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How to make sour and spicy lotus root slices

Wash the ingredients clean. Cut chili, spring onions, ginger and garlic. After slicing the lotus root, wash it with clean water several times and marinate it in vinegar for 5 minutes. When the oil is warm, add red pepper, garlic and ginger and saute until fragrant. Add lotus root slices and stir-fry for 5 minutes. Put in the right amount of water and simmer for two minutes. Add the right amount of salt and chicken essence, and add the onions as soon as you start the pot. The last step is to get out of the pot and put it on the plate.

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First, prepare the necessary materials, as shown in the following picture: a little chili powder and green pepper; peel and slice lotus root; put spices, ginger slices and rock sugar into a health pot and add water to 0.9L; then add lotus root slices; add 2 tablespoons soy sauce and 1 teaspoon salt.

Sour and spicy lotus root slices are delicious, as follows: main ingredients: lotus root excipients: coriander, spring onions, salt, sugar, white vinegar, red pepper, corn oil lotus root, wash, peel and cut into thin slices, soak in clean water. Cut the parsley and spring onions into small pieces and break the chili peppers into small pieces. Put the lotus root slices in a boiling water pan and scald them out, put them into cold water to keep crisp and tender, control the moisture, add the right amount of salt, mix well with sugar, white vinegar and taste.

How to make sour and spicy lotus root slices

1. Materials: 500 grams of fresh lotus root, a little dried pepper, 2 teaspoons of white vinegar, 2 grams of salt, 1 teaspoon of sugar. Fresh lotus root peeled, cut into round slices, soaked in clean water, soaked to prevent lotus root from turning black. Pour the right amount of water into the soup pot, bring to the boil, blanch the lotus root slices, remove and cool. Put the lotus root slices into a container and mix well with salt, sugar and white vinegar.

2. Main ingredients: 350 grams of lotus root. Excipients: right amount of oil, half spoon of salt, right amount of ginger, right amount of garlic, right amount of onion, half spoon of chicken essence, 1 tablespoon of red pepper, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, half tablespoon of pepper. Wash lotus root into slices, add water in pot, put in lotus root and bring to a boil. Remove the lotus root and control the water. Cut ginger, garlic, spring onions and chili peppers. Heat the oil in the pan and deep-fry the pepper. Add ginger, garlic and red pepper and stir-fry.

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4. cold sour and hot lotus root slices prepare ingredients: lotus root, carrots, green peppers, red peppers, spring onions, ginger, garlic, coriander and so on. Wash and peel the lotus root, cut into thin slices, blanch the lotus root in boiling water, remove and drain. Shred carrots, green and red peppers, chopped onions, ginger and garlic, chopped coriander and set aside.

Step diagram of sour and spicy lotus root slices, how to make sour and spicy lotus root slices delicious

1. First prepare the necessary materials, as shown in the following picture: a little chili powder and green pepper; peeled lotus root slices; put spices, ginger slices and rock sugar into a health pot and add water to 0.9L; then add lotus root slices; add 2 tablespoons soy sauce and 1 teaspoon salt.

2. Main ingredients: 350 grams of lotus root. Excipients: right amount of oil, half spoon of salt, right amount of ginger, right amount of garlic, right amount of onion, half spoon of chicken essence, 1 tablespoon of red pepper, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, half tablespoon of pepper. Wash lotus root into slices, add water in pot, put in lotus root and bring to a boil. Remove the lotus root and control the water. Cut ginger, garlic, spring onions and chili peppers. Heat the oil in the pan and deep-fry the pepper. Add ginger, garlic and red pepper and stir-fry.

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Step: wash the lotus root and cut it into thin slices. Add a little salt to the hot water, remove the lotus root slices and set aside. Heat oil in the pan, add spring onions, ginger, garlic and dried chili to stir-fry. Add the bean paste and stir well. Add the right amount of water, boil and put in the scald lotus root slices. Add the right amount of salt and sugar and stir well and cook with white vinegar. Thicken and add a small amount of water and starch to thicken the soup.

5. Scrape off the skin of lotus root, wash it and cut it into thin slices. Wash the starch off the surface of the lotus root slices with cold water. Blanch it in a boiling water pan for 30 seconds, then rinse with cold water. It tastes crisp and tender. Chopped garlic in half, then chopped into pieces, chopped garlic, millet pepper cut circle, no garlic with shallot can also be oh. Put these in a bowl and add the right amount of vinegar, salt, sugar and light soy sauce according to your taste. Mix well.

6. 1 section of lotus root, red pepper, two onions, a few roots of ginger, garlic, a few slices of oil, salt, chicken essence, vinegar will wash the ingredients clean. Please click to enter a picture to describe the chili, spring onions, ginger and garlic. Please click on the input picture to describe the lotus root slices, wash with clean water several times, put in vinegar and marinate for 5 minutes.

The method of sour and hot lotus root slices

1. Rinse lotus root into slices, add water in pot, put in lotus root James water and cook. Remove the lotus root and control the water. Cut ginger, garlic, spring onions and chili peppers. Heat the oil in the pan and deep-fry the pepper. Add ginger, garlic and red pepper and stir-fry. Turn off the heat and add spring onions and salt. Add soy sauce, vinegar and sugar to cool.

2. Peel the lotus root and rinse and slice. Soak it in clean water. Cut the chili into oblique slices, cut the ginger into small slices, take green onions and cut into chopped onions. Heat the oil in the pan until 70% hot, saute the garlic and deep-fry the chili to give the fragrance. Add lotus root and stir well, then add salt and stir well. Add salt and stir-fry well for about 2 minutes, then reduce heat. Finally, add chopped onions and stir well. While the lotus root slices are crisp, stir-fry for a few minutes and then serve.

3. 1 tablespoon of refined salt, 1 tablespoon of monosodium glutamate, 1 tablespoon

4. Prepare fresh lotus root, green red millet pepper, garlic, chives, salt, light soy sauce, vinegar, oyster sauce, sugar and sesame oil. [practice] the first step is to buy some lotus roots. There are two kinds of lotus roots, namely, seven-hole lotus root and nine-hole lotus root. Nine-hole lotus root has less starch and tastes more crisp. The seven-hole lotus root has a high starch content, which is suitable for steaming, frying and stewing. The characteristics of nine-hole lotus root are thin and long, and the color is white. Don't make a mistake.

5, the steps of lotus root treatment: wash the lotus root, peel and cut into thin slices. In order to keep the lotus root white, the cut lotus root slices can be soaked in water with a small amount of vinegar to prevent the lotus root from oxidizing and blackening. James water: boil water in the pot, add a little salt and a few drops of oil, put lotus root slices into James water for 1-2 minutes, remove and wash with cold water immediately, drain and set aside.

6. Ingredients: 1 section of lotus root, red pepper, two onions and a few roots of ginger, garlic slices of oil, salt, chicken essence, vinegar will wash the ingredients clean. Please click to enter a picture to describe the chili, spring onions, ginger and garlic. Please click on the input picture to describe the lotus root slices, wash with clean water several times, put in vinegar and marinate for 5 minutes.

How to make hot and sour lotus root

1. Prepare a section of lotus root to be peeled, and the lotus root should choose a thick and short section to buy, which tastes better. The two ends of the lotus root have not been destroyed, otherwise mud and water will enter the inside of the lotus root. Peel green onion, ginger and garlic and set aside. The key point of the sour and spicy lotus root is to cut the lotus root well, cut the lotus root vertically, cut into thin slices, and evenly cut the lotus root into thin slices, the thinner the better.

2. the first step is to remove the skin of the lotus root, cut it from the middle, then cut it into pieces, and then cut it into shreds. Cut lotus root, soak in cold water for a while and then wash it several times, so as to remove the cassava starch and taste crisp when fried. The second step is to put the right amount of salt in the pot and pour the cleaned lotus root into the water. Pick it up and drain it for reservation. Stir-fry minced garlic in a frying pan to give a fragrance.

3. Secondly, shredding is one of the keys to making sour and spicy lotus root. The lotus root should be cut into thin shreds to make it easier to taste and taste better. When shredding, you can peel the lotus root first, then cut it into thin slices, and then cut it into thin shreds. In order to prevent the lotus root from oxidizing and blackening, the shredded lotus root can be soaked in water with a little vinegar. Third, seasoning is another key to making sour and spicy lotus root.

4. Hot and sour lotus root is a home-cooked dish with all kinds of color, smell and taste. The main raw material is lotus root, supplemented with chili, vinegar, sugar and other seasonings. It tastes crisp and appetizing. If you want to make a sour and spicy lotus root, you need to pay attention to the following steps: prepare materials: 1 section of fresh lotus root, right amount of red pepper, a few cloves of garlic, a small piece of ginger, appropriate amount of green garlic or spring onions, edible oil, salt, sugar, white vinegar, light soy sauce, pepper oil or chili oil, chicken essence or monosodium glutamate (optional).

5. Use 200g onion oil, 2 tablespoons rice vinegar, 1 tablespoon spicy bean sauce, 1 tablespoon salt, 3 teaspoons sugar, 5 teaspoons sour lotus root, cut the lotus root in half, cut into slices, then cut into thicker shreds, rinse with running water several times. Boil the water in the pot and blanch the lotus root for no more than 1 minute. After blanching, wash with cold water, and then soak in pure water with ice for about 15 minutes.

6. [production steps] prepare ingredients: peel the lotus root, cut it into thin shreds, and soak it in water to prevent oxidation and blackening. Wash and remove seeds from green and red peppers, cut into shreds and set aside. Minced garlic and ginger, cut the dried pepper into pieces, and prepare the pepper. James water: drain the lotus root, boil the water in the pot, put in the water for 1-2 minutes, remove and cool the water quickly to keep the crisp taste of the lotus root.

The method of sour and hot lotus root slices with cold salad

Scrape off the skin of the lotus root, wash it and cut it into thin slices. Wash the starch off the surface of the lotus root slices with cold water. Blanch it in a boiling water pan for 30 seconds, then rinse with cold water. It tastes crisp and tender. Chopped garlic in half, then chopped into pieces, chopped garlic, millet pepper cut circle, no garlic with shallot can also be oh. Put these in a bowl and add the right amount of vinegar, salt, sugar and light soy sauce according to your taste. Mix well.

Cold sour and hot lotus root slices prepare ingredients: lotus root, carrots, green peppers, red peppers, spring onions, ginger, garlic, coriander and so on. Wash and peel the lotus root, cut into thin slices, blanch the lotus root in boiling water, remove and drain. Shred carrots, green and red peppers, chopped onions, ginger and garlic, chopped coriander and set aside.

Prepare fresh lotus root, green red millet pepper, garlic, chives, salt, light soy sauce, vinegar, oyster sauce, sugar, sesame oil. [practice] the first step is to buy some lotus roots. There are two kinds of lotus roots, namely, seven-hole lotus root and nine-hole lotus root. Nine-hole lotus root has less starch and tastes more crisp. The seven-hole lotus root has a high starch content, which is suitable for steaming, frying and stewing. The characteristics of nine-hole lotus root are thin and long, and the color is white. Don't make a mistake.

First, prepare the necessary materials, as shown in the following picture: a little chili powder and green pepper; peel and slice lotus root; put spices, ginger slices and rock sugar into a health pot and add water to 0.9L; then add lotus root slices; add 2 tablespoons soy sauce and 1 teaspoon salt.

How to make hot and sour lotus root in cold sauce? Blanch lotus root slices with water, add spicy millet and minced garlic, salt and sugar, light soy sauce aged vinegar chilli oil, coriander and stir well.

Lotus root green pepper red pepper onion ginger garlic chili noodle vinegar sugar light soy sauce salt peanut oil step: peel the lotus root, cut into thin slices, blanch water with boiling water for 2 minutes, remove and soak in cold water. Cut green and red peppers into small pieces, chopped onions, ginger and garlic. In a bowl, put the right amount of chili noodles, add the right amount of vinegar, sugar, light soy sauce, salt, stir well and set aside.