A list of the contents of this article:

What kind of delicacies can lotus root joints make?

1. Roast pork with lotus root joint: the lotus root joint is sliced and cooked together with pork belly, which is delicious and nutritious. Lotus root porridge: sliced lotus root nodes and boiled together with rice into porridge, taste smooth and tender, rich in nutrition. Lotus root cake: grind the lotus root joint into mud and add sugar, eggs and flour to make the cake with delicate taste and rich nutrition. These are some of the delicacies that can be made from lotus root joints, which are not only delicious, but also nutritious and are very good ingredients.

2. The lotus root in summer is big and full, with high starch content and crisp taste, so it is very suitable for making glutinous rice lotus root. The stickiness of glutinous rice is in sharp contrast to the crispness of lotus root. The two combine into one with rich taste and endless aftertaste. Lotus root in summer is rich in water and nutrition, clearing heat and relieving heat, which is beneficial to the body. Glutinous rice is warm and tonic, which can neutralize the cold nature of lotus root, making glutinous rice lotus root delicious and healthy.

3, "outline pick up remains": lotus root powder: open diaphragm, tonify waist and kidney, and blood, disperse blood stasis, give birth to new blood; postpartum and hematemesis are especially good. Notes on the Classic of Materia Medica: lotus root juice, detoxification, crab poison. "Don't record": the Lord is thirsty, disperses blood, and produces muscle. "Drug theory": lotus root juice can eliminate phlegm and blood. Choi Woo-Suk 's Sutra of Food: the main annoyance is hot nosebleeds.

4. In the "Lotus Root Festival", there are all kinds of delicacies about lotus root, such as stir-fried lotus root, sweet and sour lotus root, lotus root sparerib soup, glutinous rice lotus root slices, sour lotus root slices and so on.

What is the common practice of vinegar lotus root festival?

James water: blanch the cut lotus root nodes in boiling water, add a little salt and a few drops of oil, blanch until translucent, remove and drain. Prepare vinegar juice: in a small bowl, add appropriate amount of light soy sauce, sugar, white vinegar and water starch, stir well, make sauce and set aside. Stir-fry: pour an appropriate amount of cooking oil into the pan, heat the oil, add pepper grains and dried chilli section, fry out the fragrance and remove it.

Add green and red peppers: add the chopped shredded green and red peppers to the pan and continue to stir well. Pour in the sauce: pour the sauce evenly into the pan and stir quickly so that the lotus root nodes and green and red peppers fully absorb the taste of the sauce. Juice collection: when the soup is slightly thickened, the surface of the lotus root node is bright, and the soup is sticky, you can turn off the heat. Out of the pan: serve the stir-fried vinegar lotus root on a plate and serve.

[steps] prepare ingredients: peel lotus root nodes and cut into slices about 0.5 cm thick; green and red peppers are seeded and shredded; garlic and ginger are chopped and set aside. Pickled lotus root slices: put the cut lotus root slices into a bowl, add the right amount of salt and white vinegar, mix well and marinate for about 10 minutes, which can prevent the lotus root slices from oxidizing and blackening, and at the same time let the lotus root slices absorb the sour taste of vinegar.

Cut and peel the lotus root, cut it in half, cut it into thin slices, put it into a boiling water pan and scald it slightly, remove and drain. Heat the wok with 3 tablespoons oil until warm, add chopped onions and ginger, immediately cook vinegar, add 4 tablespoons soy sauce, salt and clear soup, stir-fry lotus root slices, thicken with water and starch, pour in Zanthoxylum bungeanum oil, stir well and remove from the pan.

Introduction to how to stir-fry delicious and simple lotus root joints

1. Material: 300g lotus root node, two chives, oil, pepper, salt and chicken essence. Peel the fresh lotus root nodes, cut into thin slices, then cut one piece into 3-to-4 small slices, soak in cold water with seasonal vinegar, cut chives into chopped onions and place them in a small bowl.

2. Practice: the first step: wash lotus root, peel and slice. The second step: wash the cut lotus root to remove starch. When cutting lotus root, try not to use an iron knife, it will not blacken. Step 3: put peanut oil in the pan, stir-fry spring onions and ginger, stir-fry pork until white, add light soy sauce 1 tablespoon stir-fry evenly. Step 4: pour into the lotus root slices and continue to stir-fry until the lotus root is broken.

3. Rinse the lotus root node thoroughly. Peel off the epidermis, cut it into sections and rinse again. Cut the peppers into small pieces and set aside. Mix vinegar and steamed fish soy sauce into juice. Stir up fragrant colored pepper slices in an oil pan. Add lotus root nodes and stir well. Pour in the sauce and add a little salt or brown sugar according to your taste. Sprinkle a little chopped onions before collecting the juice, mix well and serve.

What is the method of cold lotus root section?

1. After washing the lotus root, remove a layer of lotus root skin from the surface with a plane, 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. Add cold water to the pot, bring it to a boil over high heat, put in the freshly washed lotus roots and carry on the water.

2. The lotus root slices are cooked, fished out and put into boiling water or pure water to cool. Rinse, cold boiled water can also add white vinegar, the effect is the same as above. Drain the lotus root, season with minced garlic, ginger, salt, chicken essence and white vinegar, mix well and marinate for a while. In an oil pan, add chopped dry red wine pepper and pepper to saute until fragrant, drain pepper and pepper, sprinkle the cooked oil on the lotus root slices and mix well. Serve on a plate and sprinkle with cilantro to garnish.

3. Fresh lotus root 1 section (about 300-500 grams) garlic, 2 cloves of ginger, 1 small spring onion, 2 chili peppers (optional) 1-2 white vinegar, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, a few drops of salt, appropriate amount of pepper oil or sesame oil (optional) preparation and purchase of a few steps of lotus root: choose lotus root with clean surface, uniform color and lustre. There is no obvious damage to the lotus root node.

4. Enjoy: cold lotus root slices can be directly used as an appetizer, can also be used as a cool summer snack. [tips] when choosing lotus root, try to choose fresh, fleshy, crack-free lotus root nodes. When cutting lotus root slices, you can adjust the thickness according to your personal preference, but it should not be too thick so as not to affect the taste. James water time should not be too long, lest lotus root slices are too soft and rotten, lose crisp taste.

5. Lotus root belt, also known as lotus root belt or lotus root node, is a small section of lotus root, usually with lotus root holes and lotus root nodes. To make crisp, tender and refreshing lotus roots, you need to pay attention to material selection, handling and cooking skills. Here are some steps and techniques to help you make delicious lotus roots. Material selection: choose fresh, fleshy, pest-free lotus root. The fresh lotus root is white and clean in color, with a smooth surface and no signs of black spots or decay.

What is the method of cold lotus root section?

1. After washing the lotus root, remove a layer of lotus root skin from the surface with a plane, 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. Add cold water to the pot, bring it to a boil over high heat, put in the freshly washed lotus roots and carry on the water.

2. Choose and buy: when choosing lotus root, choose the node with clean surface, uniform color and no obvious damage. Cleaning: clean the lotus root thoroughly and gently scrub the surface soil with a soft brush. Slice: peel the lotus root and cut it into thin slices about 2-3 mm thick. When slicing, you can put it in light salt water to prevent oxidation and blackening.

3. Cold lotus root slice is a cold dish with good color, smell and taste. It not only tastes crisp, but also has high nutritional value. It is rich in dietary fiber, vitamins and minerals.

4. Lotus root belt, also known as lotus root belt or lotus root node, is a small section of lotus root, usually with lotus root holes and lotus root nodes. To make crisp, tender and refreshing lotus roots, you need to pay attention to material selection, handling and cooking skills. Here are some steps and techniques to help you make delicious lotus roots. Material selection: choose fresh, fleshy, pest-free lotus root. The fresh lotus root is white and clean in color, with a smooth surface and no signs of black spots or decay.

5. The production method of salted lotus root is as follows: the skin of the fresh lotus root tip is removed with a scraper and cut into thin slices of uniform thickness, not too thick or too thin, about 1cm, too thick is not easy to taste, too thin lotus root slices are easy to break. Soak in white vinegar after cutting to prevent lotus root from oxidizing and discoloration.

6. it is better to choose the lotus root with short nodes and thick lotus root, and the second section from the tip of the lotus root is the best. To choose the skin is yellowish brown, the meat is thick and white, if black, there is a strange smell, it is not suitable to eat.

The correct way to boil water at lotus root joints

1. The correct way to boil lotus root is to cut it into thin slices and blanch it in boiling water for 30 seconds. The specific methods are as follows: prepare materials: Lotus root, amaranth, light soy sauce, rice vinegar, salt, sesame oil. Remove leaves from amaranth. Boil the water, pour in the sliced lotus root and blanch for 30 seconds. Pour in the amaranth and cook over high heat until the water changes color and remove. Put the lotus root slices in amaranth water. Soak until the lotus root slices change color.

2, the practice of boiling lotus root nodes: take 30 grams of dried lotus root nodes, directly into the soup pot, add appropriate amount of water to boil together, to boil and then boil for about 40 minutes, take out and cool down to drink.

3. The way to treat nosebleeds is to use 3 to 5 lotus root nodes every day, wash them clean and boil them twice for 30 minutes each time. Mix the juice from two decoctions and drink it as tea. The obvious effect can usually be seen within 2 to 5 days. One of the small remedies for nosebleeds is to use orange stalks. Mash the orange stalks into powder, add water and take it, one teaspoon at a time, four times a day. Another way is to use Baiji this herbal medicine.

4. Practice lotus root soup for hemophilia dietotherapy. Recipe ingredients: 30g lotus root node, 30g persimmon, 15g shepherd's purse flower, 10g honey. Production method: lotus root node, persimmon, shepherd's purse flower with water 800ML boil for 20 minutes, take juice, add honey. Health tips: spicy, irritating food, irritant food can stimulate nerve excitement, easy to make blood vessels rupture, leading to visceral and subcutaneous bleeding, so should be avoided.

5. The specific method is to prepare the milk lotus root section and dandelion according to the 5:4 method, add them to the casserole, fry them with water, and insist on eating with good results. Through the sharing of the above part of the content, we all understand which specific aspects are the main effects of lotus root section boiling water. It is because it has a lot of effects, so it is suggested that you can choose cooking methods according to what the editor said above, to effectively combine your own needs.