Can lotus root be used as a cold dish?

Hello, I'm @ Forgotten Sky Yang. Glad to answer your question!

Lotus roots can be used as cold dishes. I come from Puyang. We Puyang people basically eat cold lotus root at home. Lotus root home-cooked cold dish is also a favorite snack of Puyang people and local people.

Lotus root is rich in nutritional value, and cold lotus root slices are very familiar home-cooked cold dishes. The taste of cold lotus root slices varies from place to place, and the crisp lotus root slices taste good. As for sweet, sour, spicy and salty, it's up to you, as long as it's comfortable to eat. If you like spicy food, you can put more pepper and pepper, and if you like sweet and sour food, you can put white vinegar and sugar.

Ingredients: lotus root, pickled pepper, corn oil, white rice vinegar, sugar, salt and pepper;

In addition, share some tips on selecting lotus roots! Very practical. I can't choose the one with a cross in the photo. This is a coupled ba. Try not to choose anything that tastes bad. Usually you can see that the discount promotion is basically lotus root ba. Pick the part pointed by my arrow, lotus root officer, this part is the best and tastes the best! This is my answer to your question, I hope I can help you! Pay attention to @ Forgotten Sky Yang takes every day seriously!

Of course.

Hello, lotus root can make cold dishes! Let me share my practice.

First, wash the lotus root and cut it into pieces, then pour the water into the pot, put a small bag of marinade and cook for 20 minutes, then add lotus root slices to cook, and turn off the fire and soak for 30 minutes.

Then cut some minced garlic, Jiang Mo and chopped green onion for later use, then take out lotus root slices and put them in a basin, add minced ginger garlic, vinegar, chicken essence, red pepper oil and sesame oil, stir them evenly, put them in a plate and sprinkle with chopped green onion.

Very salty and delicious! I make a pot every time, and the leftovers can be kept in the refrigerator. It tastes delicious with millet porridge!

I hope my practice can help you!

Hello, everyone, I am a gourmet who is good at cooking: Hunan chefs don't eat spicy food. I'm glad to answer this question. I hope it's useful to you.

For "Can lotus root be used as a cold dish?" My answer is: it must be possible. If handled properly, the taste is not worse than that of fried stew. Let's share the knowledge of lotus root with you first.

Then the following is the main content of today: the specific method of cold lotus root slices.

Cold lotus root slices

Ingredients: 9-hole lotus root with 2 knots

Ingredients: salt, monosodium glutamate chicken essence (according to personal taste), sugar, soy sauce, sesame oil, balsamic vinegar, garlic, shallots, coriander, cooked sesame seeds, Chili oil and millet pepper.

Specific steps: 1. Peel and wash the lotus root, cut it into 3mm thick pieces, and put it in water for cleaning and soaking. The purpose of this step is to remove starch from lotus root and make it more brittle;

2. Cut garlic, coriander, shallots and millet pepper into foam for later use;

3. Boil boiling water in a hot pot, prepare a pot of boiling water, add a proper amount of salt to the boiling water, add lotus root slices until they are broken, take them out, add boiling water, let them cool, and drain the water for later use;

4. Put the drained lotus root slices into a basin, add salt, sugar, soy sauce, garlic, millet pepper foam, oil pepper, sesame oil, balsamic vinegar, chopped green onion and coriander foam and mix well.

Finally, thank you for watching this issue. I hope the content shared above can help you. If you find it useful, remember to pay attention, like, collect and forward it!

Hello, I'm glad to answer your question.

Lotus root, as a common family food, can be cooked in a variety of ways. It can be stewed in soup, steamed or cold, and it is also a good product suitable for summer.

Share two common practices about cold lotus root:

Sweet-scented osmanthus sugar lotus root

1. The raw material prepared is of course the protagonist lotus root, and then a proper amount of osmanthus, sugar and white vinegar is prepared.

Sweet-scented osmanthus sugar lotus root sounds very complicated, but it is actually very simple to do.

2. Peel and wash the lotus root first, slice it, blanch it with boiling water, take it out and let it cool and drain for later use.

3. Then put the osmanthus into a bowl and pour some white vinegar to dilute it.

4. Finally, pour the diluted osmanthus on the lotus root slices, add white sugar and white vinegar, and mix well.

Sweet-scented osmanthus sugar lotus root has the effects of warming middle warmer, dispelling cold, warming stomach and relieving pain, resolving phlegm and removing blood stasis, strengthening spleen and appetizing.

If you don't like it too sweet, it's easier to share a cold lotus root slice.

Cold lotus root slices

1. Ingredients: lotus root, dried pepper and carrot.

2. Prepare white vinegar, vegetable oil, pepper and salt.

3. Wash and cut dried peppers, wash and slice carrots, peel and slice lotus roots, blanch them in boiling water, take them out, cool them with cold water and drain them for later use.

4. Heat the oil in the pot, add the dried peppers in turn and stir-fry, then take out the dried peppers, pour the pepper oil on the carrot slices with lotus roots, add white vinegar and salt to taste, and finally mix well.

Cold lotus root slices have the effects of strengthening the spleen, appetizing, promoting digestion and quenching thirst.

Small knowledge

Lotus root is the rhizome of lotus, which is edible. Lotus root is mainly planted in marshland, and Hubei is rich in lotus root. Lotus root also has high medicinal value. It can help digestion, stop diarrhea, stimulate appetite, clear away heat, nourish and prevent internal bleeding. It is a nourishing product for women, children and the infirm.

The above is my opinion on your problem, and I hope it will help you.

The picture comes from the Internet. If there is any infringement, please contact to delete it.

Of course, lotus root is rich in nutrition and has high medicinal value. It can be eaten raw or as a dish.

Here are some simple cold lotus root practices that we often eat:

Lotus root slices mixed with green and red silk Raw materials: fresh lotus root, sugar, green and red silk (green pepper, colored pepper).

Method: Wash lotus root, peel it, cut it into thin slices, blanch it in boiling water pot, take it out, soak it in cold water basin, take it out, drain it, put it in a plate, sprinkle with white sugar and green shredded pork and mix well.

Matters needing attention

Don't cook for too long in the middle, mainly to remove the natural flavor and add a little salt. Other seasonings should be prepared according to your own taste. But I think it is more delicious if it is original.

Hot and sour lotus root raw materials: fresh lotus root, sugar, white vinegar, peanut oil, dried red pepper, salt, pickled pepper and shredded ginger.

Method:

1. Remove the roots from the lotus root, wash and peel it, cut it into 5cm long strips, put it in a pot, add a little salt, mix well, marinate for a while, take it out, drain the water, put it in a pot, and put pickled pepper, pepper and shredded ginger on the surface.

2. Put the wok on the fire, add white vinegar and white sugar, stir with an iron spoon, and after the white sugar melts, pour the sweet and sour juice into the basin and soak it for 3 hours before eating.

Matters needing attention

1. Lotus root must be drained after the first pickling, because the lotus root juice has astringent taste, which will affect the overall taste.

2. When making sweet and sour juice, the heating time should not be too long, otherwise the vinegar will easily volatilize and it will be very spicy.

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Friends who love to eat lotus roots must pay attention to the fact that lotus roots are raw and cold. When they are cold, try to cook them in hot water. Mothers and friends with indigestion in the spleen and stomach should not eat raw.

The above is my answer, I hope it will help you.

This cold salad, learned at 2000 yuan, is better than the chef's cooking! After this village, there is no such shop. Today, I made selfless dedication. If I had known, I would have benefited!

There are many cooking methods of lotus root, such as frying lotus root, frying lotus root, stewing soup with other meat, making lotus root jiaozi and so on. Today's recommended dish is simple in practice and simple in ingredients, but it tastes extraordinary: lotus root with ginger juice.

Ginger has obvious auxiliary effect on bloating, stomachache and gastroptosis, and I have personal experience. Therefore, eating this dish, in addition to the above benefits, can also increase appetite and drive away cold.

The practice of ginger lotus root:

(1) Prepare a section of lotus root, peel it, wash it, and cut it into 2 mm thin slices (the knife should also use a steel brush to remove the oxide film on the surface to prevent the lotus root from blackening).

(2) Boil water in a pot (only aluminum pot can be used, not an iron pot), add a little salt and white vinegar, add lotus root slices after the water boils, blanch for 30 seconds, pour out, and put them into cold boiled water for supercooling.

(3) Preparation of ginger juice: Mash 15g peeled ginger into mud, add 50g white sugar and 8090g white vinegar, and stir evenly to obtain ginger juice. The proportion can be increased according to the number of dishes.

(4) Put the lotus root slices into an aluminum basin, add the prepared ginger juice, stir evenly, and marinate for 30 minutes before eating. In fact, it was sealed with plastic wrap and put in the refrigerator, and it was very fresh the next day. White and crisp!

(5) Dishes: Arrange the lotus root, put some fresh Jiang Mo on it, pour the juice, and finally put a little red pickled pepper foam, garnish the coriander, and serve delicious!

I don't know if you have noticed that sometimes lotus roots taste crisp, but some lotus roots are soft and waxy. What is the reason? Now reveal the secret! Lotus root has 7 holes and 9 holes. Seven-hole lotus root is usually planted in ponds, and its taste is very soft and waxy. Seven-hole lotus root is more suitable for stew. Nine-hole lotus root is generally planted in the field, with crisp taste, which is more suitable for stir-frying or cold salad. So how to choose?

1, select light yellow.

Lotus root grows in the soil, and the color outside is not particularly white. If you find that the lotus root is too white when you buy it, it may be washed with bleaching powder. Don't buy such lotus root.

2. Choose a uniform volume

When you buy lotus roots, you should choose lotus roots that are uniform in thickness, not long or short in one section, full of water, thin and short, and generally not mature enough.

2 Selection of the number of holes

Choose 9-hole lotus root if you want to eat crisp, and 7-hole lotus root if you want to eat soft glutinous.

Hello, let me talk about my practice.

Step 1: Choose the intact lotus root, which is intact and easy to clean. Chop onion, garlic and parsley for later use.

Step 2, clean the lotus root, peel it, and then cut it into thin slices for later use.

Step 3: Pour a proper amount of water into the pot to boil, then add lotus root slices and blanch for about two minutes. When they become transparent, take out the lotus root slices, soak them in cold water and put them on a plate for later use.

Step 4, put oil in the pot, add shallots and minced garlic, stir-fry until fragrant, add salt, vinegar and oyster sauce, then pour into a dish with lotus root slices, add coriander sesame oil and mix well.

Below I use video to answer this question.

Of course! ! Cold lotus root slices taste crisp ~

Specific practices:

1. Cut the lotus root into thin slices or strips and blanch it in boiling water to remove the astringency of raw lotus root;

2. Adjust the sauce:

(1) Chop onion and garlic, put them in a bowl, add Chili powder or millet pepper, and stir-fry in hot oil;

(2) Add soy sauce, vinegar, sugar and salt in turn and mix well.

3. Pour the prepared sauce into the cooked lotus root and mix well to serve ~

Tip:

After blanching the lotus root slices, you can drink cold water to make them more crisp.

If you are ready to eat, it is recommended to slice it, which is easier to taste. If it is cut into strips, it needs to be marinated a little ~

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