The weather is getting colder and colder. Middle-aged and elderly people often eat this kind of "two treasures in water and three treasures on the ground", which is more stable in autumn and winter, y

The weather is getting colder and colder. Middle-aged and elderly people often eat this kind of "two treasures in water and three treasures on the ground", which is more stable in autumn and winter, you know? Cold lotus root slices with lotus root, onion, garlic, pepper, pepper, millet pepper and sesame.

1. Prepare some fresh lotus roots, clean them, rinse them several times, then peel them, cut them off with a saw, and then clean them up. Later, cut them into thinner lotus root slices, the thinner the better, so that they are crispy and delicious.

2. Put the lotus root slices cut into small pieces into a basin, rinse them with cold water for several times, then put the lotus root into water and soak it again, which can effectively prevent the lotus root from oxidation and blackening. You can also add white sugar to the lotus root and knead it evenly, which can also reasonably prevent oxidation and blackening.

3. Next, prepare some ginger slices and chopped ginger foam, then prepare some garlic and chopped garlic, then prepare some millet peppers and cut them into pepper segments, and then prepare some green onions and cut them into chopped green onions.

4. Put everything cut into small pieces into a bowl, then pour in some sesame seeds for decoration and flavor enhancement, then pour in Chili oil to stimulate fragrance, then pour in salt chicken essence, soy sauce, rice vinegar, sesame oil, and then pour in white sugar, and use oil consumption evenly.

5. Boil water in the pot, put a little salt, then pour the pickled lotus root in, then drain it, then pour cold water, and then put it in a bowl.

6. Beat the prepared seasoning juice into a bowl, and then mix it thoroughly. Delicious and delicious food with cold lotus root.

Monopterus albus, onion, garlic, pepper and garlic 1, prepare some fresh Monopterus albus for treatment. Monopterus albus is dirty, soak for an hour, then peel the Monopterus albus, get the dirty things out of its belly, clean it up, rinse it several times, and reserve it for fishing first.

Let's pat the eel flat first, and then cut it into sections. Don't make it too big. Cut into small pieces and put them in a bowl for later use.

3. Prepare some garlic to cut into garlic cloves, then prepare some ginger slices to cut into Jiang Mo, then prepare some shallots to cut into winter shavings, and then prepare some wild pepper and millet pepper to cut into pepper segments, and then put them in a bowl for later use.

4. Put the oil in the pot into the eel and fry it slowly. After the eel is fried, pick it up and put it aside.

5. Heat the hot oil in the pot again, add the onion and garlic until fragrant, then pour in the fried eel section and stir fry again, stir fry slowly with slow fire, and then add the salted chicken essence, oil-consuming soy sauce and soy sauce pepper to taste.

6. Stir-fry until it tastes good, then put it in the beer sprinkling and stew it again until it tastes good. Add beer to remove the fishy smell, stew it again until it tastes good, and then pour in starch water to make the juice thicker and more delicious. First, put the delicious roasted eel on the plate.