Cold dew eats autumn lotus, replenishes autumn and moistens dryness, 8 kinds of lotus root eating methods, stir-frying, stewing, frying and boiling to change patterns every day

1. [Lotus Root Balls]

You may not have eaten lotus root to make big balls, which is no less than braised lion's head.

It is made by grinding the lotus root and mixing it with the meat puree to make balls, first fried until golden brown and set, and then stewed with the snow mushroom until thorough, and sprinkled with green garlic on top when served.

This is a special method of Wuhu in Nanjing, which is wonderful to use snow mushrooms to stew balls, which is also a traditional dish on their Chinese New Year's Eve dinner table.

Ingredients: 400 grams of lotus root, 500 grams of meat puree, 300 grams of snow mushroom, salt, sugar, soy sauce, sesame oil, ginger, shallots, garlic sprouts, 1 egg

Lotus root ball making:

1. Rub the lotus root (the old-fashioned method is to use a washboard) and season with salt and ginger.

2. Add green onions, ginger, salt, sugar, soy sauce, sesame oil and an egg to the meat puree and mix well.

3. Mix all the meat and lotus root together, add a little starch, and then form a ball.

4. Pour oil into the pot, warm the balls, keep the heat to medium, fry all the balls one by one until golden brown and take them out.

5. In another oil pot, fry the pan with green onion and ginger, pour in the snow mushrooms and stir-fry, add sugar to taste.

4. Then put all the fried balls into the pot, add water, spread over the balls, bring to a boil over high heat, turn to low heat and simmer until there is a little juice.

Highlights:

1. The lotus root must be crushed, not chopped.

2. Do not add water to the meat puree, because there is water in the lotus root.

3. If the mixed filling is too watery, you can add some starch appropriately, such as potato starch, sweet potato starch, and glutinous rice flour.

4. The lotus root balls must be stewed thoroughly with the snow mushrooms to be delicious.

5. When frying lotus root balls, use medium heat to fry the surface hard.

6. When stir-frying snow mushrooms, be sure to season them with ginger and sugar to be delicious enough.

2. [Lotus Root Dumplings]

Lotus root stuffing may be a fresh way to eat.

I also overheard a southerner say it that year, and then I tried it, and it tasted good.

The lotus root dumplings taste tender, porcelain, sweet and silky, and are particularly easy to wrap, without water, and all of them are full.

Ingredients: 400 grams of meat puree, 500 grams of lotus root, 100 grams of fungus, 600 grams of flour

Lotus root dumpling making:

1. Chop the fat and lean pork, add green onion and ginger into a puree, add dark soy sauce, light soy sauce, salt, sugar and pepper and mix well.

2. Clean the lotus root, scrape off the skin, rub it, mix it with the chopped soaked fungus, and add a small amount of salt to taste.

3. Then mix with the adjusted meat filling, and the filling is ready.

Special reminder: When mixing vegetables and meat filling, be sure to season the vegetables and meat separately, and just add a little salt to the dish.

4. Then and bread dumplings, wrapped dumplings or boiled or steamed or fried at will.

3. [Lotus root millet porridge]

With lotus root fried dumplings, do you want to have a bowl of porridge to go with?

The new millet, mung beans, and lotus root harvested in autumn are good in taste and nutrition, moisturizing and dry in autumn and winter.

Ingredients: 50 grams of millet, 30 grams of mung beans, 50 grams of japonica rice and 200 grams of lotus root

Lotus root millet porridge preparation:

1. Wash the millet, mung beans and japonica rice.

2. Add the lotus root cut into large pieces and pour in an appropriate amount of water.

3. Set the voltage pot to cook the porridge for 15 minutes, and after decompression, a pot of sticky millet mung bean lotus root porridge will be cooked.

4. [Fried lotus root slices]

The most common way to eat lotus root is to eat it stir-fried, how can fried lotus root slices or lotus root silk be crisp and flavorful?

It tastes particularly good with more ginger, and it is decorated with some green and red silk, which looks pleasing to the eyes and is naturally very appetizing.

There are also 9-hole lotus roots to be crisp and tender, while 7-hole lotus roots are powdery and glutinous, suitable for stewing.

Ingredients: 240 grams of lotus root, 10 grams of ginger, 1 shallot, 15 grams of carrots, 15 grams of green pepper and 1 sharp red pepper

Stir-fried lotus root slices production:

1. Gently scrape off a layer of skin of lotus root, clean it, cut it into thin slices, shred carrots and green peppers, cut green onions, mince ginger, and cut red peppers into rings.

2. Put the cut lotus root into the pot of boiling water, and remove it as soon as it is opened.

3. Start another wok, heat the oil in the pan and add the minced ginger and red pepper rings, and then add the blanched lotus root slices.

4. Stir-fry twice and add the carrots and shredded green peppers.

5. Season with salt.

6. Finally, sprinkle with chopped green onions, stir-fry evenly and remove from the pan.

Small Whispers:

1. Blanch the lotus root, the taste will be more refreshing, and it will not stick to the pan when stir-frying.

2. Stir-fried lotus root slices or shredded ginger must not be missing, and the taste difference between using and not using is big.

3. Use an iron pot to make lotus roots, and the lotus roots will turn black.

5. [Stir-fried lotus root silk with chicken offal]

In addition to stir-frying lotus root alone, it can also be served with pork, chicken, or chicken and duck offal, stir-fried together, when stir-frying, pay attention not to use heavy soy sauce, at most use some light soy sauce, otherwise it will be black, and the white of the lotus root is completely empty.

Directions:

1. Cut the lotus root diagonally into slices and then into thin strips. The cut lotus root should be soaked in cold water to soak the starch, and finally cleaned and drenched in water.

2. Cut the chicken offal into thin strips, shred the ginger, chop the green onion into chopped green onions, put it in a bowl and mix with light soy sauce, salt, sugar, pepper and starch.

Also cut some shredded green pepper as a topping.

3. Put oil in the pot, first add the green pepper when the oil is hot, then add the lotus root, quickly turn it twice and add salt to taste, and then put it out for later use. Note: The lotus root silk out of the pot should be slightly raw, so that it will not be too cooked when stir-fried again.

4. Pour oil into the pot again, add the chicken offal, stir-fry until the chicken offal is broken, and then put the fried lotus root silk into the pot and stir-fry all evenly.

6. [Pig's Feet Duck Lotus Root Soup]

My mother is from Jiangnan, and she especially likes to eat duck and lotus root, which I have been affected by since I was a child. Duck stew soup not only replenishes nutrients, but also does not catch fire, and eating lotus root in autumn can prevent autumn dryness, and it also clears the fire.

Today's soup I stewed also added pig's feet, it is rich in collagen, especially we women eat good skin, forever young, never old, my mother is now more than 90 years old, her skin is still smooth.

Ingredients: 1/2 duck, 1 pig's knuckle, 1 lotus root, ginger and shallots

To prepare the pig's knuckle duck lotus root soup:

1. After the duck and pig's feet are cleaned, boil in a pot under cold water and cook for another 1 minute.

2. Replace with clean water, chop the lotus root into large pieces and put it in the pot together, put the shallots and ginger, boil for 5-10 minutes on high heat, turn to low heat and simmer for about an hour, until it can be easily punctured with chopsticks, and the soup is clear.

Cooking skills

If you don't use duck and pig's feet, you can use pork ribs, which is a famous food in Wuhan.

7. [Lotus Root Big Bone Soup Noodle]

As mentioned earlier, in addition to duck and pig's feet, pork ribs or large bones can also be used to cook soup with lotus root.

This is not stewed a pot of lotus root tube bone broth, drink soup at noon, pull a few noodles in the evening, fry a plate of black cabbage fried anchovy mushrooms, and then put the noodles, soup, and vegetables into a large bowl, so hearty, so delicious, eat so hot!

DO THIS, BREAKFAST, LUNCH, OR DINNER ARE ALL VERY GOOD!

Here's how:

1. First of all, mix the dough, add 180 grams of flour and 85 grams of water and form a smooth dough and let rise for 30 minutes.

2. Roll out the dough into large slices and let it sit for another 30 minutes.

3. Stir-fry a vegetarian dish at the time of resting - stir-fried anchovy mushrooms with black cabbage.

4. Divide the woken dough into several small strips, stretch the small noodles one by one, and put them into a pot of boiling water.

5. Take a bowl and scoop a few spoonfuls of lotus root bone broth and add salt, light soy sauce and shallots to taste.

6. Then scoop the noodles into a bowl, sandwich the lotus root and meat, and stir-fried anchovy mushrooms with black cabbage, and a bowl of delicious lotus root and bone soup noodles is complete.

8. [Osmanthus glutinous rice lotus]

Osmanthus glutinous rice lotus, or honey glutinous rice lotus, glutinous rice lotus, is to pour glutinous rice into the lotus root hole, with red dates and brown sugar boiled, poured with osmanthus molasses juice when eating.

Make:

1. Material preparation: 100g of glutinous rice soaked in water (glutinous rice should be soaked overnight in advance), 500g of scraped and cleaned lotus root, 8 red dates and 30g of yellow rock sugar.

2. Cut one end of the lotus root, fill the glutinous rice soaked in water into the lotus root hole, and use chopsticks to poke the rice in.

3. Then cover the lotus root head and fix the seal with a toothpick.

4. Put the stuffed glutinous rice lotus root into the pot, pour in water to cover the lotus root, add yellow rock sugar and red dates, and press for 25 minutes.

5. Take out the boiled lotus root, cut it into thin slices and put it on a plate, sprinkle with osmanthus nectar, pour molasses juice, and this delicious Jiangnan dessert is completed.