to absorb the flavor.

2.A piece of ginger, cut into diamond-shaped slices, a handful of garlic, also cut into slices, put together with the ginger, and a pinch of tempeh.

Cut a section of green onion into thin slices and put it in a dry pot to pad the bottom. Take another section of green pepper, cut it into chili rings, and a red pepper, after cutting, put it together with the green pepper for later use.

3.In order to cook the lotus root slices evenly, now I blanch the lotus root slices, boil the water in a pot, and turn on a high heat to bring the water to a boil. After the water is boiled, pour in the lotus root slices, blanch the water for ten seconds, rinse with clean water after pouring out, control the moisture, blanch the lotus root slices, and it is not easy to turn black. <

4.Next, we start cooking, heat oil in the pot, grab a little pepper, a handful of red peppers, turn on low heat, be careful not to fry the red peppers, smell the fragrance of the peppers, pour in garlic and ginger slices, add bean paste, fry the red oil of the bean paste, and pour in the lotus root slices.

5.Turn on high heat and stir-fry quickly, add light soy sauce, stir-fry for a while, add salt, chicken essence, pepper, sugar, stir-fry to dissolve the seasoning, continue to stir-fry for 1 minute, pour in the chili rings, stir-fry a few times over low heat, add chili red oil, stir evenly and remove from the pot, pour the lotus root slices into the dry pot with the bottom of the green onion. <

Cut the lotus root into slices, soak it in water, and wipe it dry; Put oil in a pot, stir-fry garlic slices, chopped green onions, dried chilies, add bean paste, light soy sauce, dark soy sauce, oyster sauce, pour in lotus root slices and onions and stir-fry over high heat, stir-fry until colored.

First put the lotus root into the pot and blanch it, then take it out, then add an appropriate amount of oil to the pot, cut the lotus root into slices and put it in, then add some light soy sauce and dark soy sauce salt, oyster sauce, cooking wine, chili pepper, stir-fry evenly, and then stir-fry over high heat, and wait for the stir-fry to taste.

We have to cut the lotus root slices into slices, then filter them in the water several times, and finally smear the pot with oil, stick the lotus root slices on the pot, and sprinkle with chili powder.

Ingredients: 600 grams of lotus root, 50 grams of peanuts.

Excipients: 6 ml of peanut oil, 3 grams of salt, 2 ml of light soy sauce, 1 ml of dark soy sauce, 15 grams of dried chili pepper, 1 gram of Sichuan pepper, 10 grams of garlic, 10 grams of coriander.

1. Prepare ingredients: lotus root, peanuts, dried chili peppers and other ingredients.

2. Peel the lotus root, wash it and slice it.

3. Fry the peanuts in an oil pan and drain the oil.

4. Continue to fry the lotus root slices, remove them after frying, and drain the oil.

5. Heat the pan, pour the oil, stir-fry the garlic slices, add the dried chili peppers and peppercorns, and stir-fry until fragrant.

6. Add the fried lotus root slices and stir-fry.

7. Stir-fry raw soy sauce and dark soy sauce.

8. Add peanuts and coriander and stir-fry.

9. Add salt and stir-fry.

The preparation method of this dish is very simple, first clean the lotus root, then cut it into thin slices, then add salt, oyster sauce, light soy sauce, cooking wine, millet spicy marinate for 15 minutes, then pour in the appropriate amount of chili oil, stir well.

After cutting the lotus root into slices, soak it in water for a period of time, then put oil in the pot to heat, then put some seasonings, put the lotus root slices in it and fry it after it is fried, then add some sugar and mix evenly.

If you want to make this dish more delicious, you should put some chili peppers in the lotus root slices, and it will be more delicious if it has a spicy taste.

1. It is suitable for making lotus root clips to tell stupid lotus roots, and the whole body must be generally thick, so that the lotus root clips are more uniform and good for nuclear friends to see. If you think it doesn't matter, you don't need to care about it anyway.

2. Why is it one centimeter, because this thickness is just right, not thin or thick, and it tastes good. Be careful when cutting, lotus root is generally brittle, too strong, and easy to break.

3. In this way, the lotus root is to continue to form a small box. Okay to do the following further. Be careful when cutting than in the second step.

4. You have to be careful in this process, if you are not careful, the lotus root will break. Remember not to fill too much when filling in the meat foam, there is a thickness of centimeters, lotus root clip, the protagonist is lotus root, not meat foam, otherwise it will become a ball.

5. The viscosity of the flour should be picked up with chopsticks and not falling down quickly, but slowly declining, very slowly. This kind of flour paste can wrap the lotus root clip well. Use chopsticks to hang the lotus root clips one by one with paste, and wait for the next step.

6. Heat the front of the oil pan over high heat, after heating for a few minutes, put a lotus root clip to test the temperature, if it makes a sizzling sound of frying oil as soon as it is put in, it indicates that the temperature of the oil temperature is appropriate, and it can be changed to low heat. Remember to turn over the lotus root clip when frying it, and you can take it out when both sides of the lotus root clip turn golden brown.

7. The next time you eat it, you must fry it again in oil, and don't use steaming to add it to Chang Heat, otherwise it won't be delicious.

The most authentic tips for dry pot lotus root are:

1. Soak the lotus root in water to soak off the excess starch, and it will not be sticky when fried.

2. Be sure to stir-fry over high heat.

Here's how to make it:

Ingredients: 1 lotus root, half a green pepper, 3 dried chilies, 1 green onion, 3 slices of ginger, 3 cloves of garlic, appropriate amount of crushed peanuts, appropriate amount of cooked sesame seeds.

Steps: 1. Clean the lotus root, peel off the outer skin, remove the two ends, cut it into thin slices with a knife, and soak it in water to remove the starch in the lotus root.

2. Boil hot water in a pot, blanch the lotus root slices after the water boils, the time is not too long, the water can boil again, remove it to cool, and drain the water.

3. Cut the dried chili pepper into small pieces with scissors, cut the ginger into thin slices, three or four slices, slice the garlic, slice the green onion and set aside.

<>5. Add the blanched lotus root slices and stir-fry evenly, then add a spoonful of light soy sauce, a spoonful of sugar, a little salt, and continue to stir-fry for 2 minutes.

6. Add green peppers and stir-fry evenly to taste, sprinkle in crushed peanuts and cooked sesame seeds before leaving the pot and stir-fry evenly.

You need to clean the lotus root first, cut it into thin slices, add green onion and ginger slices to the pot and stir-fry until fragrant, then pour in the lotus root, add sugar and light soy sauce to it, sprinkle with chopped green onions, and stir-fry for ten minutes to get out of the pot.

You need to blanch the lotus root slices with water in advance, be sure to use a chili pot to boil the pot, and when you get out of the pot, pour in some sesame seeds, and the lotus root that comes out of this way is very delicious.

Be sure to fry the lotus root slices with dried chili peppers, pour sesame seeds when out of the pot, and use vinegar to boil the pot, so that the dry pot lotus root is very fragrant.

Ingredients: lotus root.

A piece of dried chili.

Small half bowl [according to your own spicy taste].

Green onions, garlic sprouts, ginger, green peppers.

Appropriate amount of Pixian watercress.

Stock: Appropriate amount. Appropriate amount of salt, oil, cooking wine, chicken powder.

A little dry pot lotus root preparation.

Slice the green onions, garlic sprouts, green peppers, and ginger for later use.

Slice the lotus root, blanch it in hot water, then put it in cold water and soak it in cold water, and start to stir the chili pepper and ginger slices in cold oil over low heat, after the fragrance comes out, cook the fragrance under the peppercorn powder, fry the onion and garlic sprouts to make the fragrance, put it into the Pixian bean paste and continue to stir-fry, and finally put in the lotus root that has been blanched in the water, put a little stock, and then put the salt, oil, cooking wine, chicken powder seasoning sand bowl on the fire and heat it, and then put the fried lotus root in and cover it, and stuff it slightly for 1-2 minutes.

Tips: Remember to cook vegetable oil and cool it before cooking, otherwise it will smell like raw oil

Ingredient breakdown.

The main ingredient is 1 section of tender lotus root.

2 green peppers. 2 dried chilies.

Appropriate amount of Sichuan pepper as an excipient.

1 gram of cumin powder.

5 slices of ginger. 5 garlic cubes.

1 gram of white sesame seeds.

2 grams of sugar, 4 grams of salt.

A spoon of tempeh sauce.

Cumin flavor. The frying process takes ten minutes.

Normal difficulty. Steps to prepare the lotus root in a dry pot.

1. Preparation of materials.

2. Peel and cut the lotus root, soak in water and set aside.

3. Stir-fry Sichuan pepper in an oil pot, add ginger slices, garlic and dried chili peppers, after the spicy taste, put in the bean paste and stir-fry well4, pour in the lotus root slices and stir-fry, add the green pepper segments, salt and sugar, 3. Adjust the spoon water and continue to fry well, and the water can be dried Tips

The lotus root can be packed in a dry boiler, don't forget to light the solid alcohol under the pot, and add pepper and pepper to it.

Medium size fish with ingredients.

Two pieces are about 500g

Hot pot base. 50 bean paste.

30g cooking wine, green onion and ginger.

Dried garlic and sea pepper. Some dried peppercorns.

The practice of boiling the fish.

Defrost and cut the fish into pieces, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and marinate for 10-15 minutes with green onion and ginger.

The marinated fish juice water, green onion and ginger should be poured out, and can no longer be used, so as not to be killed in order to save. Wrap the fish in soybean flour and fry it in a pan.

When the oil is 7-8 years old, put the fish and fry them with chopsticks, and don't pour them all down. If the fish is cut large, make a few cuts with a knife on the surface. Fry until the surface turns yellow, don't fry it, otherwise it will get old when you burn it later.

After the fish is fried, scoop it up and re-prepare the green onion, ginger, garlic, dried chili pepper and Sichuan pepper. Add a little oil and sauté until fragrant.

Then add 2 spoons of watercress, hot pot base, if there is not much fish, only half of the ingredients (about 50g), otherwise it will be salty. I bought Qiuxia's roast chicken seasoning. The base material is in hand, I have it in the world!

If you need a vegetarian base, if it is potatoes, celery or something, stir-fry it together when stir-frying. I added kelp, send it in advance, and add two bowls of underwater kelp to cook together after the ingredients are fried (the kelp should be soaked more, otherwise it will be salty.) ）

When the kelp is soft, you can add the freshly fried mousefish, simmer for about 3 minutes, add the green onion and simmer for another 1 minute. Use chopsticks to pluck the fish and start the pot when it is cooked, otherwise it will not taste good when it is old.

The meat is tender and flavorful, with full color and flavor.

Ingredients: 500g lotus root

500g pork belly

Excipient: red pepper.

4 cloves of garlic to taste oil.

Salt to taste, Haitian soy sauce.

Garlic sprouts to taste. Chili sauce to taste.

Appropriate amount of spicy powder.

Chicken essence to taste. Appropriate steps.

1.Cut the lotus root into thick pieces and set aside.

2.Cut the red pepper into cubes and set aside.

3.Cut the garlic sprouts into pieces and set aside.

4.Slice the garlic and dice the ginger.

5.Slice the pork belly and set aside.

6.Put water in the pot, open the water into the lotus root and blanch the water, blanch the lotus root over the cold water 7Put oil in a pan and stir-fry the pork belly when the oil is hot.

8.Stir-fry until the pork belly is cooked with fat, and fry the chopped garlic, ginger and red pepper until fragrantThen put the lotus root in the stir-fry, and then add the chili sauce and stir-fry.

10.Add Haitian soy sauce and stir-fry to color.

11.After adding spicy powder and stir-frying chicken essence, because the chili sauce and Haitian soy sauce have salt, there is no need to put salt in it, otherwise it will be very salty.

12.Add the garlic sprouts and stir-fry out of the pan and put on a plate.