The simplest way to make sweet and sour lotus root, sweet and sour lotus root slices

The head chef teaches you to make sweet and sour lotus root slices, which taste sweet and sour, the tutorial is detailed, very crispy, and easy to learn.

Today I will share with you a "sweet and sour lotus root slices" home-cooked practice, lotus root is what we often call lotus vegetables, but the name of the north and south is different, slightly sweet and crisp, very refreshing, can be eaten raw or cooked, and the medicinal value is quite high, it is the old and young women and children, the frail and sick people on the best food and nourishing treasures.

Let's share it with you in detail, the detailed method of this simple and quick appetizer, and friends who like it come and learn it.

Sweet and sour lotus root chips] 1First of all, let's prepare the ingredients: a section of lotus root, peel off the skin, cut it in half from the middle, then cut it into thin slices, put it in a pot for later use, a few shallots, cut into green onions for later use.

2.After the ingredients are ready, we first blanch the lotus root slices, boil water in the pot, put the lotus root slices in the pot with warm water, after the water is boiled, blanch the water for 2 minutes, wait until the lotus root slices are blanched, pour out the water control and set aside.

3.Add a little cooking oil to the pot, add a spoonful of water, add 100 grams of sugar, 2 grams of salt, 20 grams of balsamic vinegar, stir the pot constantly, dissolve the sugar, add dark soy sauce to adjust the color, and mention the base color.

4.After the water boils, the soup is thick and foamy, pour in the blanched lotus root slices, quickly stir-fry evenly, and drizzle with a little water starch.

5.Finally, drizzle a little oil, the color is brighter, and after the soup is thickened, you can put it out of the pot and put it on the plate, and sprinkle some chopped green onions and cooked sesame seeds as a garnish, which is more beautiful and delicious.

Well, this simple and delicious sweet and sour lotus root slices is ready. If you like it, take the time to give it a try.

Technical summary: When the taro is fried, it is first coated with cornstarch, which can make the taro more crispy when fried.

hello！I am a sweet and sour lotus root slices that are simple to make, sweet and sour, and especially to eat. Would you tell the difference between powdery lotus root and crispy lotus?

My wife told me that you can look at the lotus root holes, the 9-hole is crispy lotus, which is suitable for making sweet and sour lotus root slices or cold salad, and the 11-hole is powder lotus, which is suitable for making steamed meat at the bottom or making soup.

500 grams of lotus root, 30 grams of peanut oil, 5 grams of sesame oil and cooking wine, 35 grams of sugar, 10 grams of rice vinegar, 1 gram of refined salt, 10 peppercorns, and a little chopped green onion.

How to make it: 1. 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. Put the wok on the fire, put in peanut oil, burn until it is hot, put in Sichuan pepper, 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, continue to stir-fry, wait for the lotus root slices to mature, pour in sesame oil.

3. Pay attention to the selection of fresh and tender lotus root as raw materials.

Lotus root, ginger, sugar, vinegar, starch.

Steps: 1. Wash the lotus root, slice it, and blanch it in hot water.

2. Heat the pot, boil a little ginger, pour in the lotus root slices and stir-fry.

3. Add sugar and vinegar, continue to stir-fry, and add water and starch to thicken. Remove from the pan.

Precautions. 1. The lotus root can also be left unblanched. The water in which the blanched lotus root is drinkable.

Sweet and sour lotus root slices. Sweet and sour lotus root slices.

2. Be careful not to fry the paste. Try to use as little iron as possible, iron tools are easy to make the lotus root black.

3. Hook the sauce thinner.

Practice 2. Preparation of ingredients.

Different production methods: sweet and sour lotus root slices**.

Different production methods: sweet and sour lotus root slices** (15 photos).

Lotus root, salt, sugar, vinegar.

Steps: Sweet and sour lotus root slices.

Sweet and sour lotus root slices. 1. Boil sugar and white vinegar and water to cool thoroughly, and the amount of water is better than the lotus root slices.

2. Slice the lotus root into thin slices.

3. Put it in water and put it in the refrigerator for 8 hours before eating [1].

Method three. Peel and slice the lotus root, prepare white vinegar, sugar, salt, water starch, chicken powder, and stir.

Bring water to a boil, pour in the lotus root slices, and blanch the water.

Cooking oil, lotus root slices stir-fry over high heat.

Add the fungus, stir-fry, pour in the sweet and sour sauce, and stir-fry evenly.

1. Peel the lotus root, cut it into thin slices, put it in a bowl and add a material to cover the surface, soak it, wash the tender ginger, cut it into thin strips, remove the stem of the red pepper and cut the seeds into thin strips, and soak them in ice water for later use.

2. Pour in the pot with ingredient B and heat it, stir-fry the peppercorns, remove the peppercorns and throw them away, add lotus root and ingredient C and stir well, leave the heat to cool, remove all the ingredients, drain them, pour in the D ingredient and soak them for about 30 minutes to cool, put them in the refrigerator, and take them out and put them on a plate when eating.

Chinese name sweet and sour lotus root slices Main raw materials tender lotus root process Cooking difficulty is simple.

Ingredients: 600 grams of tender lotus root, 1 teaspoon of Sichuan peppercorns.

Seasoning. 1 tbsp salad oil, 1 2 tsp salt, 2 tbsp sugar and vinegar.

Practice] 1Wash the young lotus root, cut it into thin slices and soak it in salted water.

2.Boil half a pot of boiling water in a pot to blanch the lotus root slices, remove and shower, and drain the water.

3.Add 1 tablespoon salad oil to Sichuan peppercorns, stir-fry over low heat until fragrant into Sichuan pepper oil, remove the Sichuan peppercorns, and let the oil cool for later use.

4.Add salt, sugar, vinegar and pepper oil to the lotus root slices and mix well, leave for half a day to make them taste and eat.

Ingredients: 300 grams of fresh lotus root, 1 red pepper, 5 slices of ginger, 1 tsp Sichuan peppercorns.

Seasoning: Ingredient A: 1 2 tsp thin salt soy sauce, 1 4 tsp white vinegar, 1 tbsp ice water Ingredient B:

1 tbsp sesame oil and salad oil Ingredient C: 1 2 cups water, 2 tbsp white vinegar and caster sugar Ingredient D: 1 2 tsp vinegar, 1 4 tsp salad oil.

The simplest way to make sweet and sour lotus root, sweet and sour lotus root is a very delicious home-cooked dish, if you like to eat, you can learn how to make it on the recipe, and you can make delicious food by buying ingredients. Sweet and sour lotus root, small noodles I have sorted out the simplest way to make sweet and sour lotus root for everyone.

The simplest and most amazing sweet and sour lotus root slices are made

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

Chop the shallots and garlic. Blanch the lotus root slices for 2 minutes Boil the water and blanch the sliced lotus root slices for 2 minutes This dish can be crispy or blanched for 3 minutes to achieve a bit of noodle texture It depends on the size of the child.

Heat the pan until it smokes.

Stir-fry until fragrant. Stir-fry the lotus root slices a few times to bring out the fragrance.

Pour in the juice The sauce does not mean that it is all in It can be poured according to the number of lotus root slices Of course, I like to put it all in, because the juice is very delicious, and the children like to eat it with steamed buns, and fry it until the juice is sticky, and you can get out of the pot.

Decorate it to your liking!

Preparation of sweet and sour lotus root

Lotus root, peel and wash.

Cut into cubes. Salt, dark soy sauce, vinegar, sugar, chicken essence to make a sauce.

Mix the starch with water.

Pour in the lotus root in the pot with boiling water, cook for a minute and remove it.

Soak in cool water and drain.

Pour in the hot oil and stir-fry the lotus root well.

Pour in the prepared juice.

Stir-fry well. Pour in starch water and stir-fry evenly.

Serve. Sprinkle with chopped green onions.

Preparation of sweet and sour lotus root cake

Step 1: minced meat, minced lotus root, egg whites, flour, pepper, cooking wine, light soy sauce, salt, sesame oil, all the above ingredients together.

Stir well, add green onion and ginger water in batches in the process, stir until strong, and set fine for 15 minutes (it is hot in summer, I put it in the refrigerator).

Beat into small cakes, fry in a pan until golden brown on both sides, and set aside.

Leave the bottom oil in the pot, put in the fried lotus root cake again, and then add the sweet and sour sauce (zero failure sweet and sour sauce: one spoonful of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of coarse, five spoons of water), the juice is almost closed, thicken, and remove from the pot!

The color of the syrup of this dish is golden, the lotus root slices are crisp and tender, sweet and sour and appetizing, suitable for summer consumption and accompaniment. Let's learn sweet and sour lotus root slices with me. How to do it.

Ingredients: 400g lotus root

Excipients: oil, salt, vinegar, sugar, peppercorns, green onions.

Method:1The main ingredient is lotus root, and the ingredients are Sichuan pepper and green onion. Scrape off the skin of the lotus root, cut off the lotus root, slice it after washing, and put it in clean water to wash and remove some starch for later use.

2.Put oil in a stir-fry spoon, add peppercorns to stir-fry until fragrant, pour off the peppercorns, leave pepper oil in the pot, and fry green onions until fragrant.

3.Then add the processed lotus root slices and stir-fry.

4.Stir-fry for a while, season first, put vinegar (preferably white vinegar), sugar, and then put a small amount of salt to stir-fry out of the pan.

5.A plate of sweet and sour lotus root slices is stir-fried.