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Anonymous users2024-02-121) Spicy lotus root slices.
Method: 1. Peel and wash the lotus root, cut it in half, put it into a pot of cold water, cover the pot, and cook for about 15 minutes.
2. Pick up, cut into thin slices after a little cooling, add 1 teaspoon of balsamic vinegar, add 2 teaspoons of soy sauce, mix well.
3. Add 2 teaspoons of chili and 1 teaspoon of sesame oil, mix well. Sprinkle in minced garlic.
4. Finally, sprinkle in 1 teaspoon of sugar and mix well.
2) Fresh lotus root slices in tomato sauce.
Method: 1. Peel and slice the fresh lotus root, wash and slice the tomatoes, cut the orange petals, tear off the skin, mince the ginger, and cut the green onion into cubes.
2. Heat the pot, add 1 teaspoon of oil, stir-fry the minced ginger until fragrant, pour in the tomatoes and stir-fry.
3. Pour in the lotus root slices, add a little water, wait for the soup to thicken, add salt and pepper and stir-fry evenly.
3) Sweet and sour lotus root slices.
Method: 1. Remove the skin of the lotus root, remove the lotus root, slice it after washing, and put it in clean water to wash and remove some starch for later use.
2. Add the peppercorns in the hot oil and stir-fry until fragrant, pour off the peppercorns, leave the pepper oil in the pot, add the green onions and stir-fry until fragrant.
3. Add the lotus root slices and stir-fry. Put white vinegar and sugar first, and then add a small amount of salt and stir-fry out of the pan.
4) Vinegar lotus root slices.
Method: 1. Heat the oil in the pan, stir-fry the diced onion until fragrant, then add the lotus root slices and stir-fry.
2. Add rice vinegar and sugar. Add chopped green onion and salt before cooking.
5) Korean sauce lotus root.
Method: 1. Remove the lotus root and cut it into thick slices, blanch it in boiling water and let it cool.
2. After the oil is hot, add the dried chili pepper and stir-fry for a while, add the lotus root and an appropriate amount of water, and then add the sugar.
3. Add soy sauce and Korean syrup. Bring to a boil over high heat and add a pinch of salt. Cook over high heat for 15 minutes.
4. Drain the soup and pour in sesame oil. Stir evenly, turn off the heat, serve and serve.
6) Return to the pot.
Method: 1. Put the lotus root slices into a pot of boiling water and blanch for 3 minutes, remove and drain the water, sprinkle a little cornstarch and grasp well.
2. Heat the oil until it is 6 hot, put in the lotus root slices and fry until the surface is slightly charred; Remove the lotus root slices and drain the excess oil.
3. Leave the bottom oil in the pot, heat it again, add the chili sauce, and fry the red oil.
4. Add lotus root slices, add light soy sauce, millet pepper, garlic slices and celery, and stir-fry for two minutes.
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Anonymous users2024-02-111. Ingredients: 400 grams of lotus root, appropriate amount of edible oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of garlic leaves or chives.
2. 400 grams of lotus root, use a planer knife to remove the skin and cut off the two ends.
3. Use a kitchen knife to cut the lotus root horizontally and cut it into thin slices. In the meantime, prepare some chives or minced garlic.
4. Heat an iron pot over medium heat, then pour in some rapeseed oil, pour in lotus root and garlic leaves, and start stir-frying. The lotus root is relatively dry, so it is not suitable to use high fire, but it is enough to use medium heat.
5. When the lotus root is fried until it is five ripe, add some vinegar, soy sauce and sugar, and continue to fry the Ming ear traces.
6. The clan stupid is agitated to make the lotus root colored, add some water, and continue to fry. The lotus root gradually cooks, add some salt and continue to stir-fry. Finally, add some MSG and remove from the pan.
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Anonymous users2024-02-10Lotus root method: Stir lotus root.
Prepare the ingredients: wash a section of lotus root, peel the skin, first cut into 5 cm long sections, then cut into uniform thick slices, then change the knife and cut into strips, put it on a plate for later use. Add an appropriate amount of water to the plate and soak the lotus root, the amount of water should be overflowing the lotus root.
1. A slice of red pepper, first remove the seeds, then cut into long strips, a section of green peppers, and cut into long strips after removing the seeds, and put them together with lotus vegetables for color matching. Prepare a small pot, grab a small handful of peppercorns, and a handful of dried peppers for later use.
2. Then, blanch the soaked lotus vegetables, pour an appropriate amount of water into the pot, add 5 grams of white vinegar, pour in the soaked lotus vegetables and green and red peppers after the water boils, blanch the water over medium heat for about 1 minute, pour out the lotus root after it is broken, rinse it with cool boiled water to cool down and control the water for later use, and rinse it with cold water to make the lotus root taste more crisp.
3. Pour the lotus vegetables that control the dry water into the pot, add 2 grams of salt, 1 gram of monosodium glutamate, and an appropriate amount of sugar to mention the umami, and 5 grams of white vinegar to highlight the sour and refreshing taste.
4. Then, prepare spices, heat oil in the pot, after the oil is hot, add 5 grams of red oil, the red oil can make the dish ruddy and shiny, stir well, pour in the prepared peppercorns and dried chili peppers and stir-fry to make a spicy taste, pay attention to the oil temperature is not too high, so as not to fry the peppers.
5. Pour the spices into the lotus root, mix well, dissolve the seasoning, and put it on a plate after the lotus root is fully flavored.
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Anonymous users2024-02-091. Ingredients: 400 grams of lotus root, appropriate amount of edible oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of garlic leaves or chives.
2. 400 grams of lotus root, use a planer knife to remove the skin and cut off the two ends.
3. Use a kitchen knife to cut the lotus root horizontally and cut it into thin slices. In the meantime, prepare some chives or minced garlic.
4. Heat the cherry blossoms in an iron pot over medium heat, then pour in some rapeseed oil, pour in the lotus root and garlic leaves in the spine cherry blossoms, and start stir-frying. The lotus root is relatively dry, so it is not suitable to use high fire, but it is enough to use medium heat.
5. When the lotus root is fried until it is ripe, add some vinegar, soy sauce and sugar, and continue to fry.
6. In order to color the lotus root, add some water and continue to fry. The lotus root gradually cooks, add some salt and continue to stir-fry. Finally, add some MSG and remove from the pan.
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