Helian is a treasure, and the autumn cricket is the most raised. In October, the lotus root ushered in the harvest season, and gradually occupied a place on the vegetable stall.The fresh picked lotus root is as white as jade. After experiencing the nutrients after the summer and autumn, the huge and full growth of it makes people feel excited. If you want to buy it home, you can taste its deliciousness.
At this time, the lotus root also gathered the essence, and the nutritional value was quite high. It was worthy of the reputation of "ginseng in the water". It is especially suitable for middle -aged and elderly people to eat frequently.Essence
The cooking methods of lotus root are diverse, frying and stewed, and they are all delicious. I will share with you the different methods of 5 kinds of lotus root. It tastes delicious and crispy.
The fragrant lotus root is diced with a tight and delicate lean diced. After quickly cooking, the salty fragrance is crispy, rich and salty, and it is a very delicious meal.
1. Cut the lotus root to both ends, wash and peel, rinse, and cut into diced, soak in water with white vinegar to avoid oxidation hair black.Slim diced with half a spoonful of raw soy sauce and cooking wine, put the appropriate amount of salt and grab well, marinate after stirring oil for 10 minutes, and prepare millet pepper rings, minced garlic, onion section, and green onions.
2. Boil the water in the pan, put the salt and oil, pour the water and pour the diced diced water for about 3 minutes.
3. Boil the oil in the pan, pour the onion garlic and Xiaomi spicy stir -fry, pour the lean meat into the pot and stir fry quickly, pour in half a spoonful of cooking wine to fishy, and fry until the discoloration.
4. Pour the diced diced and stir well, add a spoonful of oyster sauce and soy sauce, stir -fry the old soy sauce and stir -fry evenly, sprinkle a spoonful of salt and half a spoonful of chicken essence before the pan, stir in a spoonful of sesame oil againGuanhuo flies, sprinkle with green onions and sesame.
The best method of lotus root is cold lotus root soup removed, and the crispy lotus root is naturally suitable for cold dishes.However, it is important to note that when the cold lotus root is, the lotus root does not recognize the garlic, and the lotus root that is mixed with ginger and white vinegar is the best.
1. Rinse the lotus root, cut off the skin, cut into thin slices, soak it in water with white vinegar, peel and wash the ginger into ginger.
2. Put the right amount of water and heat it in an appropriate amount of water. Pour a spoonful of edible oil in the pot. Pour the slices into the water for about a minute.
3. Remove it after simmering, rinse the cooling with cold water to restore the crispy taste, and then control the water into the pot.
4. Put a spoonful of sugar in the lotus slices, salt and chicken essence, then pour two spoons of white vinegar, put in the minced ginger, mix well into the flavor plate, you can sprinkle some wolfberry and green onions.
The autumn is dry and dry, and the lotus root can be used to buy more soups and porridge. The lotus root is very tolerant, and it is very matched with many ingredients.With the same freshly listed peanuts, with a carrot, you can stew a bowl of sweet and delicious soup, which is nourishing and hydrating.
1. After half a bowl of peanuts, soak it in water for an hour. The carrot is peeled and washed.
2. Wash the lotus root. After peeling, cut it into a roller, and soak it in a bowl connected to the water to avoid oxidation and discoloration.
3. Pour the peanuts and lotus root pieces into the rice cooker together, pour in a sufficient amount of water, and simmer in the "soup" mode for half an hour.
4. Put the carrot block and jujube in the pot, then simmer for 15 minutes, and then stir the wolfberry and brown sugar, then cover the pot for 5 minutes. The brown sugar can be melted into the bowl to eat.
Lotus root and pork with fried ravioli box are delicious, but you still feel greasy if you eat too much. It is better to try chicken and lotus root with chicken and lotus root. It tastes crispy and delicious.Beautiful, it is also suitable for making the table on the table at home, and the whole family will like it.
1. Wash and peel the lotus root and carrots, chop the diced, peel the ginger and cut the ginger.After the chicken breast is simply rinsed into the pot, put it in the pot, add half a spoonful of salt and half a spoonful of cooking wine, grab and soak for 10 minutes.Clear water increases the tenderness of chicken.
2. Put chicken puree and carrot and lotus root into large bowls, add ginger, one spoonful of cooking wine, two spoons of raw soy sauce, four spoons of starch, and stir well for 15 minutes.
3. Pour a sufficient amount of oil in the fryer, burn the oil to 60 % of the heat, squeeze the meat filling into a ball and put it into the pan and fry it.Hot, fry the ball again and remove the oil.
4. Put two spoons, oyster sauce, one spoonful of oyster sauce, one spoonful of oyster sauce, half a spoon of sugar, two spoons of starch, a little pepper and appropriate amount of salt and chicken essence, add water and stir well.Boil the oil in the pan, stir -fry the millet pepper and minced garlic, pour the juice and cook it until the thick turn on the fire and sprinkle with green onion.
The ribs stewed lotus root is probably the most famous "work" of the ingredients such as lotus root. I do n’t know what dishes are made with lotus root.In this recommended method, the same shiitake mushrooms are added. The special aroma of the fungus "upgrade" the taste of ribs stewed lotus root again, and the soup is delicious, and no one can refuse at all.
1. Pork ribs and water, soak for 1 hour, wash the hemorrhage and wash and control it.Grab a hand of dried shiitake mushrooms soaked in water, clean the lotus root, peel and cut the knife, peel the ginger to peel and slice, and peel the garlic to use.
2. Pour a little edible oil in the wok, pour the pork ribs and fry until the discoloration, and stir -fry ginger and garlic.Pour the boiling water in the pot. The amount of water does not pass the ribs. After boiling with high heat, the soup color will turn white, turn off the fire, and skim off the foam.
3. Put the lumps and dried shiitake mushrooms into the bottom of the casserole, and then pour the ribs into the casserole together. The lid is simmering for 20 minutes with small and small heat for 20 minutes.
4. After stewing, put an appropriate amount of salt, chicken essence and a little pepper. After stirring it, you can get out of the pan.
I am a foraging notes in the city. I have been fighting the world for many years. I still have a lot of glory and full of interest!I like to focus on eating, drinking, playing with Ledai, I update daily recipes and food fun, follow me, and enjoy food without getting lost.””
