How to eat lotus root slices is delicious and simple (how to eat lotus root slices is delicious and simple)

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List of contents for this article:

• 1、6 ways to make lotus root, calcium and zinc, super delicious!
• 2、How to stir-fry lotus root slices is delicious and simple
• 3、How to stir-fry lotus root slices delicious and simple? The method is right. The lotus root slices are white and crisp, very practical

6 ways to make lotus root, calcium and zinc, super delicious!

1. Characteristics of sour and spicy lotus root: sour and spicy, very appetizing, and crisp and delicious. Ingredients: lotus root, millet pepper, pickled pepper.

2. Steamed pork and eggs with lotus root-calcium supplementation and fried Gaowang ingredients: 1 lotus root, 300g of pork front leg meat, 1 egg, half carrot. Practice: Put pork, carrot and lotus root into the cooking machine and break them. Put all the ingredients into a bowl, add starch, soy sauce, and oil, stir well, and add strength. Put it in a steaming bowl, beat an egg on the lotus root paste, boil the water and steam for 15 minutes. Nutritional value: Mix minced pork, corn kernels, and lotus root, then nest eggs and steam them, complete with calcium, iron and zinc.

3. Steamed pork and eggs with lotus root-calcium supplementation and fried Gao Wang ingredients: 1 lotus root, 300g of pork front leg meat, 1 egg, half carrot.

How to stir-fry lotus root slices is delicious and simple

Add 1 teaspoon of salt and 1 teaspoon of chicken essence to cook to create the aroma of vinegar. Add lotus sprouts and stir fry well. Add the right amount of water starch. Stir fry for a while, add a little sesame oil and stir-fry well, and serve. Garnish: After serving, sprinkle with chopped green onion and shredded pepper.

After frying, pick up the pepper grains and don't use the fried pepper oil directly into the lotus root slices with controlled water, and stir fry for a while.

Pour a little pepper oil. Note: stir-fry for no more than 2 minutes to keep the lotus root slices crisp. If you like hot and sour flavors, add 1 spoonful pickled pepper water at the end.

Stir-fried lotus root slices do not necessarily need to add ginger and garlic, and the details can be decided according to personal taste. About garlic: stir-fried lotus root slices usually do not require garlic. The flavor of garlic is strong, which may obscure the sweet taste of the lotus root slices itself. About ginger: Whether ginger slices are added depends on personal preference. Some people like the slightly spicy taste and aroma brought by ginger slices, so you can add appropriate amount of ginger slices during the frying process. If you don't like the taste of ginger, you don't have to put it in.

First, after the lotus root slices are cooked, the frying time can be shortened. You can stir-fry them out of the pan on high heat. If you are directly stir-fry the lotus root slices, the lotus root slices must be constantly stir-fried in the pan, so that the lotus root slices will be particularly prone to discolor and blackening; the other is that white vinegar is added when cooking, which can make the lotus root slices clearer and taste better.

How to stir-fry lotus root slices delicious and simple? The method is right. The lotus root slices are white and crisp, very practical

Ingredients: Fresh lotus root 400g cooked peas, cooked peanuts, sweet flour sauce, white sugar, salt and chicken essence, red peppers 2 Slice lotus root and put it in water for later use, or you can be fried directly. 3 Cut the prepared red peppers into diced cubes, and also chop the onions into diced cubes, spare 4 Add the red peppers and chopped onions to saute fragrant, pour in diced lotus root, according to your personal taste.

Prepare ingredients: 1 lotus root, 3 cloves of garlic, appropriate amount of cooking oil, 3 grams of pepper, 2 pepper, and appropriate amount of chili sauce.

To stir-fry the lotus root slices until they are crisp and delicious, you can follow the following steps: Blanch the lotus root slices in water for 2 minutes, and then quickly remove them. The purpose of this step is to remove excess starch in the lotus root slices and make them more crispy and tender. Cold water: Immediately apply cold water to the lotus root slices after blanching, which can further maintain their crispness and prevent the lotus root slices from becoming soft due to residual heat.

To make the lotus root slices crispy, you can follow the following steps: Blanch the lotus root slices in water for 2 minutes and quickly remove them. This step can remove some of the starch in the lotus root slices, making them more crispy and tender during the subsequent frying process. Cold water: After blanching, lotus root slices should be immediately soaked in cold water. This step can further help the lotus root slices maintain their crisp and tender taste, and at the same time prevent the lotus root slices from becoming soft due to residual heat.

It is crisp and delicious; of course, when frying lotus root slices, you can also use white vinegar without adding, so it will be slippery lotus root slices.