How to fry the home style lotus root silk deliciously, how to fry the lotus root silk delicious

Deep-fried lotus root. 1.Peel and shred the lotus root. Cut the lotus root vertically. First, cut the lotus root into pieces of about 15 cm. Then cut the lotus root into slices along the lotus root eye so that the lotus root eye is not visible. Finally, slice the lotus root into thin strips.

2.The lotus root silk soaked in water turns black.

3.Sprinkle garlic with the back of a knife, and slice the ginger and shallots into chopped green onions.

4.Squeeze the oil from the pan. When the oil is hot, add the green onion, ginger and garlic and stir-fry. Once fragrant, scoop them out with a spatula, leaving only the oil with the scent of green onions, ginger and garlic.

5.Once the oil has cooled slightly, add the dried chili peppers and peppercorns to the shabu-shabu. If the oil is warm, the dried chili will fry, so keep it cool.

6.Add the lotus root and stir-fry for 3 minutes.

7.Add cooking wine and vinegar and stir-fry for about three or four minutes.

How do you cut lotus root silk?

8.Add salt and monosodium glutamate before cooking, mix well and remove from the pan.

Hot and sour lotus root shreds.

1.Prepare two lotus roots.

2.Cut the lotus root into shreds and soak.

3.After the lotus root is cleaned, control the water.

4.Heat oil in a pan and sauté ginger and garlic until fragrant.

5.Add the lotus root.

6.Stir-fry over high heat.

7.Add some pepper, salt and vinegar.

8.Add sugar and chicken essence to taste and stir well.

9.Loading.

Lotus root is rich in starch, protein, vitamin B, vitamin C, fat, carbohydrates, calcium, phosphorus, iron and other minerals, and has a sweet and crunchy taste. Today I bring a stir-fried lotus root, the steps are simple and nutritious, let's take a look!

How to make stir-fried lotus root How to make fried lotus root silk.

How to make stir-fried lotus root.

Ingredients: 300 grams of lotus root, half a carrot, 1 green pepper, 3 fungus, 1 piece of ginger, 1 clove of garlic.

How to make stir-fried lotus root How to make fried lotus root silk.

Steps:1Slice the lotus root and cut it into shreds, soak it in water for 2 minutes, then remove it and drain it. Shred the carrots, shred the green peppers, shred the fungus, mince 1 piece of ginger, and mince 1 clove of garlic.

How to make stir-fried lotus root How to make fried lotus root silk.

2.Put an appropriate amount of oil in the pot, heat the oil to 7 hot, add minced ginger and garlic and stir-fry until fragrant, add shredded lotus root and fungus and stir-fry for 2 minutes, then add shredded carrots and shredded green peppers and stir-fry for half a minute, add half a spoon of salt and half a spoon of chicken essence and stir well.

How to make stir-fried lotus root How to make fried lotus root silk.

Tips: Traditional Chinese medicine believes that lotus root is a winter tonic health food, raw food can cool blood and disperse stasis, cooked food can nourish the heart and kidneys, can replenish the deficiency of the five organs, strengthen the muscles and bones, nourish yin and nourish blood.

The lotus root silk is fried like this and delicious:Ingredients: 400 grams of lotus root, 1 spoon of chopped chili, 4 cloves of garlic, 1 Xiangling jujube onion, 2 spoons of cooking oil, 1 spoon of soy sauce, 2 spoons of rice vinegar, 5 grams of sugar, 3 grams of salt, half a spoon of sesame oil.

Steps: 1. The ingredients are ready.

2. Peel and shred the lotus root, chop the chives and garlic.

3. Remove the oil from the pan, put in the cooking oil, add the crushed garlic after the oil is hot, and fry until fragrant.

4. Add chopped chili peppers and stir-fry for a while.

5. Add the lotus root shreds and stir-fry evenly.

6. Add an appropriate amount of water, cover with a lid, and accelerate ripening.

7. Add soy sauce to enhance the flavor.

8. Add rice vinegar and stir-fry evenly.

9. Add sugar to neutralize the sour taste of rice vinegar.

10. Add salt to taste according to your taste.

11. Stir-fry until the taste of the lotus root shreds suits you, and pour in sesame oil to enhance the flavor.

12. Sprinkle with chopped chives, stir the plums evenly, turn off the heat and remove from the pot.

13. Serve on a plate.

The steps to stir-fry the delicious fried lotus root are as follows:

Step 1:

Shred the lotus root and soak it in white vinegar water for a few minutes.

Step 2:

After the wok is preheated, add vegetable oil until it produces oil streaks, cut the garlic into minced garlic, pour it into the pan and stir-fry until fragrant; Pour in the shredded carrots and stir-fry; Pour in the lotus root and fry until broken.

Step 3:

After adding the black fungus and stir-frying quickly, add an appropriate amount of salt and chicken essence, and finally sprinkle with chopped green onions, and you can get out of the pot.

How to pick lotus roots:

Clause.

1. Look at the color

When we buy lotus root, we should first pay attention to the color of the lotus root. Generally, normal ripe lotus roots are yellowish or dark pink, and the surface of the lotus root will be stained with soil. If the color of the lotus root is particularly white and shiny, then this kind of lotus root should not be chosen.

If the appearance of the lotus root is blackened, it means that the lotus root may have gone bad, so don't buy it.

Clause.

Second, look at the lotus root festival

When we are choosing lotus roots, we can take a look at the lotus root festival. Lotus roots grow one by one, and the number of lotus root nodes does not affect the quality. The lotus root node is relatively thick, indicating that the growth is more fully developed and the maturity is sufficient, so the taste of the lotus root is also relatively good.

Clause.

3. Look at the lotus root holes

When buying lotus roots, we need to look at the vents in the middle of the lotus roots, and the lotus roots with large vents taste better. At the same time, we need to look at the number of lotus root holes, if we pay close attention, we will find that the number of lotus root holes is different, which also determines the taste of the lotus root.

Stir-fried shredded lotus root with shredded pork.

Ingredients: 1 section of lotus root, 2 taels of shredded meat, shredded green onion, shredded ginger, shredded green garlic, edible oil, light soy sauce, salt, sugar, appropriate amount of chicken essence.

Method: Peel and shred the lotus root, wash it with water and control the water for later use. Take a clean wok, sit on the fire, heat it, pour in the cooking oil, and cook it until it is hot, stir-fry the pot with green onion and ginger, pour in the shredded meat and fry until it changes color, add soy sauce and stir-fry evenly.

Stir-fried shredded lotus root with shredded pork.

Ingredients: 2 sections of lotus root, 100 grams of meat, 1 green onion, 3 slices of ginger, 3 cloves of garlic.

Seasoning: 10 grams of light soy sauce, 10 grams of cooking wine, 2 grams of salt, 5 grams of sugar, 2 grams of chicken essence.

Method: First wash the lotus root, peel and shred, and take the pork out of the refrigerator to thaw and cut into shredded meat. Remove from the pot and add the oil, add the pre-chopped green onions, ginger and garlic and stir-fry.

Add the shredded meat and stir-fry, after the shredded meat changes color, add cooking wine, light soy sauce and sugar. Add the lotus root and stir-fry, add salt and chicken essence for a while.

It's not terrible to encounter cooking problems, just ask more if you don't understand, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Ingredients: 240g lotus root, 150g chicken offal

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of starch, appropriate amount of white sugar.

Steps. 1.Prepare cleaned chicken offal, lotus root, green onion and ginger.

2.Cut the lotus root diagonally into slices and then into thin strips.

3.The cut lotus root should be soaked in cold water to soak the starch, and finally cleaned and drenched in water.

4.Cut the chicken offal into thin strips, shred the ginger, chop the green onion into chopped green onions, and put it in a bowl and mix with light soy sauce, salt, sugar, pepper and starch.

5.Also cut some shredded green pepper as a topping.

6.Put oil in the pot, first add the green pepper when the oil is hot, and then add the lotus root.

7.Quickly turn it twice, season with salt and set aside. Note: The lotus root silk out of the pot should be slightly raw, so that it will not be too cooked when stir-fried again.

8.Pour oil into the pan and add the chicken offal.

9.Stir-fry the chicken offal, add the fried lotus root, and stir-fry all of them.

Deep-fried lotus root. 1.Peel and shred the lotus root. Cut the lotus root vertically. First, cut the lotus root into pieces of about 15 cm. Then cut the lotus root into slices along the lotus root eye so that the lotus root eye is not visible. Finally, slice the lotus root into thin strips.

2.The lotus root silk soaked in water turns black.

3.Sprinkle garlic with the back of a knife, and slice the ginger and shallots into chopped green onions.

4.Squeeze the oil from the pan. When the oil is hot, add the green onion, ginger and garlic and stir-fry. After stir-frying the fragrant finger flavor, scoop them out with a spatula, leaving only the oil with the scent of green onions, ginger and garlic.

5.Once the oil has cooled slightly, add the dried chili peppers and peppercorns to the shabu-shabu. If the oil is warm, the dried chili will fry, so keep it cool.

6.Add the lotus root and stir-fry for 3 minutes.

7.Add cooking wine and vinegar and stir-fry for about three or four minutes.

How do you cut lotus root silk?

8.Add salt and monosodium glutamate before cooking, mix well and remove from the pan.

Hot and sour lotus root shreds.

1.Prepare two lotus roots to boil.

2.Cut the lotus root into shreds and soak.

3.After the lotus root is cleaned, control the water.

4.Heat the blind section in the pot with oil, and stir-fry the ginger and garlic.

5.Add the lotus root.

6.Stir-fry over high heat.

7.Add some pepper, salt and vinegar.

8.Add sugar and chicken essence to taste and stir well.

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If you want to fry the lotus root shreds deliciously, you can first cut the lotus root into shreds, and then give him some water.

Oh, how to fry deliciously cut the lotus root into shreds and soak it in cold water, then heat the oil in the pot, put in the dried chili peppers, put the shredded meat, and put in the seasoning to fry it.

The practice of stir-frying lotus root.

1.Prepare lotus root, 2-3 shallots and half a red pepper.

2.First, put the lotus root in boiling water and boil it for 10 minutes to make it easy to cut.

3.Because the lotus root is rich in starch and sticky, it is easy to fry the mustache, so after cutting it into shreds, it must be soaked in water.

4.Shape the lotus root into a plate and drain the water.

5.Shred the red pepper and green onion.

6.When the pot is hot, add a little oil and stir-fry the red pepper until fragrant.

7.After the red pepper is slightly cooked, add the green onion segments.

8.Finally, pour in the lotus root and stir-fry quickly.

9.Then add salt, monosodium glutamate, and a little soy sauce.

Lotus root is a crisp and delicious vegetable, generally the easiest way to eat is to stir-fry, when frying lotus root, you can add other side dishes, not only to add color to the dish, but also more delicious. Today, I will introduce you to stir-fried celery with shredded lotus root, this dish is characterized by light and refreshing, the fragrance of celery and the crispness of lotus root, which is quite delicious, just take a look if you like to eat it!

Ingredients: 150 grams of celery, 200 grams of lotus root, 4 dried chilies, 1 piece of ginger, 2 cloves of garlic.

How to stir-fry celery with lotus root:

1. Cut the celery into sections, and cut the dry and spicy source Qi pepper into sections;

2. Slice the lotus root, then cut it into shreds, then soak it in water for 5 minutes, and remove it;

3. Pour oil into the pot, heat the oil to 6 hot, add dried chili peppers, minced ginger and garlic and stir-fry until fragrant, add lotus root and stir-fry for 1 minute, add celery and fry for about 1 minute;

4. Add 3 grams of light soy sauce, 1 tablespoon of salt, and 1 tablespoon of chicken essence and stir well.

Tips: Crack the clump:

Lotus root is rich in protein, starch, vitamins, iron, copper, potassium, orange dietary fiber and tannic acid and other tonic ingredients, which not only has high nutritional value, but also strengthens the spleen and stops diarrhea, clears heat and cools the blood, and nourishes blood and generates blood.

You can make fried lotus root silk with fungus, dry fried lotus root, and hot and sour lotus root. 1. Stir-fried lotus root with fungus: one section of lotus root, half a carrot, ten black fungus, two cloves of garlic, a green onion, 2 teaspoons of salt, and a teaspoon of chicken essence.

Peel the lotus root, wash it, and shred it along the side of the root. Soak in water with white vinegar and drain the water. Pour an appropriate amount of oil into the pot, add minced garlic and stir-fry until fragrant.

Pour in the lotus root, carrot and black fungus. Stir-fry for 5 minutes, add salt and chicken bouillon. Sprinkle with chopped green onions.

1. Stir-fried lotus root with fungus: one section of lotus root, half a carrot, ten black fungus, two cloves of garlic, a green onion, 2 teaspoons of salt, and a teaspoon of chicken essence.

1. Peel the lotus root and wash it, and cut it into shreds along the side of the lotus.

2. Soak in water with white vinegar for a while, remove and drain the water.

3. Pour an appropriate amount of oil into the pot, add minced garlic and stir-fry until fragrant.

4. Pour in the lotus root, carrot and black fungus. Stir-fry for 5 minutes, add salt and chicken bouillon. Sprinkle with chopped green onions.

2. Dry stir-fried lotus root: 1. Cut the ginger into thick shreds, and cut the celery and dried chili peppers into sections.

2. Peel the lotus root and cut it into chopsticks. Then soak it in clean water to soak off the starch on the surface.

3. After draining, add 1 teaspoon of salt and marinate for 10 minutes.

4. Drain again, add 3 tablespoons of cornstarch and mix well.

5. Heat the oil in a hot pan, heat the oil to 6 into heat (160 -180), fry the lotus root, fry until golden brown, and remove the oil.

6. Heat the oil to 7 (180-210), fry the lotus root for 10 seconds and remove it immediately.

7. Pour a little oil into the pot, add ginger, chili pepper and Sichuan pepper, stir-fry slowly over low heat, add celery and garlic paste after stir-frying until fragrant. Then add sesame seeds and lotus root and stir-fry for a while.

3. Hot and sour lotus root: 1. Wash and peel the lotus root, and cut it into thin slices.

2. Rinse first and then soak in cold water.

3. Prepare star anise, Sichuan pepper, dried chili, shredded ginger and shredded green onion.

4. Stir-fry the peppercorns and star anise in the oil in the pan, and then remove them.

5. Add shredded green onion, shredded ginger and dried chili pepper and stir-fry until fragrant.

6. Add the lotus root, add white vinegar, and stir-fry evenly. Add salt and monosodium glutamate and stir well.