The best way to eat lotus root

Here's how:1. Wash the lotus root peel and cut it into 3 mm thick slices, and chop the finger pepper;

2. Boil the lotus root slices in a pot under boiling water for half a minute, then remove them;

3. Add an appropriate amount of white rice vinegar, salt and sugar, mix well, add pickled pepper and mix well;

4. Heat a clean pot, add an appropriate amount of corn oil to heat, pour the hot oil on top of the chili pepper and nourish it;

5. Pour in the lotus root slices, stir well, and arrange on a plate.

1. Stir-fry lotus root slices.

Because the taste of lotus root is relatively crisp, it is a very suitable ingredient to be eaten raw in ordinary life, so it is best to fry it or eat it directly when cooking lotus root, so that it can maintain the crisp, sweet and juicy taste of the lotus root itself, and you can also season it according to your favorite taste when cooking.

1. Ingredients: fresh lotus root, red bell pepper, salt, monosodium glutamate, shallots, sesame oil.

Method: After the prepared fresh lotus root is cleaned in clean water, add water to the pot to boil, put the lotus root in the pot for blanching treatment, take it out and put it aside to drain the water for later use, and then wash the red light pepper and green pepper and cut it into minced pieces for later use, after washing the shallots, cut them into minced pieces for later use, add an appropriate amount of cooking oil to the pot and heat the prepared lotus root in the pot for stir-frying. Then put the chili powder in, add an appropriate amount of salt, stir-fry evenly, sprinkle with monosodium glutamate, stir evenly, then put it out of the pot and put it on the plate, and then put the prepared green onion on the lotus root, you can eat.

2. Sweet and sour lotus root slices.

1. Ingredients: lotus root, garlic, green onion, aged vinegar, sugar, salt, chicken essence, light soy sauce.

2. Method: Put the prepared lotus root in clean water and then put it aside to drain the water for later use, if the appropriate amount of water is boiled in the pot, the prepared lotus root is placed in the pot for blanching treatment, and then it is taken out for later use, the garlic is washed and peeled and then cut into minced pieces, the vinegar and salt, sugar, light soy sauce, chicken essence and minced garlic are mixed into a sauce according to a certain proportion for later use, after adding an appropriate amount of cooking oil to the pot, the prepared minced garlic is placed in the pot and stir-fried. After the fragrance overflows, add the lotus root slices and stir-fry until mature, then pour the prepared sauce into the pot, stir-fry until the soup is cleared, and then you can eat it out of the pot.

3. Sweet and sour lotus root slices.

Lotus root is a seasonal ingredient belonging to summer, after eating, it can play a role in clearing heat and quenching thirst, disinfection and appetizing, etc., and regular consumption of lotus root can also help human health play a certain role in maintenance, lotus root also has different varieties, different varieties of lotus root production methods are naturally different, so let's take a look at the sweet and sour taste of lotus root.

1. Ingredients: crispy lotus root, apple cider vinegar.

2. Method: After cleaning the prepared crispy lotus root in clean water, cut it into slices for later use, then add an appropriate amount of water to the pot and boil, then put the prepared lotus root slices in the pot for blanching, and then take them out and put them in cold water to cool, pour an appropriate amount of apple cider vinegar into a bowl, stir evenly and then put them in the refrigerator for a period of time before eating.

3. Precautions: Try not to choose an iron knife when cutting the lotus root again, because when the iron knife is in contact with the lotus root, it will be easy to oxidize and blacken, and it is also when cooking, and when making sweet and sour lotus root, try to choose a more crisp lotus root to make a little better, so that the taste of eating will be more crisp.

Method: raw materials.

150 grams of lotus root, 200 grams of pork ribs, 25 grams of minced coriander, a carrot, an appropriate amount of ginger, an appropriate amount of green onions, an appropriate amount of chicken essence, an appropriate amount of edible salt, an appropriate amount of raw salt, an appropriate amount of pumping, an appropriate amount of Sichuan pepper powder, an appropriate amount of broth, an appropriate amount of cooking wine, and an appropriate amount of vegetable oil.

Preparation. First: remove the skin of the lotus root, then remove the lotus root, then put it in clean water to clean, then drain the water, cut it into hob pieces, put the lotus root cut into hob pieces into a pot of boiling water, blanch it, the blanching time does not need to be too long, you can take it out after putting it in for a while, and let it cool.

Second: Put the carrots in clean water and wash them, then put an appropriate amount of water in one of the fake plates, soak the cleaned carrots in clean water, and then take them out and drain the water.

Third: Wash the pork ribs in clean water as well, then cut them into long strips along the cracks of the pork ribs, and then make them into small pieces about 5 cm long.

Fourth: Take out a clean pot, add an appropriate amount of water to the pot, turn it to high heat, boil the water in the pot, and then put the cut ribs into the pot of boiling water, cook for a while, until the blood of the ribs comes out, then take it out, drain the water, and wash it again.

How to make it: Step 1: Take out a wok and put the pan on the fire first, pour an appropriate amount of cooking oil into the pan, and when it is smoking, add ginger slices and green onions to boil the pan.

Step 2: Then add the ribs, reduce the heat to high and stir-fry quickly until all the water in the ribs is dry.

Step 3: After the ribs are fried, add an appropriate amount of cooking wine, then add an appropriate amount of stock, turn to high heat, boil the stock in the pot, and then clean a casserole, and pour all the soup and ingredients in the pot into the casserole.

Step 4: Then add lotus root, carrot cubes, light soy sauce, salt, peppercorn powder to the casserole, then put the casserole on the fire and bring the soup to a boil.

Step 5: After the soup in the pot is boiled, then reduce the heat to low, boil all the processed ingredients, and finally sprinkle with chopped coriander, and this lotus root pork rib soup is ready.

Lotus root pork rib soup tastes soft and glutinous, sweet and delicious, and sweet and moist without greasy. The nutritional value of this delicacy is very high is lotus root and carrot pork rib soup, it is a delicacy that can replenish qi and blood, enhance the body's immunity, it tastes soft and glutinous, sweet and delicious, and the soup is also extremely delicious, sweet and moist without greasy, which makes people want to drink it again.

How to make lotus root:Ingredients: 2 lotus roots, 2 spicy millet, 2 garlic, 3 tablespoons of chili oil.

Excipients: 2 tablespoons of light soy sauce, half a tablespoon of vinegar, 1 tablespoon of cooked oil, appropriate amount of Sichuan pepper powder, 1 teaspoon of powdered sugar.

Steps: 1. Wash and peel the lotus root, put cold water into the pot, and cook for about 25 minutes.

2. Cool the boiled lotus root and cut into thin slices.

3. Pour in the minced garlic and spicy millet.

4. Pour in 2 tablespoons of light soy sauce.

5. Pour in a small amount of vinegar.

6. Pour in a small amount of Sichuan pepper powder.

7. Pour in a small amount of powdered sugar.

8. Pour in 3 tablespoons of chili oil and 1 tablespoon of cooked oil (hot oil).

9. Mix well and eat.

10. Delicious and appetizing spicy cold lotus root slices, try it if you like!

It looks like this:Prepare ingredients such as yellow croaker, lotus root, garlic, celery, cooking wine, salt, and mixed oil.

1. Cut the green onion into flowers, the lotus root into slices, the garlic into foam, and the celery into small particles for later use.

2. Pour water into the pot and add cooking wine and salt to boil, then put the yellow croaker into the pot and cook and remove it for later use.

3. Put the mixed oil in the pot, heat it and thicken the juice.

4. Remove from the pot and put on a plate, sprinkle with garlic and celery foam and serve.