Appetizing seafood with tender lotus root
material
Tender lotus root, fresh shrimp, small squid, tuna (oily and spicy), small red pepper, garlic, celery, soy sauce.
working methods
1, peeled tender lotus root, sliced and cut into small strips.
2. Soak in clear water (a little white vinegar can be added to the water to prevent discoloration) to treat squid and shrimp at this time.
3. Wash the small squid, tear off the outer membrane, extract the cartilage and cut it into small strips.
4. Peel off the shell of the fresh shrimp, leave the shell at the tail of the shrimp and cut it from the back of the shrimp. Don't cut it off (it's best to freeze the shrimp in the refrigerator for half an hour and shell it). At this point, cut the pepper into small pieces, chop the garlic, put it in a small bowl, pour in the soy sauce and mix well for pickling.
5. Cook the lotus root strips in boiling water for 2 minutes.
6. When the lotus root strips are picked up, put the celery into the water and then remove them together.
7. Soak the lotus root strips and celery pieces in cold water and add ice cubes to make them more brittle.
8. Put the squid and shrimp together in the pot, blanch, change color and roll them up.
9. Put the fished shrimp and squid into the lotus root strips and soak them together until cool.
10. Drain the soaked materials, pour them into The Mixing Bowl, pour in pickled pepper and garlic juice, and add two spoonfuls of tuna and mix well.
Method 2: Ice the tender lotus root with osmanthus honey juice.
material
300 grams of tender lotus root (the first section near the tip of lotus root is the best), sweet-scented osmanthus and honey.
working methods
1, lotus root slices into the dish;
2. Mix osmanthus fragrans and honey with two spoonfuls of cold boiled water, pour them on the lotus root, and refrigerate for 1 hour.
Method 3: Stir-fry the lotus root with walnuts.
material
Lotus root skin:150g
Walnut kernel: 20g
Pepper: 6 grams
Coconut oil: 5ml
Light soy sauce: 3 ml
Lin Wei: 3 ml
Cooking wine: 3 ml
working methods
1. Wash lotus root and slice; Chop walnuts; Washed peppers.
2. Heat coconut oil in a hot pot, stir-fry chili, stir-fry lotus root, inject appropriate amount of water, pour chopped walnuts, add flavor shower, mix well until it tastes delicious, and then put the fried dishes on a plate after turning off the fire.
Practice 4, lotus root
material
200g of Jiangsu white lotus seed, 80g of dictyophora indusiata 10, 80g of shrimp paste, 5g of shredded laver, 5g of celery stalk15g, 5g of cucumber slices15g and 3g of coriander leaves. 5 grams of seasoning salt, 3 grams of monosodium glutamate, 5 grams of yellow wine, 2 grams of pepper and 50 grams of broth.
working methods
1. Add salt, monosodium glutamate, yellow wine, broth and pepper to the lotus root sauce and shrimp sauce.
2. Inject the prepared paste into Dictyophora dictyophora, and tie Dictyophora dictyophora into lotus root shape with celery stalk to form lotus root blank.
3. Put the lotus root blank into a cage and steam it with slow fire for 10 minute, then take it out of the pot, decorate it with shredded laver, and put it into a dish decorated with cucumber slices and coriander leaves.