Five lotus seed diet recipes
Nowadays, when fresh lotus seeds are on the market, lotus seeds can be eaten almost raw, and even a variety of cuisines are delicious and delicious.
Sunflower lotus seed material: 200 grams of white lotus seeds, 150 grams of tangerine, 150 grams of sugar, 3 slices of cabbage leaves, moderate starch.
Method: Wash the white lotus seeds into a steamed basket and take them out for use.
Take a bowl with a small amount of lard, freeze it in the refrigerator and take it out for use.
Place the steamed lotus seeds in a bowl filled with lard one by one. Put the remaining lotus seeds in the lotus puree, add 50 grams of sugar and mix well. Put them into the bowl, flatten them, and steam them until crispy.Combine the cabbage leaves (boiled with boiling water) into a sunflower leaf-shaped dish, then place the peeled and gluten-free tangerine petals in the vegetable leaf space, stack them into sunflower petal shapes, and finally dissolve the remaining sugar with water.Use the starch to make a glazed pancake and sprinkle it on a sunflower plate.
Lotus lotus tent material: 100 grams of white lotus seeds, 250 grams of fish meat, 500 grams of tomatoes, cabbage leaves, refined salt, monosodium glutamate, cooking wine, protein, starch, onion ginger juice, clear soup and other appropriate amounts.
Method: Wash and cook the white lotus seeds for later use.
Wash and chop fish, add minced salt, cooking wine, green onion ginger juice, egg whites, wet starch, mix well, fill in the mold, and insert cooked lotus seeds into a lotus-shaped shape.Place on the plate.
The lotus petals cut with tomatoes were placed around each lotus bonnet to make the dishes in the lotus pans vivid, and then the clear soup, refined salt, monosodium glutamate, and starch were poured on the lotus bonnet to serve.
Multicolored lotus seeds: 200 grams of fresh white lotus seeds, 150 grams of chicken breasts, green and red peppers, shiitake mushrooms, white fungus, green onions, ginger, garlic, refined salt, cooking wine, monosodium glutamate, starch, protein, clear soup, etc.
Method: Wash the fresh lotus seeds, cut the chicken breast into diced, marinate with salt and wine for a few minutes, then add egg white slurry, deseed the green and red peppers, and cut into rhombus slices with shiitake mushrooms, and cut the onions and gingerThe garlic is cut into sections, shreds, and slices. Then raise the oil pan to the heat, oil the chicken breasts out of the pan, leave the base oil to fry the ginger and garlic, add the fresh lotus seeds and the chopped side dishes and stir-fry.Add salt and wine, add clear broth to set the taste, then add the oiled chicken breasts to the thicken, and drizzle with the oil to heat the pot.
Xiangu mushroom lotus root materials: 100 grams of white lotus seeds, 50 grams of mushrooms, 100 grams of fish meat, cabbage leaves, green onion ginger juice, refined salt, monosodium glutamate, starch, eggs and other appropriate amounts.
Method: Put the mushrooms in the pedicure, rinse them with water, then add them to the pot. Add water and refined salt to simmer until the taste, and control the dry water to cut the flowers into scales for use.
Wash and cook the white lotus seeds.
The egg white is prepared into egg white slurry, and it is put on the scales of dried mushrooms to control the moisture for use.
Add minced fish and minced ginger and onion ginger juice, refined salt, cooking wine, monosodium glutamate, and appropriate amount of starch into the filling. Spread it evenly on the scales of mushrooms, insert a white lotus seed in the middle, and place 20 into the steamed one by one.Cook, remove and place on a plate, simmer green vegetable leaves around with boiling water, and pour glazed pancakes.
Iceberg snow lotus material: 100 grams of white lotus seeds, 4 pieces of protein, 100 grams of sugar, moderate starch.
Method: Wash the white lotus seeds into the cage and steam for use.
Remove the yellow eggs, beat them into egg foam with egg white, and stir in an appropriate amount of starch.
Add the beaten eggshells and steamed lotus seeds to the shape, steam them for 5 minutes, remove them for embellishment, and pour them into a glass frit with water, sugar and starch.