How to make hot and sour lotus root? How to make lotus root acid

Lotus root has the effects of clearing heat and cooling blood, laxative and antidiarrheal, strengthening the spleen and appetizing, stopping bleeding and dissipating stasis, etc., especially suitable for autumn consumption.

Materials. Lotus root, 1 salt, 1 spoonful of ginger, 1 piece of garlic, a few shallots, 2 coriander, 2 white vinegar, 1 spoonful of sugar, 1 spoonful of sesame oil, a few drops of chili oil, appropriate amount.

Steps. 1. Wash a piece of fresh lotus root.

2. Use a skin scraper to peel off the outer skin to reveal the white lotus root.

3. Cut into thin slices.

4. Rinse with clean water.

5. Blanch in a pot until medium cooked.

6. Finely chop the shallots and coriander.

7. The millet spicy is cut in half first.

8. Then chop it again, so that it is easier to release the spicy taste. Chop some ginger and garlic at the same time.

9. Put the ingredients in a container.

10. Mix the sauce with cool white boil, white sugar, white vinegar and salt, and prepare an appropriate amount of chili oil.

11. Pour the water into the lotus root slices, then drop a few drops of sesame oil to enhance the fragrance, add chili oil to enhance the color and taste, and mix well.

12. a finished product.

Ingredients. Appropriate amount of fresh lotus root.

Pepper to taste.

Accessories. Salt to taste.

Green onions to taste. Dried red pepper to taste.

White vinegar to taste. Light soy sauce to taste.

Sugar to taste. Sichuan peppercorns to taste.

Ginger to taste. Garlic to taste.

Hot and sour taste. Stir-fry process.

Ten minutes takes time.

Easy difficulty. Steps to prepare hot and sour lotus root slices.

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Peel the lotus root, cut it into thin slices, soak it in cold water for a few minutes, and rinse it several times.

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The dried red pepper is chopped with scissors, and the ginger and garlic are finely chopped.

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Bell pepper cut into small pieces.

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Bring hot water to a boil and blanch the lotus root slices. The water boils again for half a minute to remove the lotus root slices.

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Soak the lotus root slices in cold water.

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Heat a wok over low heat, add vegetable oil, add ginger and garlic and stir-fry until fragrant.

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Add Sichuan peppercorns and dried red pepper and stir-fry until fragrant, and you will see the oil in the pan turn slightly red.

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Reduce the heat to high and add the bell pepper and stir-fry a few times.

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Add the lotus root slices with controlled water and stir-fry for a while.

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Add salt, a little light soy sauce, white vinegar and sugar and stir-fry evenly.

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Sprinkle in chopped green onions when out of the pan.

Scrape the skin of the lotus root, wash it and cut it into thin slices, rinse it with water and drain it.

Wash and slice the chili peppers, dice the garlic cloves, and cut the green onions into sections.

Preheat the oil from the pan, add the garlic and stir-fry until fragrant.

Add the lotus root slices and stir-fry for a while, then pour a spoonful of rice vinegar, add sugar and stir-fry evenly.

Add the green and red pepper slices, sprinkle with an appropriate amount of salt and stir-fry for one minute.

Drizzle a little light soy sauce and stir-fry evenly.

Ingredients: fresh lotus root, bell pepper, salt, green onion, ginger, garlic, dried red pepper, white vinegar, light soy sauce, sugar, Sichuan pepper;

Steps: Peel the fresh lotus root, cut it into thin slices, soak it in cold water for a few minutes, and rinse it several times; The dried red pepper is chopped with scissors, and the ginger and garlic are finely chopped. Bell pepper cut into small pieces. Boil hot water in a pot, blanch the lotus root slices, and boil the water again for half a minute to remove the lotus root slices; Soak the lotus root slices in cold water. Heat a wok over low heat, add vegetable oil, add ginger and garlic and stir-fry until fragrant. Add Sichuan peppercorns and dried red pepper and stir-fry until fragrant, and you will see the oil in the pan turn slightly red. Change the heat to high and stir-fry the bell peppers, then add the lotus root slices with controlled dry water and stir-fry; Add salt, a little light soy sauce, white vinegar and sugar and stir-fry; Sprinkle with a little chopped green onion after removing from the pan and serve.

In the case of hot and sour lotus root, we usually cut it into shreds and stir-fry it. After the lotus root is shredded, it is ready to be put in a pan of oil and peppers. If it's noisy, put the vinegar down and put the pepper down.

Add some more water, sauté well, and finally add a little salt and light soy sauce.

Material. 150 grams of lotus root, appropriate amount of chutney.

Method. 1.Wash and peel the lotus root and cut it into thin slices about centimeter thick for later use.

2.Blanch the lotus root slices in boiling water for about 1 minute, remove them and put them in cold water to cool, then drain them and set aside.

3.Add the lotus root slices of method 2 to the chutney sauce and mix well.

Steps of lotus root acid:

Ingredients: lotus root, red rice pepper, sugar, salt, purified water, white vinegar.

Steps: 1. The bowls, cutting boards, kitchen knives, etc. used are disinfected with freshly boiled boiling water.

2. Peel the lotus root, wash it, cut it into rings, and cut the red rice pepper into rings.

3. Mix sour water in an empty bowl: add red rice pepper, sugar, salt, purified water, and white vinegar to the bowl.

4. After the sugar has melted, try the taste of sour water, add salt when it is light, and add sugar when it is salty. Add lotus root after the sour water tastes right.

5. Soak for about 2 hours before eating, and put it in the refrigerator to store it for better taste.

Lotus root is rich in starch, protein and vitamin C, as well as 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, tannins, 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 known as lotus root, is rich in nutrients, containing proteins, fats, carbohydrates, vitamins, trace elements and minerals. Raw lotus root can clear away heat and relieve annoyance, quench thirst and relieve vomiting, cooked lotus root has a sweet and warm taste, has the effect of strengthening the spleen and appetizing, replenishing blood and eliminating food.

Lotus root, rich in vitamin C and carbohydrates needed by the human body, can promote gastrointestinal peristalsis, moisten the intestines and laxative, improve blood circulation, prevent arteriosclerosis, and benefit physical health.

Ingredients: 1 lotus root, 5 grams of ginger, 2 bay leaves, 1 small piece of cinnamon, 2 star anise, 5 rock sugars, 3 dried chili peppers, 15 Sichuan peppercorns, 3 teaspoons of chili powder, 20 green Sichuan peppercorns, 2 tablespoons dark soy sauce, 1 teaspoon of salt.

1. First of all, prepare the required materials, as shown in the figure below

2. A little chili powder and green peppercorns for later use;

3. Peel and slice the lotus root;

4. Put spices, ginger slices and rock sugar into the health pot and add water;

5. Then put in the lotus root slices;

6. Add 2 tablespoons dark soy sauce and 1 teaspoon salt. Pour in chili powder and green peppercorns;

7. Select the flower and fruit tea program and boil for 20 minutes;

8. Soak the boiled lotus root slices in the marinade and put them in the refrigerator for one night;

9. You can take it out and eat it the next day.

The super simple method of cold salad with hot and sour lotus root slices is delicious and enjoyable.

It is necessary to control the blanching time of the lotus root slices.

Sweet and sour lotus root slices.

Material: Lotus root. Preparation: 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 starch to thicken. Remove from the pan.

Key points: 1. The lotus root can also not be blanched. The water in which the blanched lotus root is drinkable.

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.

4. If it is really troublesome, you can also blanch it and put white sugar and vinegar to mix cold. Hehe.

Assorted lotus root chips. Ingredients 1 2 carrots, 1 lotus root, 4 fresh shiitake mushrooms, 100 grams of pea pods, 50 grams of konjac, 2 slices of ginger Seasoning Ingredient A, wine, 1 tbsp oil, 1 tsp soy sauce, 1 tsp salt, vinegar, a little sugar Ingredient B, 1 tsp sesame oil, a pinch of starch.

Preparation method 1: Peel and cut the lotus root into thin slices, soak it in vinegar water to prevent it from turning black. Blanch the lotus root and remove it. 2. Cut the mushrooms into 3 slices diagonally, cut the carrots into long slices, pea pods and konjac into boiling water and blanch slightly.

3. After the mushrooms and ginger are stir-fried, the lotus root, carrot and konjac are stir-fried in the pot, add a little water and ingredient A, simmer until the flavor is absorbed, and the thickener is thin. 4. Drizzle sesame oil before cooking.

Spicy lotus root is delicious.

1.Peel the lotus root first.

2.Cut into thin slices and rinse repeatedly under running water later. There is a certain amount of sludge in the lotus root, so be sure to clean it. Then boil in boiling water for half a minute.

3.After boiling, rinse the lotus root slices repeatedly with running water.

4.Pour a little white vinegar into the water. Soak the lotus root slices in it. In this way, the lotus root slices will not change color and the taste is also very crisp.

5.Garlic and green onions, both finely diced.

6.Mix all the seasonings into a bowl of sauce.

7.After soaking the lotus root slices, drain the water and put them on a plate, cut the millet into cubes, sprinkle with chopped green onions and drizzle with the sauce. It is spicy and crispy, and when you eat it, you stir it evenly, and it is particularly delicious.

1. Choose thick and old lotus roots as ingredients.

2. Use a planer to remove the old skin on the surface of the lotus root, which is done to make the lotus root crisp and not hard in the mouth.

3. Cut the lotus root into the middle section, not thick or thin, so that the fried lotus root can be sour and salty.

4. Put an appropriate amount of water in the pot, cover the pot and bring the water to a boil.

5. After the water boils, put the lotus root in the pot and blanch it for one to two minutes.

6. Control the water of the lotus root and put it on a plate for later use.

7. Prepare the thick red pepper with meat and fat seeds, which is convenient for stir-frying and plays a role in sweet and sour flavor.

8. Wash the red peppers, remove the seeds, and stack them into cubes for later use.

9. Peel off the skin of the garlic, wash it, and pile it into cubes for later use.

10. Heat the wok, add the oil, and the oil temperature rises.

11. Put red pepper and garlic into the pot and stir-fry until flavorful.

12. Put the lotus root into the pot and stir-fry for a while to bring out the flavor.

13. Add an appropriate amount of soy sauce and vinegar and turn it slightly until even.

14. Add an appropriate amount of salt and stir to taste.

15. When it is about to be put into the plate, add a little monosodium glutamate and fry until it dissolves.

1. Ingredients: a section of lotus root, an appropriate amount of dark soy sauce, an appropriate amount of edible salt, an appropriate amount of vinegar, an appropriate amount of sugar, an appropriate amount of Dianyin key powder, and an appropriate amount of edible oil.

2. Wash the lotus root section bought, peel it, cut it into slices, 3. Wash the lotus root slices, mix them with cold water in a pot, turn on high heat, blanch the lotus root slices for five minutes, 4. Then prepare sweet and sour juice: two spoons of white sugar, two spoons of vinegar, a spoonful of light soy sauce, a spoonful of salt, three spoons of water, mix and stir evenly, the spoon here is a small spoon, if it is not clear, you can put salt according to the usual habits, and then put other things according to the proportion, 5. After blanching, take out the lotus root slices in the pot and put them aside for later use, 6. Pour out the water in the pot, Clean it with water, wipe it clean, make the pot dry, and then put in an appropriate amount of cooking oil, 7, after the pot is hot, pour in the lotus root slices and stir-fry evenly, fully heated, 8, fry for about 30 seconds, pour in the sweet and sour juice, burn it, 9, and then take a clean bowl on the side, put in the appropriate amount of starch, add water, mix evenly, 10, boil in the pot for two minutes, pour in starch water, continue to cook, 11, boil until the soup in the pot is thick, and you can serve it after the fire, and our sweet and sour lotus root slices are completed! If you have chopped green onions, you can sprinkle some chopped green onions after adding starch water.

Preparation of hot and sour lotus root slices:

Ingredients: 1 section of lotus root.

Excipients: 2 chili peppers, 5 grams of ginger, 2 cloves of garlic.

Steps: 1. To prepare, first chop the ginger and garlic, and cut the green and red peppers into oblique knife pieces, then wash the surface of the lotus root slices, then peel off the skin and cut it into thin slices and put it in clean water.

2. Pour 5 grams of rice vinegar into the water in which the lotus root slices are soaked, which can prevent the lotus root slices from being oxidized and blackened.

3. Mix the sauce, take a new bowl, pour Weida Melmel fragrant rice vinegar, oyster sauce and light soy sauce into the bowl, pour in 20 grams of water, and stir well.

4. Pour an appropriate amount of water into the pot, bring to a boil over high heat, pour in a little vegetable oil in order to make the lotus root slices appear oily and shiny, and pour the lotus root slices into the pot after boiling.

5. Blanch the lotus root until it is raw, rinse it quickly with cold water, and alternate between hot and cold can make the lotus root slices more crispy.

6. Stir up the pot again, pour an appropriate amount of cooking oil into the pot, pour the minced garlic and ginger into the pot after the oil is hot, and quickly stir-fry to bring out the fragrance.

7. Continue to stir-fry the lotus root slices evenly.

8. Pour in the prepared sauce evenly and pour in the green and red pepper rings.

9. Stir-fry until the peppers are broken and the soup is almost dry.