What should I do with lotus root? Have a hot dish. thank you

Materials:

Lotus root, glutinous rice, green shredded pork, honey juice (boiled with sugar).

Production method:

1. Soak glutinous rice for several hours in advance.

2. Wash lotus root, cut into sections and pour in glutinous rice.

3. Cook, cool, slice, pour honey juice and sprinkle with green and red silk.

Features:

Regulate qi and blood, clear away heat and promote fluid production, and eliminate irritability.

Osmanthus fragrans glutinous rice lotus root has an existing method, which is taught to all friends.

Ingredients: lotus root 1 knot, half bowl of glutinous rice, 3 spoonfuls of red pond (45g), 2 spoonfuls of osmanthus honey (30ml) and 6 red dates.

Practice: wash the glutinous rice first, then soak it in warm water for 60 minutes and drain it for later use; Wash red dates. Then scrape off the skin of the lotus root with a knife, cut off 2.5cm from one end of the lotus root and leave it as a cover. Fill the lotus root with glutinous rice, cover the pedicle and fix it with several toothpicks. Then put the brewed glutinous rice lotus root into the pot, add red dates and brown sugar, inject clear water instead of lotus root, cook for 30 minutes on high fire, take out the glutinous rice lotus root and let it cool. Then cut the glutinous rice lotus root into pieces, put it in a dish and pour it with osmanthus honey.

Note: First, put the glutinous rice into the lotus root without leaving a hole. You can poke it with chopsticks while loading it. Then put the prepared glutinous rice lotus root in the refrigerator to cool down, which also has a special flavor.

Preparation time: 75 minutes Cooking time: 40 minutes

Features: Enriching blood and moistening lung, fragrant and delicious. Take several tablets in summer to nourish Shu Tai.

Spicy lotus root

Spicy lotus root strips:

Cut the lotus root into strips the thickness of the little finger (diced lotus root is too troublesome), stir-fry a lot of peppers and dried peppers in Jiang Mo (as long as they are not spicy), pour in the lotus root strips, and add salt, sugar and white vinegar (it must be white vinegar, and other vinegar will discolor the lotus root strips). If it is too dry, you can add some water. When cooked, put monosodium glutamate in the pan. Spicy, sweet and sour, there are several flavors, so you should put enough seasoning.

Method of diced spicy lotus root:

1. Wash lotus root and cut into dices. You can soak in water or put a little vinegar to remove astringency and prevent discoloration.

But don't soak it for a long time, or the nutrition inside will be gone.

2, dried pepper, pepper (pepper is best) after the pot, quickly add diced lotus root, stir fry, add vinegar, monosodium glutamate, sugar, salt, stir well.

After mixing, it can be cooked, and the lotus root does not need to be fried for too long.

It's definitely a catchy home-cooked dish!

Hot and sour lotus root

Peel and wash the tender lotus root and cut it into one-inch square dices. Put it in a leaky bag and soak it in clear water so that the fried food will not change color. The oil temperature in the pot is 50% to 60% hot. First, stir-fry shredded ginger and dried peppers, then pour diced lotus root into the pot and stir-fry constantly. After the lotus root becomes a mature color, sprinkle some salt and pour a lot of vinegar. In short, the more peppers, the more vinegar you add, and add a little soy sauce to color. In order to keep the fresh flavor of lotus root, you can also add a little sugar and stir-fry for three or two minutes over medium heat.

N methods of lotus root

Cold lotus root method: shred tender lotus root, blanch in boiling water, remove and drain, and mix well with salt, sugar, white vinegar and monosodium glutamate. Features: the color is elegant, it rustles when eaten, and it is crisp and appetizing. The cooked lotus root is sweet and can be used as tea and has nourishing effect.

Fish-flavored lotus root shreds: First, use sugar, vinegar, chilli, pepper powder, soy sauce, chopped green onion, minced garlic, ginger rice, monosodium glutamate and starch to prepare a "fish-flavored" seasoning for later use. Stir-fry the shredded lotus root in a clear oil pan for a while, add seasonings and stir-fry quickly, then take it out of the pan. Features: it tastes spicy and crispy, and it is very charming.

The practice of fresh lotus root chicken slices: batch chicken breast into thin slices, hang the sauce with starch and egg white, stir-fry in a clear oil pan, and take it out for later use. Slice tender lotus root, stir-fry in a clear pot for a while, pour in chicken slices, add salt and monosodium glutamate, then pour in a little yellow wine, stir-fry quickly, sprinkle with coriander powder and mix well. Features: this dish is green and white, and the chicken is tender and crisp and delicious.

Tangyuan is a traditional snack in Hunan. Practice: Chop the tender lotus root into fine particles, stir-fry in the oil pan, and add chopped green onion and ginger rice as stuffing. Glutinous rice flour is mixed with water, wrapped with lotus root stuffing, kneaded into dough, kneaded into jiaozi shape, and fried until golden brown. Features: crispy outside and glutinous inside, fragrant lotus root, very delicious.

Laoou ribs soup is a famous soup in Hubei. Practice: When cooking the small sparerib soup, add the old lotus root cut into sections until the sparerib and the old lotus root are stewed crisp and rotten, and add appropriate amount of rice wine, salt and monosodium glutamate. Features: this soup is light purple in color, and the lotus root fragrance is light and refreshing, which makes people want to stop.

The practice of lotus root porridge: cook sliced old lotus root with rice until the porridge is purple and sticky, and the old lotus root becomes tender, and add sugar to eat. Features: It is a dessert with Hangzhou flavor.

Glutinous rice lotus root slice raw materials: lotus root 2500g, glutinous rice1000g, white sugar and sweet sugar. Practice: Peel the lotus root and cut two sections at the top of the lotus root for glutinous rice stuffing. Wash and soak the glutinous rice with water, then pour the glutinous rice into the long section of lotus root, cover it with a short section, stick it firmly with a toothpick, put it in a bucket, add 500 grams of white sugar and 500 grams of sweet sugar, boil it with strong fire, slowly cook it with slow fire until the lotus root is cooked, then slice it, put it on a plate and pour syrup on it. Features: unique style and good taste.

Steamed meat pie with lotus root paste raw materials: (for two people): lotus root in two sections (choose thick and tender meat); Three to four taels of meat stuffing; Fine ginger and chopped green onion; Seasoning: salt, sugar, light soy sauce, cooking wine, starch, pepper, oil and sesame oil;

1, peeled lotus root, cut into pieces, mashed in a fruit and vegetable conditioner and seasoned with a little salt;

2. Add the above seasoning and Jiang Mo into the minced meat for seasoning;

3. Mix the seasoned lotus root paste and minced meat into a dish, steam in a steamer for 8 minutes, and put chopped green onion after taking out.

750g of lotus root, 0/50g of glutinous rice/kloc-0, 25g of honey lotus seed, 50g of honey, 200g of sugar, 0/5g of wet starch/kloc-0, 5g of honey osmanthus. Exercise 1. Wash the lotus root, cut off one end of the lotus root node, wash the glutinous rice with clear water and soak it for about two hours, then pick it up and dry it. 2. Fill the lotus root hole with glutinous rice, while filling it, and poke it inward with the chopstick head, so that the glutinous rice can fill the lotus root hole. 3. Put the lotus root in a steamer, steam it for 30 minutes with strong fire, soak it in clear water for 2 minutes after taking it out, peel off the lotus root after taking it out, dry it, cut off lotus root knots at the other end, cut it into pieces with a thickness of 2 minutes, put it neatly in a bowl, add125g sugar, then put it in a steamer and steam it with strong fire for 10 minute. 4. Add 50g of water and 5g of sugar to the wok, boil the honey, osmanthus fragrans and honey lotus seeds, thicken them with diluted wet starch and pour them on the lotus root blocks. Features: Lotus root block is tender and transparent, sweet as honey, soft and moist, and it is a delicious beet in autumn.

The raw materials of lotus root powder pills are lotus root 500g, pig fat150g, osmanthus fragrans10g, crystal sugar 50g, sugar 20g, orange cake 20g, sesame seed 20g and sesame oil100g. Practice 1: Clean sesame seeds, filter them completely, stir-fry them and grind them into powder, mash them with rock sugar, cut the orange cake into small squares, add sugar (150g) and osmanthus, and stir them evenly to make the stuffing the size of table tennis. 2. Grind the lotus root starch into powder, remove the coarse slag and impurities, put it into a porcelain basin, scald it with 600g boiling water, buckle it upside down on the chopping board, knead it into long strips, each weighing 40g, knead it into cans one by one, stuff it into stuffing, seal it and round it. 3. Put the pot on a small stove, heat the sesame oil, put the lotus root powder pills into the pot one by one, stir fry until the outside is soft and the inside is dark and moist until cooked. Put it in a bowl and sprinkle with sugar. Serve. Features: Lotus root powder pills are transparent and refreshing in color and sweet in filling.

500g of steamed lotus root, 50g of raw rice flour, 50g of braised pork (pork belly)100g, 20g of cooked lard, 0g of sesame oil10g, 2.5g of refined salt, 5g of soy sauce15g, 5g of vinegar, 5g of Jiang Mo, 5g of chopped green onion, and appropriate amount of monosodium glutamate and pepper. Exercise 1. Wash the lotus root, scrape off the skin, mash it with a knife, and then hammer the lotus root into a block with the back of the knife (avoid touching the lotus root with an iron knife to avoid blackening). 2, the halogen pig is cut into small dices. 3. Mix the lotus root with the meat, put it in a porcelain dish, melt the cooked lard (25g), pour it into a porcelain bowl filled with lotus root material, add the prepared raw rice flour, refined salt, Jiang Mo, chopped green onion, pepper and monosodium glutamate, mix well, pour it into a small round griddle, and steam it in a boiling water pot for about 25 minutes to get the dish. 4. Mix the prepared soy sauce, vinegar and sesame oil into flavor juice and pour it into the lotus root. Features: refreshing and delicious.

Lotus root soup raw materials: lotus root 450g, raisin 38g, lotus seed 75g, lily 38g, gordon euryales 38g and salt. Practice: 1. Wash lotus root and cut into pieces. 2. Wash lotus seeds, lilies and gorgons. 3. Boil a proper amount of water, add raisins, lotus roots, lotus seeds, lilies and gorgons, simmer for 2 hours, and season with salt. Features: This soup tastes sweet, can clear away heat and remove fat, and is suitable for drinking in hot weather.

Radish mixed with lotus root material: lotus root 400g, carrot and radish 80g, red pepper 1 strip, salt 1 spoon, 3 spoons of fine sugar white vinegar, and a little salt. Practice: 1. If the end of lotus root is spherical, peel it, cut it into thin slices and soak it in water; 2. Cut the red and white radishes into 3cm long strips, marinate them with 1 tbsp salt to soften them, take out the lotus root, drain the water, marinate them with seasoning, mix them evenly with the red and white radishes, cut a little shredded red pepper and marinate for 4h. Features: refreshing and palatable.

Ingredients: 5 red dates, 500g lotus root, 300g pork chop, cooking wine, salt and sesame oil. Practice: 1, clean red dates and break them in half. Wash lotus root and slice it. 2. Wash the pork chops, put them in the pot, add water, cook wine, take them out after boiling, and rinse them with water again to remove blood stains. 3. Pour water into the soup pot, add red dates, lotus roots and small rows, add salt to taste after boiling, stew for 40 minutes on low heat, and then pour sesame oil to serve. Features: The soup is fresh and sweet.

Lotus root nourishing soup materials: pig spine 500g, rehmannia glutinosa 60g, lotus root 500g, red dates 10 (enucleated). Practice: 1, Rehmannia glutinosa, lotus root and red dates are washed. 2. Wash and chop the pig spine. 3. Put all the ingredients into the pot, add appropriate amount of water, boil over high fire and stew over low fire for 3 hours. Features: The soup is sweet and delicious. Blood is beautiful. People with anemia, insomnia and flabby complexion can eat it.

Lotus root and snow lotus material: 200g fresh lotus root, 4 egg whites, 15g water starch, cucumber slices, refined salt and a little monosodium glutamate. Practice: 1. Wash lotus root, peel and slice it, blanch it with boiling water and let it cool. 2. Put the egg white in a bowl, add 200g of water, salt and monosodium glutamate, stir well, steam for 4 minutes, and put it in a soup plate with a spoon to form hibiscus. 3. Add water, cucumber slices, lotus root slices, refined salt and monosodium glutamate to the wok, boil, skim the floating foam, thicken the water starch and pour it on the hibiscus.