Stewed lotus root, a necessary cold dish in summer(xia ji liang cai bi bei lu ou )

Stewed lotus root, a necessary cold dish in summer

Introduction:

"There's still a lot of brine left when making stewed beef. It's a pity to pour it out. By the way, I used it to make this stewed lotus root. It's summer now. It's very suitable for slicing and platter. If I pour a little sesame oil, it's delicious!"

Production steps:

Step 1: Step 1: prepare 2-3 lotus roots, peel and wash them.

Step 2: Step 2: prepare the remaining brine of the stewed beef. (the method of stewed beef is introduced in the previous menu)

Step 3: Step 3: cut the lotus root into sections to make it easy to marinate.

Step 4: Step 4: pour the brine into the pot, and pour the cut section into the brine for boiling.

Step 5: Step 5: let the brine boil, and let the brine fully soak into the lotus root.

Step 6: Step 6: during the cooking, I found that the lotus root is a little big and not easy to taste. I cut the bigger part in the middle into half again. (if you want to make this dish, you can deal with it in the third step according to the size of the lotus root.)

Step 7: Step 7: continue to cook until the sauce in the pot is completely dried.

Step 8: Step 8: put the stewed lotus root on the plate.

Step 9: Step 9: when you want to eat, you can put slices of stewed lotus root on a plate and pour sesame oil on it. A beautiful slice of stewed lotus root is finished!

Materials required:

Lotus root: 2-3 knots

Brine: appropriate amount

Sesame oil: right amount

Note: note that if the lotus root is too large, it must be cut into sections and then cut in half, so that the flavor can be marinated in and gas can be saved.

Production difficulty: simple

Process: brine

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xia Ji Liang Cai Bi Bei Lu Ou