Without the fireworks, life is a lonely journey. Lotus root, known as "water ginseng", remember to eat it often and in season, so that you can enter the ambush smoothly, so collect it quickly!
Fried Lotus Root Box
Lotus root is known as "water ginseng" and is also a nutritional ingredient recognized by the public. It has a good heat-clearing effect, and can also nourish the stomach and nourish yin. Friends with insufficient Qi and blood and dry skin can eat more. There is some relief. The texture of lotus root is also crisp and refreshing, and it is often eaten cold. Today, Xiao Xiao will teach you a new way to make it, ensuring that the whole family will love it.
Ingredients
1 lotus root, 200 grams of minced meat, 100 grams of cowpea, and 1 onion.
seasoning
50 grams of starch, 50 grams of flour, 10 grams of light soy sauce, 10 grams of oyster sauce, 10 grams of salt, 10 grams of very fresh taste, baking powder 3 grams.
Method:
1. Peel the lotus root, clean it, and cut it into 0.5 cm pieces with a knife. Do not cut off the middle.
2. Put the meat filling, diced cowpeas and chopped onions into a basin, then add 10 grams of light soy sauce, 10 grams of oyster sauce, and 10 grams of salt. Stir all the ingredients evenly.
3. Take out an empty bowl, put 50 grams of starch and flour, add 3 grams of baking powder and 10 grams of very fresh flavor, then add an appropriate amount of water to make a batter, and stuff the prepared meat filling into the lotus root clips with chopsticks.
4. Pour an appropriate amount of oil into the pot. After the oil is hot, wrap the lotus root clips in batter and fry them in the pot. Take them out when both sides are golden brown.
Glutinous rice lotus root with honey juice
Glutinous rice lotus root tastes sweet, and both the elderly and children love it. Today I will share with you how to make this glutinous rice lotus root recipe. I guarantee you’ll learn it in no time!
Ingredients
3 lotus root sections (about 750 grams), 300 grams of glutinous rice, 10 red dates, 5 grams of osmanthus, 400 grams of white sugar, 100g of rock sugar, 50 grams of brown sugar
Method
1. Wash the lotus roots, brush off the dirt on the surface, and slightly Trim the pedicles on both sides with a knife, but do not cut off the pedicles.
2. Scrape off the outer skin of the washed lotus roots, scrape the outer skin of the lotus roots, and try to scrape the outer skin to the pedicle.
3. Choose the full side and cut off the stem for filling with rice.
4. Soak the lotus root segment with the pedicle cut off in clean water for 15 minutes, and then dry it (because there is a little sediment in the lotus root hole, soak it for a while and rinse it clean).
5. Fill the soaked glutinous rice into the lotus root (drain the water from the lotus root and glutinous rice, which will make it easier for the glutinous rice to fill the lotus root holes quickly). When filling the glutinous rice, use a thin chopstick to fill the glutinous rice completely, otherwise it will be incomplete.
6. After filling the glutinous rice lotus root, cover the pedicle back to its original position and fix it tightly with toothpicks, similar to the uncut state (when the pedicle is reset, the lotus root hole of the pedicle is also filled with glutinous rice).
7. Add water, sugar and red dates to the pressure cooker. Heat here until the sugar is completely melted (in order to adjust the sweetness of the sugar water)
8. Put the lotus roots filled with glutinous rice into the sugar water and cover and heat. Bring to a boil and the pressure cooker will make a loud hiss. After the sound, turn to low heat and continue to suppress for 60 to 90 minutes.
9. Take out the pressed glutinous rice lotus root and let it cool slightly. Cut the glutinous rice lotus root into a plate with a knife. Finally, pour a little original juice and sprinkle with sweet-scented osmanthus.
Lotus root slices
Ingredients: 3 sections of lotus root, a small dish of chopped green onions, a small dish of minced garlic, a little white sesame seeds, an appropriate amount of peanut oil, an appropriate amount of light soy sauce, an appropriate amount of salt, and 2 tablespoons of oyster sauce.
Method:
1: Prepare all materials, peel the lotus root, rinse and set aside, wash the raw onion and set aside, pat the garlic flat, remove and chop and set aside.
2: Use a kitchen knife to cut the lotus root into thin slices of uniform size, and soak the lotus root slices in water for later use.
3: Heat the oil in a pan until it is 70% hot, then add the minced garlic and sauté until fragrant. After the minced garlic is fragrant, add the drained lotus root slices, stir-fry evenly over high heat, and stir-fry until the lotus root slices change color and turn slightly golden.
4: Add an appropriate amount of light soy sauce and salt, then add 2 tablespoons of oyster sauce and stir-fry evenly. Add an appropriate amount of water, turn up the heat and bring it to a boil.
5: After the lotus root slices are boiled, change to medium heat and cook until the soup is thick, take it out of the pot and put it on a plate, then sprinkle with an appropriate amount of white sesame seeds, and finally add an appropriate amount of chopped green onion.
Sweet and sour soaked lotus root slices
Ingredients:
1 section of lotus root, rock sugar, garlic, millet pepper, rice vinegar, salt
Steps:
1. Prepare the ingredients, chop millet, pepper and garlic, peel and cut the lotus root into thin slices, soak in water.
2. Boil water in a pot and blanch lotus roots for two minutes, drain and pour into a bowl.
3. Add millet, pepper, garlic, rock sugar, rice vinegar and an appropriate amount of salt to submerge the ingredients in cold water, mix well, cover with plastic wrap and soak in the refrigerator overnight, then you can eat.
Lotus root and corn ribs soup
Ingredients: Pork ribs 500g, a few green onions, an appropriate amount of ginger, carrots 1, 1 corn, 1 section of lotus root, an appropriate amount of chopped green onion, water, an appropriate amount of boiling water, 1 spoon of cooking wine, an appropriate amount of salt, Appropriate amount of chicken essence (don’t use it if you don’t like it)
Method:
1. 500 grams of pork ribs + water + onion and ginger + 1 spoon of cooking wine, bring to a boil, remove and wash.
2. Add two drops of oil to the pot, sauté the shredded ginger until fragrant, add the pork ribs and stir-fry for 2 minutes over the lowest heat. Add boiling water that at least completely covers the ribs. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.
3. Add 1 corn segment + 1 carrot hob block + 1 cut lotus root section, bring to a boil over high heat and continue to simmer over low heat for 20 minutes. Sprinkle appropriate amount of salt + chicken essence (don't add if you don't like it) + chopped green onion before serving.
Pan-fried lotus root cake
Ingredients: 200 grams of lotus root, 50 grams of carrots, 3 to 4 spoons of flour, 1 egg
Seasoning: a little white pepper, a little salt
This amount can make about 6 cakes~
Method:
1. Clean and peel the lotus root, use a grater to grate the lotus root into thin strips, and then wring out the water on the surface of the lotus root.
2. Add 1 egg, 3 to 4 tablespoons of flour, and 50 grams of carrots to the lotus root shreds. A little salt and a little white pepper, stir evenly
3. Knead the stirred lotus root into a small ball and flatten it into a cake shape (if you are afraid of sticky hands, you can wear gloves)
4. After heating the pot, put a little oil in the pot and rub it Put the good lotus root cake into the pan and fry it. Fry one side until you can push it, then flip it over and continue frying until both sides are cooked.
Method:
1. Prepare all the ingredients, cut the meat into small pieces, put the onion and ginger into a meat grinder and mince the meat. Wash the lotus root, peel it and grate it into thin strips and then chop it.
2. Put the meat in a large bowl Minced lotus root + 1 egg + a little white pepper + a little five-spice powder + 1 spoon of light soy sauce + 1 spoon of oyster sauce + 1 spoon of cooking wine + 2 spoons of starch, stir vigorously in one direction
3, and pour enough oil into the pot , use a spoon to scoop the lotus root stuffing into small balls. When the oil temperature is 70% hot, fry over medium heat until golden brown. Dish out
4. Sweet and sour sauce: put 6 spoons of water + 4 spoons of tomato sauce + 3 spoons of sugar in a bowl. + 2 spoons of white vinegar + 1 spoon of starch, mix well and set aside.
5. Pour a little oil into the pot and pour the sweet and sour sauce. When the sweet and sour sauce bubbles, pour in the lotus root balls. When the balls are evenly coated with the sweet and sour sauce, put them into a plate. Sprinkle white sesame seeds and a few chive leaves to garnish. Ingredients: Two tender lotus root sections (250g), 150g fresh lotus seeds, 150g water chestnuts, a piece of ginger, a millet pepper, a spoonful of sugar, starch One spoon, cooking oil, edible salt , pepper, chicken essence.
Method:
1. Peel the water chestnuts (cut the larger ones in half with a knife), peel off the skin of the lotus seeds, peel and dice the lotus roots, dice the ginger, cut into rings of millet and pepper, and chop green onions.
2. Put oil in the pot, add ginger, millet and pepper and sauté until fragrant. Pour in the diced lotus root, lotus seeds, and water chestnuts and stir-fry. Add salt and a spoonful of sugar and stir-fry. Pour in the starch water, add pepper and chicken essence, stir-fry evenly, sprinkle with chives, and serve.
3. Water chestnuts are easy to peel. Use a knife to gently cut the convex part of the water chestnuts, and then peel off the outer skin of the water chestnuts. Lotus roots, water chestnuts, and lotus seeds can all be eaten raw, so they don’t need to be fried for too long.
is committed to using the simplest ingredients to share the most delicious dishes with you. Have you all learned the 8 ways to make lotus root shared above? If you have learned how to make it, try making it at home! Welcome to like, follow, forward and collect, thank you for your support! See you next time.
