How to make lotus vegetables delicious, how to fry lotus vegetables to be delicious and home cooked

Sweet and sour lotus root slices

1.Put 2 spoons of sugar, 3 spoons of vinegar, if it is more sour, then 3 spoons of sugar light soy sauce or 1 spoon of extremely fresh, 1 spoon of oil and 3 spoons of water, the size of the spoon is the spoon used to drink soup, mix well and set aside. 2.

Chop the shallots and garlic. 3.Blanch the lotus root slices for 2 minutes, boil the cut lotus root slices and blanch for 2 minutes, this dish can be crispy, or blanched for 3 minutes to achieve a bit of noodle taste.

4.Heat the pan until it smokes. 5.

Stir-fry the green onion, ginger and garlic until fragrant. 6.Stir-fry the lotus root slices a few times to bring out the fragrance.

7.Pour in the juice, the juice is not said to be all in, you can pour it according to how many lotus root slices, fry until the juice is sticky, and you can get out of the pot. Note:

1.The last step is to fry the sticky, why the starch is still sticky because the lotus root contains lotus root powder. 2.

I saw a lot of people asking: Don't you need to put salt? You can put salt, according to the amount of your dish, you can put salt appropriately, put a little more salt when there are more dishes, and taste the saltiness before coming out of the pot.

Nanchang cold lotus root.

Ingredients: 1 lotus root, 1 tablespoon vegetarian oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1-2 teaspoons chili noodles, salt, 1 pinch of chicken essence.

Production process:1Peel the lotus root and cook it until it can be easily pierced with chopsticks.

2.Remove and drain the water and cut into lotus root slices.

3.Mix all seasonings except salt and set aside.

4.Add lotus root slices and mix well, add salt to taste according to the degree of saltiness (I don't put a lot of lotus root, so I hardly need to add much salt is enough).

Wash the lotus cabbage, scrape the skin and cut it into 5 mm square cubes, fry it with green onions and dried chilies, pour some white vinegar when it is almost ripe, then put salt, and fry MSG a few more times

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

Lotus root can do this at home.

How do you fry lotus root to make it delicious? The chef teaches you a new way to eat, the lotus root slices are crispy, white and delicious!

Lotus root is an ingredient that we often eat in our daily diet, especially in autumn and winter, which is a good time to eat lotus root.

Whether it is fried or eaten cold, the taste is crisp and refreshing. Lotus root not only tastes delicious, but also has a very rich nutritional value.

There is a good saying, "Women can't go without lotus root for three days" Women often eat lotus root, ** will become more ruddy and shiny. Although there are many ways to cook lotus root, do you know how to fry lotus root to make it delicious?

Today, the chef will share a new way to eat it, slice the lotus root and stir-fry it with green and red peppers. The fried lotus root slices made in this way are not only crisp and refreshing in taste, but also delicious and delicious to eat.

Detailed method of stir-fried lotus root slices:

2 lotus roots, 25 grams of green and red peppers, 10 grams of chopped green onions, 10 grams of garlic slices, 4 grams of salt, 10 grams of white vinegar, 5 grams of sugar, and an appropriate amount of cooking oil. 2 grams of sesame oil.

Steps:

In the first step, we first prepare 2 lotus roots, scrape the lotus root skin with a scaling knife, and then clean the lotus root for later use.

In the second step, the washed lotus root is changed to a knife and cut the lotus root slices with a thin and uniform thickness. Prepare a clean basin, put the cut lotus root slices into the basin, pour in an appropriate amount of water, add a little edible salt, a little white vinegar, and soak for about 5 minutes.

The third step is to start preparing the ingredients. Wash the green and red peppers and cut the rings. Green onion, garlic, peel and chop the green onion, garlic slices and set aside.

The fourth step is to pour an appropriate amount of water into the pot, boil the water first, and then take out the lotus root slices and pour them into the pot to blanch. Boil the lotus root slices for about 2 minutes, take them out and put them in cold water, drain the water and set aside.

Step 5: Pour an appropriate amount of cooking oil into another pot, and when the oil is heated to 50%, add the chopped green onions, garlic slices, and green and red pepper rings to fry until fragrant.

Step 6: Pour the lotus root slices into the pot and stir-fry over high heat. Then add a little salt, sugar, stir-fry until the lotus root slices are flavored, and then you can put it out of the pot and put it on the plate.

Tips for stir-frying lotus root slices without changing color:

Technique 1, after the lotus root is peeled, it is easy to oxidize and change color, so after the lotus root is sliced, it should be soaked in water in time, and a little edible salt and white vinegar should be added to the water. This can effectively prevent the lotus root from turning black after oxidation.

Technique 2: Before the lotus root slices are fried in the pot, they must be blanched, which can shorten the stir-fry time of the lotus root slices, and the fried lotus root slices are crispy and delicious.

If you fry the lotus root slices directly in the pot, then the lotus root slices are easy to stick to the pan during the frying process, and it will take a long time to fry the lotus root slices to become cooked. After being fried for a long time, the lotus root slices not only have a non-brittle taste, but also change color and turn black.

Therefore, when you fry lotus root slices in the future, you must remember to blanch the water, and do not fry them directly.

What I have shared above is that you have learned the methods and skills of stir-frying lotus root slices? The lotus root slices fried in this way are white, crispy and delicious, and adults and children love to eat them very much.

In fact, lotus vegetables are often eaten in daily life, and even lotus root is a delicious dish, of course, it has been warmly welcomed by many people. Especially when eating ingredients such as hot pot skewers and incense, lotus root has become an indispensable character. However, lotus root is a cold food, so for ladies with cold physical fitness, the frequency of eating lotus root should be reduced.

And in the case of making stir-fried lotus vegetables, what are the practices in life?

How to stir-fry lotus root:

1.Cut the peeled lotus root into slices, and soak the cut lotus root in water.

2.Bring water to a boil and add white rice vinegar.

3.Cook the lotus root until it is broken, and then take out the lotus root for later use.

4.Wash the green onion and cut it into beads.

5.Heat the oil in a pan and stir-fry the duck gizzard twice.

6.Add salt and white sugar seasoning and stir-fry evenly, add green onion beads.

7.Take off the heat and serve on a plate.

So, how to make stir-fried lotus root delicious?

1.Pot friends who love to eat chili peppers can make hot and sour lotus roots, in a similar way, you can add Chaotian peppers.

In addition, before stir-frying the lotus root, you can add a number of dried red peppers to fry until the aroma is fragrant, and then stir-fry the lotus root.

2.When frying lotus roots, they should be fried by fire, and the lotus root that is quickly fried by fire tastes crispy.

3.When stir-frying lotus roots, put some cold water to prevent them from sticking.

4.Ability to add a small amount of sugar to the condiment.

5.Rice vinegar can be replaced with white rice vinegar, and the color of the fried is better, how to make the fried lotus root delicious? Did you know after reading the article?

Stir-fried lotus root slices] Prepare ingredients: appropriate amount of crispy lotus root, a little chopped green onion.

Prepare the ingredients: oil and salt to taste.

Detailed method: 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 the plate can be served on the table to enjoy, such a home-style version: 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 taste of the lotus root slices, it is suitable to eat it on dry days in autumn, simply fry it, it will be served in 2 minutes, crisp and refreshing without blackening, appetizing and delicious and eat, now eat it in season, cool off the heat and moisten the dry special people, it 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.

In fact, lotus root is the lotus root that everyone often eats in daily life, and as a refreshing dish, lotus root is naturally welcomed by many people. Especially when eating hot pot spicy hot pot and other foods, lotus root has become an indispensable role. However, lotus root is a cold food, so for women with a colder constitution, the number of times they eat lotus root should be reduced.

And when making stir-fried lotus vegetables, what are the home-cooked production methods?

Stir-fried lotus root method:

1.Cut the peeled lotus root into thin slices and soak the cut lotus root in water.

2.Bring boiling water and add white vinegar.

3.Add the lotus root, boil until it is broken, and then scoop up the lotus root and set aside.

4.Wash the green onion and cut it into beads.

5.Heat the oil in a pan and stir-fry the lotus root slices a few times.

6.Add salt and sugar to taste and stir-fry evenly, add green onion beads.

7.Remove from heat and serve on a plate.

So, how to make stir-fried lotus root delicious?

1.For friends who love spicy food, you can make hot and sour lotus root, the method is similar, just add chili peppers.

In addition, before stir-frying the lotus root, you can add a few dried red peppers to stir-fry the fragrance and then stir-fry the lotus root.

2.When frying lotus roots, they should be fried over high heat, and the lotus roots that are quickly stir-fried over high heat taste crisp.

3.When stir-frying lotus roots, you can put some cold water to avoid sticking to the pan.

4.You can add a little sugar dressing.

5.Balsamic vinegar can be replaced with white vinegar to make the color more beautiful.

Lotus vegetable dumplings Lotus vegetables need to be blanched.

Preparation of lotus root dumplings:1. The lotus root is rubbed with a rubber, and the lotus root must be rubbed on a positive section, so that it can be rubbed very broken!

2. Look at the lotus root rubbed out is already very broken!

3. Chop it with a knife for a while, because the lotus root contains starch and has a certain stickiness, so it is easy to chop and will not burst everywhere.

4. Look, after only a short chop, it's already very broken!

5. Take out the meat filling, chop the chopped green onion and ginger, thirteen spices, a little soy sauce, sesame oil, and stir well!

6. Stir together with the chopped lotus root, (because I want to eat more lotus root, so the amount of lotus root added is more than the pork filling, the amount of 2:1, but this ratio, the dumplings still taste very fragrant, and the meat taste is very full!) ）

7. The lotus root filling has no moisture, the filling is soft, easy to shape, and it is easy to wrap!

8. Pot-bellied dumplings, cooked dumpling filling, jade in color, and great in taste!

1. Mix lotus root coldly.

Ingredients: 1 lotus root, 4 pickled peppers, appropriate amount of corn oil, appropriate amount of white rice vinegar, appropriate amount of sugar, appropriate amount of salt, 4 Qinghai peppers.

Method: 1. Wash the lotus root peel, cut it into 3 mm thick slices, and chop the Qinghai pepper;

2. Boil the lotus root slices in a pot under boiling water for half a minute, then remove them;

3. Add an appropriate amount of white rice vinegar, salt and sugar, mix well, add pickled pepper and mix well;

4. Heat a clean pot, add an appropriate amount of corn oil to heat, pour the hot oil on top of the chili pepper and nourish it;

5. Pour in the lotus root slices, stir well, and arrange on a plate.

2. Spicy lotus root slices.

Ingredients: a lotus root, 20 grams of peanut oil, an appropriate amount of chili noodles, an appropriate amount of Sichuan pepper noodles, an appropriate amount of sesame seeds, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of mushroom essence, and an appropriate amount of ginger.

Method: 1. Cut the lotus root into thin slices and wash and soak it in cold water;

2. Put a little salt in the water, put the lotus root slices into the pot, turn off the heat as soon as the water is boiled, and remove the lotus root slices in time and put them in cold water;

3. Put the chili noodles, pepper noodles and sesame seeds into a bowl;

4. Stir-fry the ginger in oil until fragrant;

5. Remove the ginger and pour it into the prepared pepper noodles, then release soy sauce, sugar, vinegar and mushroom essence in the chili oil;

6. Remove the lotus root slices from the cold water, pour in the prepared bowl juice, mix well and put on a plate.

Ingredients: 200 grams of lotus root (lotus cabbage), 2 grams of salt, 5 grams of garlic, 2 grams of white vinegar, 1 gram of garlic sprouts. Peel the lotus root and cut it into slices, and wash it with water to remove the starch.

Pour an appropriate amount of oil into the pot and stir-fry the garlic slices. Add lotus cabbage, pour in an appropriate amount of white vinegar and stir-fry evenly. Add an appropriate amount of salt and stir-fry to taste, sprinkle with garlic sprouts.

How to make lotus vegetables:

1. Prepare materials: 200 grams of lotus root, 2 grams of salt, 5 grams of garlic, 2 grams of white vinegar, 1 gram of garlic sprouts.

2. Peel the lotus root and cut it into slices, and wash off the starch with water.

3. Pour an appropriate amount of oil into the pot and stir-fry the garlic slices.

4. Add lotus cabbage and stir-fry over high heat.

5. Pour in an appropriate amount of white vinegar and stir-fry evenly.

6. Add an appropriate amount of salt and stir-fry to taste.

7. Sprinkle with garlic sprouts.

The recipe for lotus vegetables is as follows:

1. Prepare two sections of peeled lotus root, first cut into thick slices, then cut into long strips, and put them in a basin of water to avoid oxidation and blackening of lotus roots. Cut the pork belly into thin slices and put it in a small pot for later use. One green pepper and half a red pepper, cut into long strips, put them in a small pot, and use them to match the color.

a small handful of garlic sliced; a small piece of ginger cut into ginger slices; Cut the millet peppers into sections and put them together in a pot.

2. Boil the water, after the water boils, put in the lotus root, turn it a few times with a spoon to heat the lotus root evenly, blanch the water for about a minute, add the green and red pepper strips, boil for 10 seconds, and then pour out the water.

3. Add cooking oil to another pot and pour it out, then add a little cooking oil, put in the meat slices, quickly stir-fry a few times, fry out the fat in the pork belly, pour in ginger slices and millet peppers, stir-fry a few times, then pour in lotus root and green and red peppers, quickly stir-fry for a while, pour in a little water, add 5 grams of oyster sauce, 10 grams of extremely fresh flavor, stir-fry evenly.

4. Remove from the heat and start seasoning, add 1 gram of salt, 1 gram of sugar, 1 gram of pepper, stir-fry to dissolve the seasoning. Then hook in a little water starch to make the dish taste delicate, and finally pour in a little oil, simply stir well, turn off the heat and put it on a plate.

Steps to make stewed pork ribs with lotus vegetables.

1. After cleaning the pork ribs, add an appropriate amount of water to the pot, add a small amount of ginger slices, bring to a boil, skim off the foam and remove the fishy smell.

2. After the lotus vegetables are cleaned, cut them into small pieces for later use.

3. Put an appropriate amount of water in the soup pot and pour the blanched pork ribs into it.

4. Add ginger slices, green onions, and salt to a boil over high heat, cook over high heat for 15 minutes, then turn to low heat and simmer for 30 minutes.

5. When the ribs are almost cooked, pour the lotus vegetable pieces into it, and when the lotus vegetables are cooked, you can turn off the heat.