"Lotus lotus is a treasure, and autumn lotus is the most nourishing person." Everyone knows that lotus root is especially suitable for autumn consumption. Lotus root is rich in dietary fiber, vitamin C, vitamin E and other nutrients, which can enhance appetite, promote intestinal peristalsis, excrete garbage from the body, and moisturize and care for the skin. Lotus roots are also rich in trace elements such as iron and calcium, which can nourish qi and blood and enhance human immunity. Lotus roots have the functions of clearing heat and cooling blood, moistening dryness and removing fire, nourishing yin and moistening dryness, so they are more suitable for dry autumn consumption.
There are many ways to eat lotus root. Today I will share seven ways to eat lotus root. Each one is very popular and is loved by adults and children.
The first type: fried lotus root slices
Ingredients preparation: lotus root, onion, ginger, red pepper, white vinegar, salt, sugar, etc.
Step 1: Clean the lotus root, peel it and cut it into thin slices, soak it in water, and add a spoonful of white vinegar to prevent it from becoming black. Cut the scallion into slices, wash and slice the red pepper, slice the ginger, and set aside.
Step 2: Boil water in a pot, add a spoonful of salt, a spoonful of white vinegar, and a spoonful of cooking oil. After the water boils, blanch the lotus root slices for one minute, remove and cool water. Such lotus root slices taste more crispy.
Step 3: Roast oil in a pot, add slices of ginger and stir-fry, then put the red pepper slices into the pot and stir-fry, add lotus root slices, stir-fry evenly, add salt and sugar to enhance freshness, pour in a little water starch, sprinkle with scallion slices, and stir-fry evenly.
Second type: lotus root rib soup
Ingredients preparation: ribs, lotus root, corn, carrot , shallots, ginger, cooking wine, salt, etc.
Step 1: Wash the carrots and cut them into hob pieces. Wash the lotus root and peel it and cut it into slices of moderate thickness. Wash the corn and cut it into small pieces. Cut ginger into slices, cut green onions into pieces, and set aside.
Step 2: Add a spoonful of flour to the water, stir evenly, put the ribs in the water, soak for a while, grab the bleeding water, remove and rinse it.
Step 3: Put the ribs in cold water into the pot, add scallion slices, two or three slices of ginger, and a spoonful of cooking wine. After boiling, skim the foam clean, cook for another three minutes, remove, rinse with warm water, and set aside.
Step 4: Put the ribs into the pot, then add lotus root and corn, add appropriate amount of boiling water, and simmer for forty minutes first. After forty minutes, put the carrot pieces into the pot and continue to simmer for twenty minutes. Just add some salt and sprinkle some chopped green onion after the pot. The soup is delicious, sweet and refreshing.
The third type: sweet and sour lotus root diced
Ingredients preparation: lotus root, millet spicy, light soy sauce, salt, green onion, vinegar, tomato sauce, sugar, starch, etc.
Step 1: Clean the lotus root, peel and cut into diced lotus root, put it in a pot and blanch it, and take it out after it is cooked thoroughly. Cut the spicy millet into chopped, cut the scallions into chopped green onion and set aside.
Step 2: Add a spoonful of white vinegar, two spoonfuls of light soy sauce, one spoonful of sugar, appropriate amount of salt, two spoonfuls of tomato sauce, and one spoonful of starch to the bowl, stir well, mix sweet and sour sauce .
Step 3: Roast oil in the pot, add chopped green onion and stir-fry, then put the diced lotus roots into the pot, stir-fry evenly, pour in the sweet and sour sauce, stir-fry evenly, gulp until it tastes good, sprinkle some chopped green onion, add some spicy millet and stir-fry evenly if you like spicy food.
The fourth type: glutinous rice, osmanthus root
Ingredients preparation: lotus root, glutinous rice, rock sugar, black brown sugar , osmanthus honey, red dates, etc.
Step 1: Wash the lotus root and peel it, cut off part of the head, put the glutinous rice that has been soaked overnight into the lotus root hole. You can poke it with chopsticks, so that it is tighter. After filling, then snap the cut part on and fix it with a toothpick.
Step 2: Put the lotus root into the pot, add a large handful of rock sugar, an appropriate amount of black brown sugar, and nine red dates, add water to cover the lotus root, and simmer for an hour.
Step 3: Cut glutinous rice lotus root after the pot, cut it into thick slices, dip it in osmanthus honey, it tastes great! If you have time, soak for a few more hours, it will be more delicious, softer and glutinous, and has a very good nourishing effect.
The fifth type: lotus root meatballs
Ingredients preparation: minced meat, lotus root, minced green onion and ginger, carrots, pumpkin, raw powder, sugar, salt, chicken essence, oyster sauce, cooking wine, light soy sauce, etc.
Step 1: Cut off the washed lotus root and chop it.After washing the carrots, chop them, wash the pumpkin and cut them into thick slices, chop the onion and ginger and set aside.
Step 2: Add an appropriate amount of chopped green onion and ginger, a little salt, chicken essence, sugar, a spoonful of cooking wine, a spoonful of oyster sauce, and a spoonful of light soy sauce to the minced meat. Climb the meat until it is strong, then add chopped lotus root, chopped carrots, and a spoonful of raw powder, stir evenly to make a meatball.
Step 3: Spread a layer of pumpkin slices at the bottom of the plate, place meatballs on the pumpkin slices, and steam in a pot for twenty minutes.
Step 4: Boil oil in a pot, add minced garlic and diced red peppers, stir-fry to bring out the aroma, then add a spoonful of oyster sauce, two spoonfuls of light soy sauce, one spoonful of starch, and half a bowl of water, stir well and boil until thick.
Step 5: Drop the boiled sauce on the steamed meatballs, and it’s delicious. Take a bite and it is tender and juicy, and both adults and children love it.
The sixth type: lotus root steamed meat patty
Ingredients preparation: lean meat, lotus root, corn kernels, carrots, oyster sauce, light soy sauce, sugar, starch, etc.
Step 1: Clean the carrots and chop them, clean the lotus root and peel off the skin, chop them, and set aside. Fresh corn kernels are ready.
Step 2: Pour the crushed lotus root, carrots, and corn kernels into the lean meat, stir evenly, add a spoonful of light soy sauce, a spoonful of oyster sauce, a little sugar and a spoonful of starch, and stir in one direction.
Step 3: Spread the prepared meat filling evenly on the plate, steam it in a pot, and steam it in water for fifteen minutes.
The seventh type: stir-fried lotus root shreds
Ingredients preparation: lotus root, garlic, chili, white vinegar, scallion segments, sesame oil, light soy sauce, oyster sauce, salt, chicken essence, sugar, etc.
Step 1: Wash the lotus root, peel it, cut it into thin strips, soak it in water for a while, and add some white vinegar to prevent it from becoming black. Cut garlic into slices, cut into shreds of chili with an oblique knife, and set aside.
Step 2: Boil water in a pot, put the lotus root shreds into the pot and blanch it. Add some white vinegar and salt so that the lotus root will not turn black easily. Add some salt to add some base flavor, and then blanch it and remove it. If you like to eat something that is particularly crispy, just take a little cold water, but the weather starts to get cold, so it is not recommended to eat something that is too cold.
Step 3: Boil the oil in the pot, first stir-fry the chili sections and stir-fry them crispy, pour the oil and chili into the lotus root shreds, then add some scallion sections, two spoonfuls of light soy sauce, half a spoonful of oyster sauce, appropriate amount of salt, chicken essence, one spoonful of sesame oil, one spoonful of vinegar, and half a spoonful of sugar, stir evenly and you can eat.
