How to fry lotus root is delicious, how to fry lotus root delicious

Stir-fry lotus root slices. Fresh lotus root is very crisp and nutritious, so pay attention to maintaining this characteristic when making it; Seasoned with diced red pepper and chopped green onion, the color is even more pleasant. This dish is mainly crisp and vegetarian stew, and the oil should not be put too much.

Material. 400 grams of fresh lotus root, 1 red bell pepper, chopped, 3 grams of salt, 3 grams of monosodium glutamate, 2 shallots, 3 grams of sesame oil.

Method. 1.Cut the fresh lotus root into thin slices and pass it with water; Remove the seeds of the red bell pepper and chop it into cubes; Finely chop the shallots.

2.Blanch the lotus root slices in boiling water for 1 minute and remove them; Drain with supercooled water.

3.Put the wok on the fire, put the oil and heat it to 7 percent; Add lotus root slices, diced red pepper and salt and stir-fry for 2 minutes; Add MSG to taste, put it on a plate, drip sesame oil, sprinkle with chopped green onions, and serve.

Crispy lotus root slices. Material.

Ingredients: 400 grams of lotus root 1, 5 grams of white sesame seeds, 1 clove of garlic, 10 grams of coriander, 1 red pepper.

Seasoning: 5 grams of five-spice powder, 20 grams of Knorr fragrant fried powder, 10 grams of dry starch, 2 grams of salt.

Method. 1. Cut the lotus root into thin slices after removing the skin, mince the garlic, chop the coriander, and cut the small red pepper into small rings.

2. Blanch the lotus root slices in boiling water for 1 minute, remove and filter the water.

3. Mix white sesame seeds, five-spice powder, fragrant fried powder, dry starch and salt together to form five-spice fried powder.

4. Glue a thin layer of five-spice fried powder on the front and back of the lotus root slices.

5. Heat the oil temperature at 6, fry the lotus root slices in the oil pan over medium heat until slightly yellow.

6. When the oil rises steadily to 8 hot, put the lotus root slices into the oil pan and fry them until they are golden brown, and use kitchen paper to absorb the oil on the surface.

7. Pour off the frying oil, stir-fry the minced garlic and chili rings to bring out the fragrance, and quickly stir-fry the minced coriander and lotus root slices a few times.

It will be more crisp and refreshing to stir-fry the lotus root with some vinegar, and the cut lotus root will not stick to the pan after a little water;

The steps for stir-frying lotus root are as follows:Ingredients: pot, lotus root, water, salt, ginger, green onion, vegetable oil, white vinegar.

1. 500 grams of lotus root, appropriate amount of minced green onion and ginger.

2. Scrape off the epidermis of the lotus root with a tool.

3. Cut into thin slices and set aside.

4. Put the lotus root slices into a basin, add water and 1 tablespoon of white vinegar, and soak for 30 minutes.

5. Finely chop the green onion and ginger.

6. Heat the pot with vegetable oil, add minced green onion and ginger and stir-fry until fragrant.

7. Decant the water in the basin, wash the lotus root slices repeatedly, drain the water, and put it in the pot and stir-fry.

8. When you see that the lotus root is a little white, pour 1 handspoon of water along the edge of the pot in three times; Stir-fry evenly each time you pour water.

9. Add 1 teaspoon of refined salt and stir-fry evenly.

10. Sprinkle some chopped green onions and turn off the heat.

Stir-fried lotus root slices with tiger skin peppers.

Ingredients: chili pepper, lotus root, green onion, sugar, vinegar, light soy sauce, starch, salt.

Method:1Wash the fresh lotus root, peel it, cut it into thin slices and set aside.

2.After cleaning the peppers, remove the spicy part in the middle and cut them into small pieces for later use.

3.Prepare a clean bowl and stir with the appropriate amount of sugar, vinegar, light soy sauce, salt, starch and water.

4.Add an appropriate amount of oil to the pot, and when the oil is hot, put the prepared peppers into the pot and fry until black spots appear.

5.Add the lotus root slices and continue to stir-fry, after the lotus root is transparent, add the prepared sauce and bring to a boil.

6.Finally, after the juice is reduced, add an appropriate amount of chopped green onions, and then you can take it out and eat.

Cut the lotus root into strips, put it in a pot of boiling water and blanch it for a while, then take it out and put it in cold water to stir it. Then cut the pork belly into cubes and stir-fry it for later use. Put oil in the pot, pour in two tablespoons of sugar and fry until the sauce is red after the oil is hot, then put in the pepper and lazy pepper to fry the flavor, then pour in a spoonful of vinegar, and the last piece is put in the lotus root and diced meat and stir-fry, just get out of the pot, the sweet and sour pepper root is delicious.

Lotus root is not only delicious in stewed soup but also very delicious in stir-frying, but it must be stir-fried with white lotus root, because white lotus root is crispy and suitable for stir-frying, and red lotus root is suitable for stewed soup.

The lotus root is fried and delicious according to the following method:

Ingredients: lotus root, white vinegar, garlic, ginger, chopped green onion, 1 tablespoon of light soy sauce, appropriate amount of salt, 2 tablespoons of sugar, 1 tablespoon of oyster sauce, 3 tablespoons of rice vinegar, 4 tablespoons of water, 1 tablespoon of cornstarch, Pixian bean paste.

1. After the lotus root is cleaned, peel off the skin, then cut it into 5 cm segments, then cut it into slices, and finally cut it into long strips, prepare a bowl of water, add a few drops of white vinegar, and quickly soak the cut lotus root strips in light vinegar water for 5 to 10 minutes to prevent the lotus root from oxidizing and turning black.

2. Chop the garlic into minced garlic, chop the ginger into minced ginger, chop the green onion and set aside.

3. Then mix a fish sauce, 1 tablespoon of light soy sauce, an appropriate amount of salt, 2 tablespoons of sugar, 1 tablespoon of oyster sauce, 3 tablespoons of rice vinegar, 4 tablespoons of water, and finally add 1 tablespoon of cornstarch and stir well.

4. After ten minutes, blanch the soaked lotus root strips in the pot, add 1 tablespoon of salt to the water to increase the bottom taste, pour in the lotus root blanching water for 2 minutes, and after 2 minutes, the lotus root strips will be quickly cooled and boiled in plain water, so that the lotus root will be more crisp.

5. Add oil from the pot, pour in the green onion, ginger and garlic after the oil temperature is 5 hot, add 1 spoon of Pixian bean paste after frying until fragrant, add lotus root strips after frying the red oil, pour in the adjusted fish flavor sauce after stir-frying evenly, turn off the heat and get out of the pot after the fish fragrance sauce is fried until it is viscous, and then sprinkle some green onions after serving.