How to make hot and sour lotus root, crisp and refreshing, never get tired of eating?

Step 1: Wash the lotus root, peel it, cut it into thick slicesStep 2, cut it into cubes, blanch it quickly in boiling water, drain it and set aside.

Step 3: Heat oil in a pan and stir-fry chopped garlic. Step 4: Pour in diced lotus root and salt, dried chili pepper or pickled pepper, and stir-fry with a little ginger powder.

Step 5: Pour in the sauerkraut and stir-fry a few times out of the pot.

First, cut the lotus root into cubes, then blanch it with water, and finally put it on a plate and add chili paste, salt, sesame oil and vinegar and mix well.

First of all, fry the lotus root in water, then cut it into cubes, pour in chili paste, vinegar and salt, and then add a little sugar and mix well.

<> "Hot and Sour Lotus Root." Ingredients: lotus root + dried chili pepper + minced garlic + string pit pepper.

Method: Stir-fry the minced garlic and dried chili peppers in oil.

Pour in the diced lotus root and stir-fry for 2 minutes.

2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, a pinch of salt and sugar.

Pour in green peppers and white sesame seeds and stir-fry evenly.

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.

Peel and dice the lotus root and soak it in water, so that it will be more crispy. Cut the green pepper and red pepper, and drain the diced lotus root before stir-frying. Heat the oil in a pan, first stir-fry the red pepper until fragrant, add the minced garlic and stir-fry until fragrant.

Add the diced lotus root and stir-fry for half a minute, pour an appropriate amount of vinegar, continue to stir-fry, the color of the lotus root becomes darker, add green pepper and continue to fry. When the green peppers are soft, add salt to taste, turn off the heat and serve.

When stir-frying hot and sour lotus roots, put more vinegar and don't fry them in the pot for too long, because the lotus roots are crispy.

Peel the lotus root and cut it into cubes, cook it in a pot with water, remove it and put it in a bowl, add millet spicy, ginger, minced garlic, light soy sauce and soy sauce and stir well.

There are many delicious ways to make lotus root, the most common are cold lotus root slices, fried meat lotus root slices, lotus root soup, etc., which are crispy and refreshing and deeply loved by the public. Another very delicious way to make lotus root is hot and sour lotus root, this dish highlights the aroma of lotus root with sour and spicy, and it tastes sour and spicy and very appetizing. The recipe is also very simple, people who have never been in the kitchen will cook it after a few glances, and at a family dinner or when a guest comes to cook one of these dishes, it will be eaten as soon as it is served.

The following are the methods and steps, friends who like to eat lotus root remember to come and watch it, and learn it after a few more glances.

First of all, prepare the ingredients and ingredients: 1 section of lotus root (about 500 grams), 6 cloves of garlic, 3 spicy millet, 2 star anise, light soy sauce, oyster sauce, dark soy sauce of straw mushrooms, balsamic vinegar (or white vinegar), chicken essence powder, pepper, sugar, salt, peanut oil.

Method: 1. Peel and wash the lotus root, cut it into diced lotus root with a knife, about the size of the head of chopsticks, and soak it in water for half an hour immediately after cutting.

2. Peel and crush the garlic, chop the millet into spicy cubes, and wash the star anise with water.

3. Boil an appropriate amount of boiling water in a pot, put star anise and cook for one minute, then add lotus root, blanch for two minutes on high heat, remove and soak in cold water to prevent oxidation.

4. Heat the pot, add an appropriate amount of oil and boil until it is 5 hot, add garlic and millet spicy to burst the fragrance.

5. Take out the diced lotus root and drain the water, then put it in the pot and stir-fry evenly, stir-fry for one minute on high heat to dry the water in the lotus root, then add three spoons of light soy sauce, two spoons of oyster sauce, and one spoonful of dark soy sauce, stir-fry evenly and stir-fry until fragrant.

6. After the lotus root is stir-fried until fragrant, add an appropriate amount of water, add a spoonful of salt and sugar, a small amount of chicken essence powder and pepper, cover the lid and simmer for 3 5 minutes after boiling.

7. After about three minutes, pour in an appropriate amount of balsamic vinegar and stir-fry a few times, then cover the lid and cook for 1 2 minutes.

8. For about two minutes, open the lid and turn to high heat to drain the juice, and then you can take it out of the pot and put it on a plate.

1. After the lotus root is cut, it must be soaked in clean water, otherwise it will oxidize and turn black.

2. Pay attention to the time when simmering, if the lotus root becomes soft after simmering for too long, it will not have a crisp taste.

3. Balsamic vinegar should be put in an appropriate amount, too much will be very sour, too little will not have a sour taste, after putting it in, it should be covered with a lid and simmered, so that the lotus root can absorb the sour and spicy taste.