How many delicious ways to eat lotus root? What are the ways to eat lotus root?

1. Several ways to eat lotus root.

1. Lotus root juice.

Lotus root juice has the effect of clearing heat and cooling blood, and is suitable for drinking in autumn to improve autumn dryness, constipation, five heart irritability and dizziness.

Generally, when making lotus root juice, the lotus root should be fully washed, cut off, and then squeezed to juice, which can be drunk with rock sugar or honey. However, for the sake of cleanliness and hygiene, it is advisable to choose tender lotus root when jumping lotus, and the inside is not polluted by silt.

In addition to juice extraction, lotus root juice and kudzu root juice are used together, which is a traditional Chinese medicine prescription and has the effect of detoxifying fever.

2. Lotus root soup.

Drinking soup in autumn can not only moisturize and moisturize dryness, but also moisturize the stomach and take care of the skin.

First of all, autumn tonic pays attention to nourishment, rather than warm supplementation, resulting in the phenomenon of fire. The lotus root itself has the effect of nourishing yin and moisturizing dryness, and although it is warm when boiled and eaten, it will not cause the phenomenon of fire.

Secondly, the use of lotus root and animals, such as pork ribs, black chicken, etc., to make soup, in line with the health concept of autumn tonic and autumn fat, not only tonic but also will not appear fat and hot.

In addition, because lotus root is a plant-based food, it is easy to lack protein, fat, etc., so making soup with animal ingredients can make up for the shortcomings of the food.

3. Lotus root porridge.

The lotus root porridge is actually very simple, the lotus root porridge is divided into two flavors, one is salty, and can be made by using lotus root, rice, salt, pepper, etc. The other is sweet, that is, it is made by boiling lotus root, rock sugar, japonica rice, etc.

First of all, autumn is a season prone to diarrhea, and porridge has the effect of hydrating, stopping diarrhea, and reducing intestinal burden. And lotus root has a certain astringent effect and can stop diarrhea.

Secondly, boiled lotus root also has the effect of strengthening the spleen and stomach, in autumn because of the change of climate, the alternation of seasons, it is easy to have a bad appetite or indigestion, you can eat more lotus root.

4. Red bean and lotus root pot.

It is made by boiling red beans with lotus root and lotus seeds. It has the effects of diuretic, swelling and blood replenishment.

First of all, lotus root has the effect of calming the nerves, nourishing and stopping diarrhea, and has a certain conditioning effect on diarrhea caused by spleen dampness and kidney deficiency.

Secondly, red beans have the effect of reducing swelling with water, and at the same time, eating them with lotus root can replenish blood and iron.

5. Osmanthus glutinous rice lotus.

Osmanthus glutinous rice root belongs to a dessert, which is cooked and rotten by pouring glutinous rice into lotus root, sliced before eating, and poured with osmanthus sugar.

On the one hand, eating osmanthus glutinous rice root can satisfy the abdomen and strengthen the spleen and stomach, on the other hand, osmanthus has the effect of dissipating cold in warmth, warming the stomach and relieving pain, and can be adjusted for stomach pain, abdominal pain and other discomfort phenomena in autumn. At the same time, it also has the effect of cough suppressant and **cough asthma.

1 Lotus root salad.

Prepare the ingredients as follows: 300 grams of lotus root, appropriate amount of amaranth, 3 grams of light soy sauce, 5 grams of rice vinegar, 3 grams of salt, and 2 grams of oil.

The specific method is as follows: remove the leaves of the amaranth, boil in water, pour in the lotus root slices, blanch the water for 30 seconds, pour in the amaranth, cook over high heat until the water changes color, take out, put the lotus root slices into the amaranth water (this can make the lotus root turn red), soak until the lotus root slices change color, add light soy sauce, rice vinegar, salt, sesame oil, and stir well!

2 Stewed lotus root with pork bones.

Prepare the ingredients as follows: 750 grams of pork bones, 2 knots of lotus root, appropriate amount of jujube (dry), 2 teaspoons of salt, appropriate amount of ginger, appropriate amount of water.

Here's how to do it: Boil the pork bones in boiling water and wash them. Peel and cut the lotus root into sections, slice the ginger or cut the hob into pieces, boil the water in the pot, put in all the ingredients, turn to medium-low heat and boil for an hour after turning on high heat, then add salt!

3 Braised pork knuckles with lotus root.

Prepare the ingredients as follows: 2 pig's trotters, 1 section of lotus root, a little salad oil, a little salt, 2 green onions, 6 slices of ginger, a little cooking wine, 1 tablespoon of light soy sauce, an appropriate amount of dark soy sauce, 2 grams of sugar, an appropriate amount of bean curd (red), and a little pepper.

The specific method is as follows: wash and clean the pig's trotters and chop them into small pieces. Peel and cut the lotus root into pieces, boil a pot of boiling water, add a few slices of ginger and cooking wine, and put the pig's trotters in to blanch.

Then remove and clean and drain the water, heat the pan with oil, add green onion and ginger slices and fry until fragrant, then put the pig's trotters and fry them until they are slightly yellow on both sides, add salt, light soy sauce, dark soy sauce, sugar, bean curd, and fry until the pig's trotters are evenly colored. Cook a little cooking wine and stir-fry, add water, and the amount of water is just over the pig's trotters. After the fire is boiled, put the lotus root pieces, turn to low heat after boiling again, cover and simmer for about an hour, add a little pepper to enhance the flavor after opening the lid to collect the juice!

4 Lotus root balls.

Prepare the ingredients as follows: 500 grams of lotus root, 300 grams of shiitake mushrooms, 150 grams of sticky rice flour, 3 grams of salt, 1 gram of five-spice powder, and an appropriate amount of oil.

The specific method is as follows: prepare the ingredients: lotus root, shiitake mushrooms, sticky rice noodles and other ingredients, wash and peel the lotus root, remove the stems of the mushrooms, wash them, put them in the food processor and break them, break the lotus root, shiitake mushrooms, add sticky rice flour, salt, oil, five-spice powder, mix well, knead them into smooth balls, put the made balls into the frying basket of the air fryer, put the frying basket on the air fryer, cover the lid, set the time for 22 minutes, and you can wait for the pot to come out!

There are many delicious ways to eat lotus root, you can fry it and stir-fry it. My favorite thing to eat is stir-fried lotus root. The homely practice is:

1. Lotus root, peeled, cut into thin slices, blanched in boiling water for 3-5 minutes, set aside 2, snow peas, shredded, blanched in boiling water for 2-3 minutes, standby 3, space pepper, shredded, set aside 4, garlic, sliced, set aside.

2. Heat the pan, cold oil, add garlic slices, space peppers, and fry the space peppers over high heat to soften slightly.

3. Pour in the lotus root slices and fry over high heat for 5-8 minutes.

4. Pour in the snow peas and fry over high heat for 3-5 minutes.

5. Add an appropriate amount of salt, fresh vegetables, oyster sauce, and evenly.

Tips: 1. Cut the lotus root into thin slices as much as possible.

2. When stir-frying over high heat, be sure to pay attention to the heat, turn the pot from time to time, and don't paste the pot.

Hello! There are several delicious ways to eat lotus root, and there are many delicious ways to eat lotus root, which can be boiled, stewed, and fried, all of which are very delicious ways to eat.

Speaking of lotus root, it is the most edible vegetable in this season, rich in aspartine, protein amino acids, fenugreek, sucrose and glucose, etc., fresh lotus root contains 20% of the carbohydrate and rich calcium, phosphorus, iron and a variety of vitamins and dietary fiber, eating lotus root can raise yin and clear heat, moisturize dryness and quench thirst, clear the heart and calm the nerves, in addition to the lotus root is warm, the elderly and children eat have the effect of nourishing the stomach and spleen, children eat appetizing to help digestion, help reduce the problem of children's appetite. Usually the lotus root we buy has a seven-hole lotus root and a nine-hole lotus root, different holes, taste and color are very different, and the practice and use are completely different, so don't know don't buy blindly, buy the wrong one to be complained, the raw lotus root of the seven-hole lotus root will taste bitter and astringent, because its starch content is relatively high, so the lotus root powder is generally made of seven-hole lotus root, which is generally suitable for making soup or making lotus root paste; The raw lotus root of the nine-hole lotus root tastes sweet and crisp, and the smell of the earth after the heavy rain, and the water content is more, suitable for cold dressing and stir-frying, in the middle of our Shandong sandwich the meat is called "lotus root", also called "lotus root clip". Many people like to eat lotus root boxes, but they feel that it is fried, and it is unhealthy to eat too much, this "lotus root with sauce" just satisfies your appetite, delicious and beautiful, healthy and nutritious, light and refreshing and satisfying.

1. Remove the head and tail of the washed lotus root, then peel it and make it into a lotus root clip, the first knife is not cut off, the second knife is cut off, and the thickness of the lotus root is about 3 4 mm.

2. Chop the pork, add minced ginger to remove the peculiar smell, add chopped green onion to enhance the fragrance, then add an appropriate amount of salt and pepper, pour in an appropriate amount of cooking wine to remove the smell, add light soy sauce, oyster sauce, cooking oil, and finally add 1 spoonful of starch, stir in one direction, and marinate for 5 minutes after beating to strength.

Lotus root can be fried, diced meat can be made and dumpling stuffing can be made, all of which are delicious.

Lotus root can be stir-fried, stewed pork ribs, and served cold.

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. The specific method is shown in the following figure:

2. Put the mixed oil in the pot, heat it and thicken the juice. The specific method is shown in the following figure:

3. Remove from the pot and put on a plate, sprinkle with garlic and celery foam and serve. The specific method is shown in the following figure:

Lotus root is a nutritious and versatile ingredient that can be used to make a variety of delicious dishes. Here are some recommendations for how to eat lotus roots:

Lotus Root Soup: Lotus Root Pork Rib Soup is a classic dish that is delicious and nutritious. You can cut the lotus root into chunks, simmer it with the ribs, other ingredients, add the right amount of seasoning, and simmer for a few hours until the lotus root is soft and glutinous.

Stir-fried pork slices with lotus root: Cut the lotus root into thin slices or shreds and stir-fry them with lean pork slices. Add an appropriate amount of green onion, ginger, garlic and seasonings, such as soy sauce, salt, pepper, etc., and stir-fry until cooked through. This dish is refreshing and tender, making it a simple yet delicious home-cooked dish.

Lotus Root Cake: Lotus root is cut into thin slices or shreds, mixed with flour, eggs, etc., to make lotus root cake. You can choose to steam or fry it to make a soft and sweet lotus root cake.

Chicken stew with lotus root: Stew lotus root with chicken, add the right amount of seasoning and other ingredients to make a delicious chicken stew with lotus root. This dish is not only rich in taste, but also has nourishing and health benefits.

Lotus Root Salad: Cut the lotus root into thin slices or shreds and mix well with other vegetables and seasonings to make a refreshing lotus root salad. Sauces, lemon juices, or other seasonings can be added according to personal taste.

Of course! Lotus root is a very interesting ingredient, and there are a variety of ways to try it before you take it.

Here are some interesting suggestions for eating lotus roots:

1.Lotus Root Core Lollipop: Cut the lotus root into small pieces and insert a small stick into each piece, just like a lollipop.

Then you can dip the lotus root in chocolate sauce, peanut butter, or other spices of your choice. This fun way to eat is to enjoy the refreshing taste of lotus root while also feeling the joy of dessert.

2.Lotus Root Ice Cream Boat: Cut the lotus root into long strips to resemble a small boat.

Then put a scoop of vanilla ice cream on the lotus root boat and sprinkle some colored frosting for garnish. So you have a chic lotus root ice cream boat to enjoy the icy sweetness on the tip of your tongue.

3.Lotus Root Fries Adventure: Cut the lotus root into the shape of fries and fry it in olive oil until golden brown and crispy.

Then you can choose to sprinkle them with some sea salt, brazil, or other spices to make them even more delicious. This fun way to eat allows you to experience the unique texture of lotus root and the flavor that is different from traditional fries.

4.Lotus Root Sushi Roll: Thinly slice the lotus root, wrap it in algae rice, and serve it with your favorite sushi toppings, such as fish fillet, vegetables, pickled ginger, etc.

Then you can roll it up with a bamboo curtain, cut it into small pieces, and enjoy a homemade lotus root sushi roll. This fun way to eat not only shows off your creativity, but also allows you to experiment with new flavor combinations.

Hopefully, these fun lotus root eating suggestions will spark your appetite and creativity! Try it now and discover your own lotus root delicacies!

Whether the lotus root is eaten raw or fried, it is all more palatable, delicious food, and there are various ways to eat the lotus root.

Generally more common way to eat, after slicing the lotus root, put it on the plate, the surface can be sprinkled with some white sugar, originally the lotus root has more sucrose, carbohydrates, amino acids and other nutrients.

After that, you can also put the lotus root slices into the oil pan and stir-fry them, and then add some seasonings. It is also possible to put glutinous rice in the lotus root, and then put it into the steamer to steam, which is a more delicious dessert making method when it can be full.

It can be blanched directly and served cold.

It can also be stewed soup, pork ribs and lotus root soup.

It can be sliced and fried lotus root slices.

There are many ways to eat, dig Han to see your own judgment and laugh taste, you can fry socks, or stew soup.

Lotus root braised duck feet.

Ingredients: 400g duck feet, 350g duck wings, 300g lotus root, 300g potatoes, 200g dried tofu, 1 can of beer, light soy sauce, dark soy sauce, rock sugar.

Production process: The first step: the most important thing about the marinade is the combination of spices, a pot of good brine determines the taste of the ingredients you brown. My spice pairing this time is that the ingredients are:

Star anise, cinnamon, bay leaves, cumin, Sichuan pepper, dried chili, cinnamon branches, grass fruits. These spices are mixed and matched, which smells rich and has the best effect of removing the smell and smell, and can greatly increase the aroma of the marinade.

Smaller spices like cumin and peppercorns can be wrapped in gauze so that when they are boiled, they will not fall apart and affect the taste.

Step 2: Ingredient Processing.

We first cleaned the duck wings and duck claws we bought, the duck wings and duck claws we just bought feel a little sticky to the touch, I usually add a little salt and scrub them 2-3 times, clean and remove the odor.

Peel the lotus root and potatoes, cut them into thin slices, and then put them in water and scrub them 2-3 times to wash off the starch on the surface. Then put it on a plate and soak it so that the lotus root and potatoes do not oxidize and turn black when they encounter air.

Step 3: Remove the fishy blanch.

Blanching and removing the smell is very important, put the duck wings and duck feet in a pot under cold water, add ginger, green onions, cooking wine, and peppercorns to remove the smell.

Then boil over medium-low heat, when boiling, hold off the foam on the surface, boil for about 2-3 minutes, and then scoop it up and put it in cold water to wash it.

Step 4: Braising process.

Put all the blanched ingredients into the pot, add the spices, add 2 tablespoons of dark soy sauce to color, 3 tablespoons of light soy sauce to taste, 10g rock sugar, and 5 slices of ginger.

Next, pour beer into the pot, and the amount of beer should not exceed the ingredients, because the boiling time is relatively long, so the amount of beer should be sufficient.

Beer is not only an indispensable ingredient for making marinade, but also an indispensable ingredient in making other cuisines. In addition, the enzymes in beer can react with the meat in stew, which can increase the tenderness of the meat.

Step 5: Bring to a boil over medium-low heat.

If the duck feet are to be boiled for a long time, put them in the pot first, and start to boil for about 30 minutes over medium-low heat.

Next, put the lotus root and potatoes in, don't put the lotus root and potatoes too early, especially the potatoes, put in too early, it will stew very soft, and even rotten paste, affecting the taste of the marinade. After adding the potatoes and lotus roots, continue to simmer for about 5 minutes before turning off the heat.

Step 6: Steep to taste.

Don't be in a hurry to eat the braised lo-mei, as the saying goes, "you can't eat hot tofu in a hurry", at this time the lo-mei is not good enough to taste, and it is not fragrant enough to eat. After boiling, soak the marinade in brine for more than 4 hours to make it more flavorful and more colorful.