How to cook lotus root, Daquan home-cooked dish (How to cook lotus root, Daquan home-cooked dish)

BAY888.com The world's leading slot game platform, providing exciting gaming experience and generic rewards. Join now and start your journey to victory!

List of contents for this article:

• 1、How to cook lotus root knots
• 2、How to make home-cooked dishes stir-fried lotus root
• 3、Spicy and crispy stir-fried lotus root slices, crispy and appetizing, simple to make and must-have for home-cooked dishes

How to cook lotus root knots

Homely practice of sweet and sour lotus root Sweet and sour lotus root is a sweet and sour appetizing home-cooked dish that is both crispy and refreshing with a rich flavor.

Vinegar lotus root knot is a home-cooked dish with full color, aroma and flavor. The main raw material is lotus root, supplemented by various seasonings, especially vinegar, making this dish sour and delicious, with a crisp and tender taste.

There are the following common practices for lotus root: Purple cabbage lotus root slices Ingredients: 200 grams of lotus root, 80 grams of purple cabbage, 1 bowl of cold boiled water, appropriate amount of honey, and appropriate amount of white vinegar. Practice: Wash the purple cabbage and cut it into small pieces, place it in a blender, add cold white boiling water, break it, filter it to obtain juice. Add a small teaspoon of white vinegar to the purple cabbage juice and it will turn pink. Wash and slice lotus root. If it is raw lotus root nodes with skin, peel and slice them and blanch them with boiling water.

How to make home-cooked dishes stir-fried lotus root

1. The method of frying lotus root is as follows: prepare 1 lotus root, half of carrot, a little green onion and ginger, appropriate amount of white vinegar, salt, sugar, and vegetable oil.

2. Stir-fried lotus root is a home-cooked dish with good color, aroma, and its crisp and tender taste is deeply loved by people. To make crispy and tender stir-fried lotus roots, the key lies in material selection, handling and cooking skills. The following is a detailed tutorial on making stir-fried lotus root to help you easily master this delicious dish. First of all, material selection is very important. The outer skin of fresh lotus root is yellow-white, and the surface is smooth without spots. When shopping, you should choose lotus roots that are full of meat, free of cracks and free of black spots.

3. Stir-fried lotus root slices is a light, refreshing and simple home-cooked dish. The preparation time is about 10 minutes. The difficulty is average and suitable for daily cooking.

Spicy and crispy stir-fried lotus root slices, crispy and appetizing, simple to make and must-have for home-cooked dishes

Wash and peel the lotus root, cut into thin slices, place it in clear water and wash it twice to remove surface starch and keep it crispy.

Sweet and sour appetizers, suitable as a main course or snack. Peel and slice lotus root slices in a dry pot, soak in water and rinse well, blanch in water for 1 minute, remove and dry. Add oil to the pan, add bean paste and stir-fry to produce red oil, add garlic slices, dried peppers, and pepper, stir until fragrant, add lotus root slices and stir fry evenly. Add soy sauce, salt, white sugar, and chicken essence to taste, pour sesame oil and sprinkle white sesame seeds before serving the pan. Characteristics: Spicy and enjoyable, with crispy lotus root slices, suitable for pairing with rice or as a wine dish.

Characteristics: Fresh and appetizing, sweet and sour taste, suitable for summer consumption. Practice: Peel and slice lotus root, boil in water, blanch and cook for 1 minute, remove and rinse in cold water, and control the moisture. Add minced garlic, white sugar, mature vinegar (or white vinegar), and a little salt and mix well. Add chili oil to those who like spicy food. Key points: The blanching time should not be too long to keep the lotus root slices crisp and tender; the ratio of vinegar to sugar can be adjusted according to taste.