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Anonymous users2024-02-15Ingredients: 150 grams of lotus root slices, 150 grams of meat slices, appropriate amount of garlic moss, appropriate amount of sharp pepper, appropriate amount of Pixian bean paste, 1 green onion, 1 chili pepper, 1 persimmon pepper, 20 grams of peanut oil, 3 grams of refined salt, 20 ml of soy sauce, 5 grams of oyster sauce, a little cooking wine.
Method:1Peel and wash the lotus root and slice it, boil water in a boiling pot, put in the lotus root slices and remove it well.
2.Pinch the head and tail of the garlic moss, wash and cut into sections, wash and remove the seeds and cut into shreds, cut the green onion into sections, and slice the garlic.
3.Slice the meat, add cooking wine, salt, starch, grasp and marinate for a while.
4.Heat the pan with cold oil, put more oil than usual for stir-frying, and after the oil is hot, add the meat slices and stir-fry a few times.
5.After the meat slices change color slightly, add the chili pepper, garlic moss, green onion and garlic and stir-fry.
6.After stir-frying, take the vegetables aside and add the Pixian bean paste to stir-fry the red oil.
7.Pour in lotus root slices, 2 tablespoons of soy sauce, 1 tablespoon of oil, 1 tablespoon of sugar, add a little water, and stir-fry evenly.
Prompt. There is no need to put salt in the process of stir-frying, because the bean paste, soy sauce and oyster sauce are salty enough.
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Anonymous users2024-02-14The first time I made a dry pot dish, I chose the newly listed lotus root, and often eating lotus root can strengthen the spleen and appetize, adjust the appetizer, nourish the blood and marrow, and calm the nerves and brain. Although the first to make a dry pot lotus root, I feel that it is not too difficult to make, and it is easy and convenient to make with a non-stick pan. ”
Materials. Ingredients.
400 grams of lotus root.
Accessories. 2 grams of table salt.
3 dried chilies.
10 grams of sugar.
2 scoops light soy sauce. 1 tablespoon of Pixian bean paste.
2 slices of ginger. 3 cloves of garlic.
A pinch of shallots. Preparation of dry pot lotus root slices.
1.Ingredients: lotus root, dried chili pepper and ginger and garlic.
2.Peel the lotus root and slice it.
3.After boiling, add the lotus root slices and cook for 3 to 5 minutes.
4.Pour out the lotus root slices and rinse with cool water.
5.After heating the oil in the electric hot pot, add the ginger, garlic and bean paste to stir until fragrant.
6.After stir-frying the sauce, add the lotus root slices and fry them until golden brown.
7.Stir-fry with salt, sugar and light soy sauce.
8.Add the dried chili peppers and chives and stir-fry well.
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Anonymous users2024-02-13The practice of home-cooked lotus root slices, we all know that eating some lotus root slices properly can nourish the stomach, and lotus root slices are also a very delicious dish, so you can usually make more dishes about lotus root slices to satisfy your appetite, look at the practice of home-cooked lotus root slices.
Ingredients
2 lotus roots. Millet pepper 50g
Method steps
Peel and cut the lotus root into slices, cook in hot water, remove and put in cold water.
Chop the millet pepper and garlic cloves, drizzle them with 6 warm oil, add a spoonful of light soy sauce, a spoonful of aged vinegar, a spoonful of rice vinegar, a spoonful of oyster sauce, 30g sugar, salt, sesame oil, and chili oil.
Add a spoonful of light soy sauce, a spoonful of aged vinegar, a spoonful of rice vinegar, a spoonful of oyster sauce, 30g sugar, salt, sesame oil, chili oil, lemonade and sprinkle with coriander.
Tools Raw materials
Lotus root. A small spoon of Pixian bean paste.
Salt to taste. A pinch of white vinegar.
Method steps
Chop the lotus root, clean it and set aside.
Cut all into thin slices and set aside.
After the lotus root is cut, soak it in more water, and add a few drops of white vinegar to the water to prevent the oxidation of the lotus.
Heat the wok, put a little oil down, and then put in the lotus root slices and stir-fry gently, whether to sprinkle a little water into it when stir-frying, so that the lotus root will not change color.
After stir-frying for about 3 minutes, the lotus root is cooked for 8 minutes, add a small spoon of Pixian bean paste and a little salt and stir-fry together.
Stir-fry until the soup is dry, and the lotus root slices are completely coated with bean paste.
Ingredients
Lotus root 1 section. Carrot 1 stalk.
Black fungus to taste.
1 bell pepper.
Green onion to taste. Salt to taste.
Salad oil to taste.
Method steps
Prepare the ingredients. Wash the lotus root, peel and slice.
Slice the carrots and green peppers, and finely chop the green onions.
The oil in the pot is hot, add chopped green onions and stir-fry until fragrant, add carrot slices and green peppers and stir-fry.
Add lotus root slices and salt and stir-fry to taste.
Add seasoning and stir-fry well.
Finally, put the soaked fungus and stir-fry evenly for a while, add a little monosodium glutamate out of the pot.
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