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

The first approach.

Lotus root can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good nourishment for women, children, children, and the frail and sick.

Dish name: Hot and sour lotus root.

First, the required raw materials.

300 grams of lotus root, 10 grams of white vinegar, 10 grams of peanut oil, 10 grams of chili pepper (red, sharp, dry), 8 grams of pickled pepper, 8 grams of ginger, appropriate amount of salt.

Second, the production method.

1.Wash the pickled pepper and ginger and cut them into thin strips; Remove the stems and roots of the tender lotus root, wash it, peel off the skin, cut it into thin slices, put it in a basin, add a little refined salt and mix well, marinate for a while and take it out;

2.Drain the pickled lotus root and put it in a basin, and put shredded chili pepper and ginger on top;

3.Sit on the pot and light the fire, pour in the peanut oil, when the oil is burned to seventy percent hot, put the dried chili pepper and fry it to purple brown and take it out, pour the boiling oil on the soaked chili shreds and ginger shreds;

4.Sit in a pot and light the fire, add white vinegar, stir with an iron spoon, pour it into a basin after heating, soak for 4 hours and then eat.

The second approach.

Raw materials: 350 grams of lotus root, salt, light soy sauce, 3 Chaotian peppers, 2 dried chili peppers, 2 grams of white vinegar, sugar, minced garlic, cooking oil.

1.Peel the lotus root and wash it.

2.Cut the lotus root and Chaotian pepper into cubes respectively, and cut the dried pepper into sections.

3.Stir-fry minced garlic, Chaotian pepper and dried chili pepper until fragrant.

4.Add the diced lotus root and stir-fry, add an appropriate amount of water, and continue to stir-fry.

4.Add salt, light soy sauce, sugar, and finally drizzle with white vinegar and serve on a plate.

The third approach.

Main ingredients: a lotus root, an appropriate amount of millet pepper, an appropriate amount of pickled pepper, an appropriate amount of edible salt, and an appropriate amount of edible oil.

Production method: Step 1: Peel the lotus root, cut two centimeters into small cubes, and soak it in water for half an hour;

Step 2: Put an appropriate amount of water in the pot, open the water into the lotus root, remove it for about two minutes, and set aside it with cold water;

Step 3: Put an appropriate amount of cooking oil in the pot, and add the millet pepper to fry until fragrant;

Step 4: Add a small amount of soaked feet, pour in a certain amount of pickled pepper water, add diced lotus root and stir-fry for 2-3 minutes;

Step 5: Add an appropriate amount of edible salt, stir-fry over high heat to reduce the juice, pour in a small amount of white vinegar, turn off the heat and remove from the pot.

First blanch the lotus root, then take it out and cut it into cubes, heat the oil, put the lotus root in it, add a little salt, vinegar, chili light soy sauce, and stir-fry.

After the lotus root can be washed, cut into dices and then heat the oil, add millet spicy and dried chili peppers and stir-fry until fragrant, then add minced green onions and garlic and pour in an appropriate amount of aged vinegar, put the diced lotus root in, stir-fry evenly, add an appropriate amount of seasoning, it will be very delicious.

The recipe for sour and spicy lotus root is quite simple. Prepare the lotus root slices and cut them into cubes, heat oil in a pot, pour in the dried chili peppers, pour in the lotus roots, add an appropriate amount of light soy sauce, then add vinegar, and stir-fry over high heat for five or six minutes.

<> "Ingredients: lotus root, sharp pepper, dried chili.

Seasoning: salt, dark soy sauce, light soy sauce, white sugar, balsamic vinegar, garlic, sesame method. 1. Cut the dried chili pepper into small pieces and dice the lotus root.

2. Stir-fry the minced garlic and dried chili peppers, pour in the lotus root and stir-fry, put a spoonful of half-aged soy sauce, a spoonful of light soy sauce, a little salt, a little sugar, two spoons of balsamic vinegar and stir-fry well, put the sharp pepper and continue to stir-fry, sprinkle sesame seeds and plum hole before starting the pot and stir well.

The preparation of hot and sour lotus root is as follows:Tools Ingredients: appropriate amount of oil, 1 gram of salt, 5 grams of chopped green onion, 3 grams of minced ginger, 4 grams of minced garlic, 15 grams of oyster oil, 10 grams of tomato paste, 4 grams of fresh soy sauce, 1 gram of dark soy sauce, 2 grams of cooking wine, 2 grams of white vinegar, 4 grams of sugar, 15 grams of water, 2 dried chili peppers, 2 grams of dried Sichuan pepper, 2 grams of sesame oil, 1 gram of white pepper.

1. Peel and wash the lotus root and cut it into cubes for later use.

2. Mix oyster sauce, tomato sauce, fresh soy sauce, dark soy sauce, white vinegar, sugar, cooking wine, white pepper and water into a bowl, mix well and set aside.

3. Blanch the lotus root in boiling water for 2 minutes, remove it, soak it in cold water for a while, then drain the water for later use. Stuffiness.

4. Pour an appropriate amount of oil into the wok and turn on medium heat.

5. Put in the dried peppercorns and stir over low heat until fragrant, then remove them.

6. Add shredded chili peppers, minced garlic, minced ginger and chopped green onions (put half of them) and stir-fry until fragrant.

7. Add the diced lotus root, add salt, and stir-fry over medium heat for about one minute.

8. Pour in the sauce from step 2.

9. Stir-fry over high heat to reduce the juice, turn off the heat until the juice is thick, add sesame oil and the remaining chopped green onion and stir well.

10. Put it out of the pot and put it on a plate, and the hot and sour lotus root can be made.

Ingredients: appropriate amount of lotus root, ginger, dried chili, salt, sugar, vinegar, oil, light soy sauce, Sichuan pepper.

1. Prepare an appropriate amount of lotus root and cut it into diced lotus roots, add water and white vinegar to soak for a while after cleaning.

2. Prepare salt, chicken essence, pepper, oil, sugar.

3. After that, add light soy sauce to the seasoning bowl, add water and mix thoroughly.

4. Put oil in the pot, ginger, garlic, chili pepper and peppercorns and stir-fry until fragrant.

5. Pour in the seasoning sauce.

6. Add an appropriate amount of white vinegar.

7. Pour the drained lotus root and cook for about 2 minutes.

8. Add an appropriate amount of balsamic vinegar.

9. Add some minced garlic before cooking, and serve on a plate.

Tips: 1. After the lotus root is cut into dices, it should be soaked in water, so that the fried lotus root will not change color.

2. When picking lotus roots, it is best to choose 9 small holes in the middle, in addition to paying attention to the white skin, stout, and fragrant, the "parrot head" at the top of the lotus root should also be as small as possible.

3. If you take lotus root to fry, you should buy lotus root with a long middle node; If you want to make soup, you should choose the one with a small middle section.

Nutritional value: Traditional Chinese medicine believes that lotus root is a health food that can be used both edibly and medicinally. Raw food can cool the 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 the blood. At the same time, it can also be a diuretic and laxative, helping to excrete waste and toxins from the body.

Step 1

Ingredients: 300 grams of lotus root, 1 green pepper, half a red pepper, 5 grams of dried chili, 4 cloves of garlic, half a spoon of water starch, 3 grams of white vinegar, 1 spoon of salt, 1 spoon of chicken essence.

Step 2

Peel and wash the lotus root and cut into cubes.

Step 3

Wash the green and red peppers, remove the seeds, and cut them into lotus root-sized cubes.

Step 4

Dried chili peppers cut into sections.

Step 5

Mince the garlic. Step 6Put an appropriate amount of water in a pot and bring to a boil over high heat, blanch the lotus root for 1 minute, remove and drain.

Step 7

Add an appropriate amount of oil to the pot, add dried chili peppers, minced garlic, diced green and red peppers and stir-fry for 30 seconds.

Step 8

Add the diced lotus root, add 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, and 3 grams of white vinegar and stir well.

Step 9

Add half a spoon of water starch, stir-fry evenly, and then remove from the pot.

Hot and sour lotus root is a classic home-style stir-fry, appetizing and spleen-invigorating, sour and spicy and refreshing taste, deeply loved by everyone. This dish is loved by my husband and children, and Shandong people eat pancakes, and use this vegetable to roll pancakes, and 2 discs are quickly disced at a time. Hot and sour lotus root is simple and easy to do, and does not test the knife skills, cut the size can be, even novices are easy to get started, you can put more chili peppers if you like to eat spicy, my daughter loves to eat meat, I also put a little diced meat, the fragrance is stronger, the lotus root is crispy, the meat is fragrant, when the appetite is not good, the hot and sour appetizer, the more you eat, the more you want to eat.

Hot and sour lotus root] Ingredients: 1 saving 350 grams of lotus root, 80 grams of diced pork, 1 green pepper, 2 millet peppers, 1 shallot, a little ginger, 1 spoon of dark soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, a pinch of salt, 2 tablespoons of water.

How to make it]:

1. Prepare the ingredients used, peel off the skin of the lotus root, clean the mud from the lotus root holes, and cut the pork into diced meat.

2. Ingredients: Cut the shallots into chopped green onions, shred the chili peppers, dice the ginger, and set aside.

3. Mix 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, a pinch of salt, and 2 tablespoons of water to make a sauce, and marinate diced pork with 1 tablespoon of cooking wine to remove the smell.

4. Slice the lotus root first, then cut it into diced lotus, wash it to remove the starch, and set aside.

5. Boil the cold water in the soup pot, add the drained lotus root, blanch the water for 1 minute, remove and soak in cold water for later use.

6. Add the marinated diced pork in a hot pan with cold oil, stir-fry over high heat to change color.

7. Add chopped green onion, ginger and hot sauce shreds, stir-fry until fragrant.

8. Drain the diced lotus root, pour it into the pot and stir-fry well.

9. Pour in the seasoned sauce, stir-fry back and forth and mix well, until the lotus root is evenly coated with the sauce.

10. Stir-fry until the soup is reduced and when it is about to dry, turn off the gas and mix well.

11. Put it on a plate, sour and spicy and delicious with rice, and it is really fragrant with pancakes.

Tips: 1. When choosing lotus roots, choose a smooth appearance, preferably the middle section of a lotus root.

2. After blanching the lotus root, it doesn't take too long to stir-fry, and it can be out of the pot after 1 minute after mixing.

3. You can't eat too spicy, you can replace it with a non-spicy persimmon pepper, which is also delicious.

First of all, peel and dice the lotus root, chop the garlic, cut the millet into spicy sections, put oil in the hot pan, put the garlic and millet in the hot oil and stir-fry until fragrant, pour in the lotus root and stir-fry evenly, add salt and vinegar chicken essence, and finally put in the green onion A delicious hot and sour lotus root is ready.

1 sauce: 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, 10 tablespoons of vinegar, 1 spoonful of sugar! Stir to combine.

2. Peel and dice the lotus root, boil water in a pot, blanch the lotus root and remove it for later use. 3. Put oil, green onions, and dried chili peppers in the pot and stir-fry until fragrant, add the lotus root and sauce and stir-fry evenly, then add thickening water (a spoonful of starch and a spoonful of water), stir-fry evenly, and remove from the pot.

1 lotus root diced, 2 millet pepper cut into rings, green onion finely chopped. 3In a small bowl, add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, and a pinch of salt to make the juice. 4. Add water to a pot and bring to a boil, blanch the lotus root for 2 minutes, then remove it with cold water and rinse twice.

Cut the lotus root into cubes, cut the pickled pepper into cubes, fry the pickled pepper in oil, then add the lotus root and add vinegar and other seasonings.