The practice of sweet and sour lotus root is, how to make sweet and sour lotus root?

The preparation of sweet and sour lotus root is as follows:

Ingredient list: Lotus root: 2 pcs.

White vinegar: 2 scoops.

Oil and salt: to taste.

Sugar: 3 and a half tablespoons.

Dark soy sauce: 1 scoop.

Garlic: 3 cloves. Production Steps:1Wash and peel the 9-hole lotus root and cut into thin slices.

2.Boil water in a pot, add two spoonfuls of white vinegar after the water boils, so that the lotus root will not turn black easily. Put the lotus root in and cook for 1 minute until it breaks.

3.While blanching the lotus root, prepare a bowl with cold water and 1 tablespoon of salt. The lotus root boils for 1 minute, then puts it in a bowl of salted water and steeps for 5 minutes. The lotus root that comes out of this way will be crisp and refreshing.

4.After 5 minutes, put cold oil in a hot pan and stir-fry minced garlic until fragrant.

5.Put the lotus root slices in and stir-fry quickly, then add 2 tablespoons of white vinegar, 3 tablespoons of semi-white sugar, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, season and continue to stir-fry. Before removing from the pot, add the water starch and reduce the juice over high heat.

6.Remove from the pan and sprinkle with chopped green onions.

After completing the above steps, the sweet and sour sweet and sour lotus root is ready.

Lotus root, ginger, sugar, vinegar, starch.

Steps: 1. Wash the lotus root, slice it, and blanch it in hot water.

2. Heat the pot, boil a little ginger, pour in the lotus root slices and stir-fry.

3. Add sugar and vinegar, continue to stir-fry, and add water and starch to thicken. Remove from the pan.

Precautions. 1. The lotus root can also be left unblanched. The water in which the blanched lotus root is drinkable.

2. Be careful not to fry the paste. Try to use as little iron as possible, iron tools are easy to make the lotus root black.

3. Hook the sauce thinner.

Lotus root, salt, sugar, vinegar.

Steps: 1. Boil sugar and white vinegar and water to cool thoroughly, and the amount of water is better than the lotus root slices.

2. Slice the lotus root into thin slices.

3. Put it in water, then put it in the refrigerator for 8 hours and eat.

Peel and slice the lotus root, prepare white vinegar, sugar, salt, water starch, chicken powder, and stir.

Bring water to a boil, pour in the lotus root slices, and blanch the water.

Cooking oil, lotus root slices stir-fry over high heat.

Add the fungus, stir-fry, pour in the sweet and sour sauce, and stir-fry evenly.

Ingredients: 500 grams of fatty and tender lotus root.

Excipients: shredded green and red peppers, 10 grams of sesame oil, 50 grams of sugar, 25 grams of vinegar, a little refined salt.

Method: Select tender lotus root, scrape off the skin, cut off the lotus root, wash it and put it in a pot of boiling water for 1 minute to take it out, slice it on a plate, sprinkle it with refined salt, sugar, green and red pepper shreds, pour in vinegar and sesame oil and mix well

Ingredients: 500 grams of lotus root.

Excipients: 20 dried peppercorns, 10 grams of cooking oil, 50 grams of sugar, 50 grams of vinegar.

Method: Wash the lotus root, scrape off the skin, slice and set aside.

Heat the cooking oil in the pot, add the Sichuan pepper, fry until it turns red, add the lotus root slices and stir-fry for a while, pour in vinegar and sugar and stir-fry for a while, and put it out of the pot and put it on a plate.

Precautions: The lotus root slices are cooked in the pot, do not fry for too long.

500g lotus root, 4 coriander Seasoning of sweet and sour lotus root:

1 tablespoon oil, 1 1 2 tablespoons sugar, 1 tablespoon vinegar, 1 2 teaspoons salt, 1 teaspoon light soy sauce, 1 teaspoon sesame oil.

1. Wash and peel the lotus root and cut it into thin slices. Add water to the pot and bring to a boil, blanch the lotus root slices in water for 3 5 seconds, then remove them into cold water to cool them immediately, and then remove and drain the water.

2. Wash the coriander and cut it into small pieces and put it on the lotus root, and add all the seasonings.

3. After the pot is heated, pour in the oil, pour the oil 7 into the hot and pour it on the lotus root, and finally stir evenly.

Tips: 1. The lotus root should not be scalded for a long time, it will lose its crispness, and it must be cooled quickly in cold water after scalding, so that the lotus root will be crisp and tender.

Lotus root is slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high. Cooked lotus root is warm and sweet in taste; It has the effects of invigorating the stomach and spleen, nourishing blood, building muscles, and stopping diarrhea. The simple sweet and sour makes a single lotus root taste sweet and sour and appetizing, and it is a home-cooked dish that goes well with rice.

Ingredients: Lotus root section:

Accessories; Appropriate amount of green onion and ginger Appropriate amount of salt.

15 grams of balsamic vinegar and 10 grams of sugar.

10g light soy sauce with a pinch of chicken bouillon.

2 red peppers with an appropriate amount of sesame oil.

Steps to prepare sweet and sour lotus root slices.

1.Prepare all the ingredients, slice the lotus root and soak it in water.

2.Take a small bowl and add light soy sauce, sugar, vinegar, chicken essence, salt, mix well and set aside.

3.Pour oil into a wok and fry chives, ginger, garlic and chili.

4.Pour in the lotus root slices and stir-fry for a while.

5.Then add the seasoned sauce.

6.After stir-frying for a while, drizzle in sesame oil.

7.Stir-fry again and turn off the heat.

The lotus root does not need to be fried for a long time, and it is delicious to maintain a crisp taste.

The sauce is mixed in advance, which can also save the time of stir-frying.

Sweet and sour lotus root: Peel the lotus root and cut it into centimeter-thick rings. Normal practice, add an appropriate amount of cooking oil, salt, chicken essence, soy sauce, sugar, balsamic vinegar, you can not add water, add cornstarch to boil water, the soup will be thicker.

Pork ribs and lotus root soup: I heard that this is very nutritious, after the ribs are cooked, finally put the lotus root pieces and peanuts into the pot together, the lotus root is more and more sticky the more it is cooked, and the nutrition is all in the soup for a long time, covering the oil boiled out of the ribs, it becomes lighter, but it does not lose the deliciousness of the ribs.

Stir-fried lotus root with leeks: I remember that there is such a dish, the leeks are very fragrant, the lotus root is crispy, and it is quite delicious together.

There are also lotus roots sold in the supermarket, and the lotus root Kongli are all slightly filled rice, which is very fragrant, but I can't do it, I know so much, this is a question from a former friend, and the answer I gave, I hope it can help you.

Different sweet and sour lotus root strips, really fragrant ......

The lotus root is slightly sweet and crisp, which can be eaten raw and cooked, and its medicinal value is quite high.

Cooked lotus root is warm and sweet in taste;

It has the effects of invigorating the stomach and spleen, nourishing blood and nourishing the blood, building muscles, and stopping diarrhea.

The simple sweet and sour lotus root makes the stupid relatives guess that the single lotus root has a sweet and sour taste, and it is a home-cooked dish that goes well with rice.

Ingredients: Lotus root section:

Accessories; Appropriate amount of green onion and ginger.

Salt to taste. Balsamic vinegar 15 grams.

10 grams of sugar.

10g light soy sauce.

A pinch of chicken bouillon. 2 red peppers.

Appropriate amount of sesame oil. Steps to prepare sweet and sour lotus root slices.

Prepare all the ingredients, slice the lotus root and soak it in water.

Take a small bowl and add light soy sauce, sugar, vinegar, chicken essence, salt, mix well and set aside.

Pour oil into a wok and fry chives, ginger, garlic and chili.

Pour in the lotus root slices and stir-fry for a while.

Then add the seasoned sauce.

After stir-frying for a while, drizzle in sesame oil.

Stir-fry again and turn off the heat.

The lotus root does not need to be fried for a long time, and it is delicious to maintain a crisp taste.

The sauce is mixed in advance, which can also save the time of stir-frying.

The different sweet and sour celery cave old lotus root is suspicious of the silver trembling silver, which is really fragrant and ......