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How do you cook the diced lotus root?

1. Peel the lotus root and cut it into strips first and then cut it into diced pieces. Throw it in clean water, then soak in water and vinegar for 5 minutes. Dice colored peppers. Chopped onions and garlic. Add the right amount of oil to the pan and fry until golden on both sides. Set aside. Add Pixian bean paste to the oil and stir-fry the red oil. Add onions and chopped garlic to stir-fry for fragrance. Stir-fry the servant with diced lotus root.

2. Dice onion and garlic, cut dried chili, dice chili, peel lotus root and dice, put the seasoning together. Bring the water to the boil, put the diced lotus root in, blanch for one minute and drain. Mix the diced lotus root and starch at 10:1. After putting oil and smoke, add diced lotus root, deep-fry until golden brown, drain oil and fish out.

3. Prepare the ingredients used, peel the lotus root, clean the mud from the lotus root hole, and cut the pork into diced meat. Ingredients: chopped green onions, shredded chili, diced ginger, set aside. Mix 1 tablespoon of soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, a little salt and 2 tablespoons of water into sauce, pickle pork and 1 tablespoon wine to remove odor. First slice the lotus root, then cut it into diced lotus roots, wash away the starch, and set aside.

4. Raw materials: 1 section of lotus root, 100 grams of ham, 1 green and red pepper, 4 pieces of dried tofu. Seasoning: 2 tablespoons of hot sauce (30ml), 1 tablespoon of soy sauce (15ml), 2 teaspoons of salt (3 grams). Green and red pepper pediced, seeded, dice, ham, dried tofu, lotus root peeled and dice.

5. Peel and rinse the lotus root and cut it into small pieces. Stir in oyster sauce, tomato sauce, fresh soy sauce, soy sauce, white vinegar, sugar, cooking wine, white pepper and water. Remove the diced lotus root in boiling water for 2 minutes, soak in cold water for a while, then drain. Pour the right amount of oil into the wok and turn on medium heat. Put in the dried pepper and stir-fry the fragrance.

How to make diced lotus root with cold salad

Add cold water to the pot, bring to a boil, add freshly washed diced lotus root and blanch. Blanching is mainly to remove the astringent taste of lotus root. Of course, if you buy tender lotus root, you can wash it directly and mix it with cold water instead of James water. Put the lotus root Ding Sheng of James water into a bowl, cool, and add the right amount of salt and monosodium glutamate. It would be better if there was a cling box. Shake directly into the fresh-keeping box to ensure that all lotus roots are accessible.

Cold salad diced lotus root: dice lotus root, then soak in water for 5 minutes; bring to the boil, drop a few drops of cooking oil, add lotus root diced water for 1 minute, remove; add diced lotus root, minced garlic and minced millet pepper in a bowl. Stir in 1 gram of salt, 1 g of chicken essence, 5 g of light soy sauce, 10 g of red oil and 2 g of pepper oil. Stir well.

The practice of cold lotus root: (1) peel the lotus root, wash it, cut it into cubes about 1.5 cm square; peel the fresh walnut kernel, wash it, and drain the water; peel the fresh lotus seed, poke the heart, blanch it in a boiling water pan, remove and drain. (2) take a clean plate, put the diced lotus root on the plate, and top with lotus seeds and walnut kernels.

Wash, peel and shred lotus root, scald and drain; shred Hawthorn cake and set aside. (2) put the shredded lotus root on the plate, put the shredded Hawthorn cake on top, and pour on the seasoning. Characteristic lotus root has the effect of clearing heat and promoting fluid, cooling blood and dispersing blood stasis, and has curative effect on loss of appetite, dry cough and so on.

Why is the diced lotus root salad delicious?

1. Practice: peel and dice lotus root and cut millet pepper into circles; pour some water into the pot and bring to the boil, put in dingzhoushui water for 10 seconds and remove; add diced lotus root in a bowl, then add minced garlic and millet pepper, add 1 gram of salt, 1 g of chicken essence, 5 g of light soy sauce, 3 g of vinegar, 10 g of red oil and 2 g of pepper oil. Stir well.

2. Ingredients: 1 section of lotus root, chopped pepper, salt, monosodium glutamate, vinegar, soy sauce (with or without). After washing the lotus root, use a plane to remove a layer of lotus root skin from the surface, then remove the lotus root joint with a knife, and check whether the inside of the lotus root is clean. Cut the lotus root into small pieces, wash it again with clean water, wash it and put it into a bowl.

Step 1 prepare ingredients: 300g lotus root, 2 cloves of garlic, 3 millet pepper, 1g salt, 1g chicken essence, 5g light soy sauce, 10g red oil, 2g prickly ash oil, right amount of edible oil. Step 2 dice the lotus root and soak it in clean water for 5 minutes. Step 3 chopped garlic. Step 4 minced millet pepper. Step 5 pour an appropriate amount of water into the pot and bring to the boil, drop a few drops of cooking oil, add lotus root and James water for 1 minute, remove and drain.

4. Supercooled water: remove the diced lotus root immediately and put it in cold water to cool quickly, which can make the diced lotus root more crisp. Prepare seasoning: in a large bowl, add the right amount of salt, sugar, white vinegar, soy sauce and sesame oil, adjust the proportion according to your taste and stir well.

5. The right amount of aged vinegar, sugar, chicken essence, salt, red pepper and green pepper. Steps: peel and clean the lotus root and cut it into pieces. Put the lotus root in the pot and add white vinegar to the water to avoid being oxidized to black. Remove and wash. Seasoning, add salt, chicken essence, sugar, oil consumption, soy sauce, aged vinegar, minced ginger, garlic. Heat the oil in the pot, put the boiled oil into the mixed juice, pour the lotus root into it and stir.

6. Cold salad and diced lotus root is a cold dish with good color, smell and taste, which not only tastes crisp, but also has high nutritional value, so it is suitable for consumption in summer.