Vinegared lotus root slices, an artifact that you can t get tired of eating

Ingredients: fresh lotus root, chili pepper, green onion and ginger, aged vinegar, soy sauce, sugar.

First, wash the lotus root first, peel and slice, the thinner the better, more convenient to taste and taste good, the cut lotus root slices are rinsed twice with running water and then taken out and drained.

2. Cut the chili pepper into small pieces and chop the green onion and ginger into minced pieces.

3. Pour a small amount of cooking oil into the pot, after the oil is hot, first add the green onion and ginger and stir-fry a few times, then add the cut lotus root slices, then pour in the aged vinegar, soy sauce and sugar, and stir-fry for two or three minutes to get out of the pot.

Tips: You don't need to add salt to this vinegared lotus root slice, because the soy sauce itself has a salty taste, and the sweet and sour flavor of the lotus root slices itself is delicious; The lotus root slices must be cut into thin slices, so that they do not need to be fried for too long, and it is not difficult to eat.

Preparation of vinegar lotus root slices:Ingredients: 1 lotus root, 2 cloves of garlic, 2 tablespoons of white vinegar, 1 tablespoon of light soy sauce, 2 grams of salt, 2 grams of white pepper, 2 grams of chicken essence, 1 chives, 2 spicy millet, appropriate amount of cooking oil.

Steps: 1. Lotus root.

2. Crush the garlic, wash the chives and cut into rings, and cut the millet into spicy circles.

3. Wash and peel Xunzhen, cut into thin slices, put it in water and add a little salt to soak for a while to prevent oxidation and blackening.

4. Add water to the pot and boil over high heat, blanch the lotus root slices for two minutes, remove and drain the water for later use.

5. Add minced garlic to the frying pan and stir-fry until fragrant.

6. Pour in the lotus root slices and stir-fry over high heat for a while.

7. Cook in white vinegar.

8. Cook the soy sauce.

9. Stir-fry the white pepper evenly.

10. Pour in a little hot water and stir-fry until it is broken.

11. Season with chicken essence.

12. Sprinkle with chopped green onions.

13. Stir-fry evenly.

14. Done.

<> "Sweet and Sour Lotus Root Slices. Ingredients:

Lotus root slices, garlic. Steps:

1️.Peel and slice the lotus root, blanch it in a pot and put it in cold water for later use.

2️.Sauce: 1 tablespoon light soy sauce, 2 tablespoons vinegar, 1 tablespoon oyster sauce, 2 tablespoons tomato paste, 1 tablespoon sugar, 1 tablespoon starch, a little water.

3.Heat the oil and minced garlic in the pot and stir-fry until fragrant, add the lotus root slices and stir-fry, pour in the sauce and fry until the juice is reduced.

<> "Spicy Lotus Root Chips." Method.

1.Blanch the lotus vegetables in a pot for 8 minutes, and remove the slices.

2.Add minced garlic, white sesame seeds, and chili flakes to a bowl, then pour hot oil and stir well.

3.Add 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of oyster sauce, a little white pepper and a little cumin powder and stir well.

4.Pour in the lotus root slices, soak the dates and stir evenly to complete.

Peel and slice the lotus root slices first, wash them with boiling water, blanch them with boiling water, and then remove them from the water for later use. Wrap the green onion in oil, add sugar, two tablespoons of vinegar, and add the lotus root slices in an appropriate amount.

My dad's approach is to slice the lotus root directly... To a little soy sauce (a little) to a little vinegar and sugar stir-fry for a while... My Awakening... It's delicious...

It's very simple, slice it with hot water, blanch it, sweet, sour water, and starch to thicken it.

Ingredients: 300 grams of lotus root, and green onions.

10 grams of ginger. 5 grams of soy sauce.

10 ml. 15 ml of vinegar.

15 grams of sugar, 2 grams of salt.

5 ml of peppercorn oil.

2 grams of monosodium glutamate. 5 grams of starch.

Salad oil 20 ml.

Step 1Peel and wash the lotus root first.

2.Cut into thin slices.

3.Blanch in hot water.

4.Drain and set aside.

5.Finely chop the green onion and ginger.

6.Put oil in a pot, add green onions and ginger and stir-fry until fragrant.

7.Cook in vinegar and add soy sauce, sugar, salt and 4 tablespoons of consommé.

8.Add the lotus root slices and stir-fry slightly.

9.Thicken with water starch.

10.Pour in pepper oil, stir-fry evenly and remove from the pan.

11.Serve on a plate and enjoy.

Ingredients: 250g lotus root, 2 sharp peppers.

Excipients: 10g oil, 1 2 teaspoons, 2 teaspoons white vinegar, 1 2 teaspoons sugar, appropriate amount of ginger.

Step 1Wash the lotus root gourd with dirt and beat the skin off with a peeling knife. Stir-fried lotus root strips can be cut with lotus root shreds, which is the size of a fist, which is easier to operate.

2.Stand the lotus root upright and use a knife to cut the lotus root into thin slices in the direction of the lotus root hole.

3.Put the lotus root slices neatly and easily cut them into lotus root strips.

4.Use a knife to cut the lotus root slices into strips the thickness of bamboo skewers.

5.Wash the lotus root strips with clean water, and then soak the lotus root strips with water for later use.

6.Wash the peppers and cut them in the middle, scrape off the fascia and chili seeds with a knife, and cut them into thin strips.

7.Pour white vinegar into a clean small bowl and pour in a little water. Add refined salt and sugar and stir well to form a sweet and sour juice. This sauce is more convenient to operate than pouring white vinegar and refined salt during cooking, and it is easier to make the dish flavorful.

8.Pour oil into a wok and add shredded ginger over high heat until fragrant. Cook hot in the sweet and sour sauce.

9.Pour in the lotus root strips and chili strips with controlled water purification and stir-fry over high heat. Stir-fry until the lotus root strips change color and are slightly transparent, then remove from the pan.

Vinegar lotus root slices recipe one, material.

1 section of lotus root, one-fifth of an onion, 2 shallots, 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt.

Method. 1.Slice the lotus root, dice the onion, and cut the green onion into small pieces for later use.

2.Heat the oil in a pan, stir-fry the onion until fragrant, then add the lotus root slices and stir-fry.

3.Add rice vinegar and sugar.

4.Add chopped green onion and salt before cooking.

Vinegar lotus root slices method two, material.

Ingredients: 400 grams of lotus root, seasoning: 10 grams of soy sauce, 15 grams of vinegar, 4 grams of salt, 5 grams of pea starch, 20 grams of sesame oil, 8 grams of green onions, 10 grams of ginger.

Method. 1.Remove the knots of the lotus root, peel and wash it, then cut it into thin slices with a top knife, put it into a pot of boiling water and blanch it slightly, remove and drain the water for later use;

2.Pour oil into the wok and cook until warm, add minced green onion and ginger, cook vinegar immediately, add soy sauce, salt and clear broth, add green onion slices and stir-fry slightly, thicken with water starch, pour in pepper oil, stir-fry evenly, and remove from the pan.

Method 3, vinegar lotus root.

Material. Coupling, garlic slices, dried purple pepper, vinegar, salt.

Method. 1. Garlic slices, dried purple peppers, and lotus root slices with dry water in the oil pan; Code dust.

2. Add vinegar and fry until the salt is broken.

Tips. Coupling slices are good to soak in water to powder. . . I cut it too thin, and as soon as I fried it, it was too late.

Method 4, fruit vinegar lotus root slices.

Material. Lotus root, wolfberry, apple cider vinegar, purified water.

Method. 1. Peel the crispy lotus root and cut it into even slices and soak it in water for a while.

2. Boil water in a pot, blanch the lotus root slices for 2 minutes, then scoop them up and soak them in cold water.

3. Pour fruit vinegar into the lunch box (disposable is also OK), then add an appropriate amount of purified water, and stir well.

4. Put in the lotus root slices, close the lid of the lunch box, and refrigerate for 2 hours.

5. While waiting, wash the wolfberry, soak it softly, and sprinkle it on the refrigerated lotus root slices to decorate before eating.

Method five, sweet and sour lotus root slices.

Material. 250 grams of fresh lotus root, 50 grams of green and red pepper corners. 1 tablespoon oil, 2 tablespoons vinegar and sugar, 1 2 teaspoons of refined salt, 10 Sichuan peppercorns, appropriate amount of starch, a little sesame oil.

Method. 1. Peel the lotus root, remove the knots, cut the top knife into centimeter-thick slices, throw it out with cold water, and drain the water.

2. Heat the wok on the fire, add a little base oil, put in the peppercorns to fry the fragrance, take out the peppercorns, put in the lotus root slices and stir-fry, cook vinegar, add sugar, refined salt, add soup to burn into the flavor of stupid reed, when the soup is thick, put in the green and red pepper corners, stir evenly, thicken with water starch, pour sesame oil, and put the bowl out of the pot.