Lotus root is a common ingredient that not only has a sweet and juicy taste, but also has rich nutritional value. Lotus root contains minerals such as protein, carbohydrates, calcium, iron, phosphorus, potassium, magnesium, and vitamins such as vitamins C, B1, B2, and B6. It also has the functions of eliminating blood stasis and cooling blood, clearing away annoyance and heat, quenching nausea and thirst, strengthening the spleen and appetizing, benefiting blood and muscles, stopping diarrhea, diuresis and reducing swelling. Lotus root also has a special ingredient called lotus root polysaccharide, which has antiviral and immunity-enhancing effects. Lotus root can be used to make a variety of delicious dishes, such as sweet and sour lotus root, lotus root clips, lotus root-stuffed dumplings, etc. Today, I will introduce these methods to you, so that you can easily make tender and delicious lotus root vegetables at home.
Sweet and sour lotus root. Sweet and sour lotus root is a classic cold dish, its taste is sweet and sour, the color is attractive, and it is very appetizing. The preparation of sweet and sour lotus root is also very simple:
1.Peel the lotus root and cut it into evenly sliced slices with a knife. Then put the lotus root slices in clean water to wash off the excess starch.
2.Open the water in the pot and add 2 tablespoons of white vinegar to cook for 20 seconds. Adding white vinegar makes the lotus root taste crispier and less prone to blackening.
3.After cooking, remove and put in cold water to cool.
4.Put sugar, vinegar, oyster sauce and light soy sauce in a bowl and stir well to form a sweet and sour sauce.
5.Mince the garlic and chop the green onion into sections.
6.Put the cooled lotus root slices into a large bowl, pour in the sweet and sour sauce, sprinkle with minced garlic and green onions, and mix well with your hands.
7.Put the mixed sweet and sour lotus root in the refrigerator for more than an hour to allow it to fully absorb the flavor.
8.Remove and serve on a plate.
Lotus root clips. Lotus root clip is a traditional Jiangnan snack made by sandwiching meat between two slices of lotus root and then dipped in flour and fried in flour. The taste of the lotus root is crispy on the outside and tender on the inside, and the meat is fragrant and sweet, which is very delicious. The practice of lotus root clips is not complicated either:
1.Peel the lotus root and cut it into a thickness of about 05 cm slices, leave a certain gap between each two slices, do not cut off, form a clip-shape.
2.Add salt, pepper and chopped green onion to the minced pork and stir well.
3.Fill the meat filling evenly in the cracks of the lotus root slices and gently press it firmly with your hands to make it tightly combined.
4.Beat the eggs and place the flour in a dish.
5.The lotus root slices with the meat filling are first dipped in egg liquid, then coated with a layer of flour, and placed in a **.
6.Pour an appropriate amount of oil into the pot, boil until it is 70% hot, put the floured lotus root clips into the pot, and fry over low heat until golden brown and crispy on both sides.
7.Drain the oil, cut into small pieces, serve with vinegar or hot sauce, and serve.
Lotus root-stuffed dumplings.
Lotus root stuffed dumplings are a special dumpling method, which is made by mixing lotus root and pork filling, wrapped in dumpling wrappers, and then boiled or decoctioned. The lotus root stuffed dumplings have a soft and sweet taste, rich in gravy and very chewy. The preparation of lotus root-stuffed dumplings is also very simple:
1.Peel the lotus root and cut it into small cubes and place it in a large bowl.
2.Mince the ginger and add to a bowl.
3.Add salt, light soy sauce and sesame oil to the pork filling and stir well.
4.Mix the minced pork and diced lotus root together and mix well to form a dumpling filling.
5.Take a dumpling wrapper, put a spoonful of dumpling filling in the middle, fold it in half and pinch the edges to form a half-moon-shaped dumpling. Repeat this step until you have used up all the dumpling wrappers and fillings.
6.Pour an appropriate amount of water into the pot, bring to a boil, add the dumplings, and gently stir with chopsticks to prevent the bottom from sticking. Wait for the water to boil again and add a bowl of cold water. Repeat this step three times and remove the dumplings.
7.Drain the boiled lotus root-stuffed dumplings and eat them as is, or they can be decoctioned. If you choose to decoction, you can pour oil into the pan, heat the pan, put the dumplings in, and fry until the bottom is golden brown.
There are many home-cooked ways to make lotus root, which can be fried, boiled, fried, and made into soup. One of the simplest and most delicious ways to make it is to stir-fry lotus roots. You only need to wash and slice the lotus root, heat oil in the pot, add the lotus root slices, add salt, vinegar, chicken essence and other seasonings, stir-fry for a few minutes. The lotus root produced in this way has a crisp taste, sweet and sour, which not only retains the original taste, but also increases the appetite.
If you want to make it more nourishing, you can use lotus root to make soup. Lotus root is paired with pork ribs, red dates, goji berries, etc., to make a nutritious and delicious soup. Wash and blanch the pork ribs, peel and cut the lotus root into pieces, wash the red dates and wolfberries and soak them. Put water in the pot to boil, add the pork ribs and lotus root, turn to low heat and simmer for about an hour, add red dates and wolfberries, simmer for about ten minutes, and finally add salt and a little white pepper to taste. This soup can nourish qi and blood, moisten the lungs and relieve cough, and clear the heart and calm the nerves.
The above is the food I want to share about lotus root today, I hope you like it. If you have any good practices or ideas, please leave a message in the comment area to let me know, and I will update more food content from time to time. Thank you all for your support!
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