LOTUS ROOT SEASON RECIPES

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KUNG PAO LOTUS ROOT | CHINA SICHUAN FOOD



Kung Pao Lotus Root | China Sichuan Food image

Well balanced Kung pao lotus root using famous Kung Pao sauce

Provided by Elaine

Categories     Main Course

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 16

400 g Lotus root ( , peeled and cut into 1 cm thick pieces)
2 garlic cloves ( , sliced)
1 small thumb ginger ( , sliced)
1/2 cup of toasted or fried skinless peanuts
4 scallions ( , white part and green part separated)
6-10 dried chili peppers ( , change the amount according how hot you wish it to be)
2 tbsp. cooking oil
15-20 whole Sichuan peppercorns
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 tbsp. vinegar
1/2 tsp. sugar
1 tsp. sesame oil
1 tbsp. cornstarch
2 tbsp. water

Steps:

  • Peel the skins and then cut lotus root into 1cm thick pieces.
  • Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
  • Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
  • Place cooked lotus root pieces in and stir in stir-fry sauce.
  • Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
  • Add toasted peanuts and give a big stir-fry to mix everything well.
  • Garnish chopped scallion white and serve with steamed rice.

Nutrition Facts : Calories 608 kcal, CarbohydrateContent 61 g, ProteinContent 18 g, FatContent 36 g, SaturatedFatContent 4 g, SodiumContent 1678 mg, FiberContent 17 g, SugarContent 6 g, ServingSize 1 serving

GRIDDLE LOTUS ROOT CHICKEN WINGS RECIPE - SIMPLE CHINESE FOOD



Griddle Lotus Root Chicken Wings recipe - Simple Chinese Food image

I cleaned up the storage room at home two days ago and found the Taji pot dusted in the corner.

As a Yan control, seeing the beautiful pots and pans, he couldn't help but chop his hands. It's been almost half a year since I bought this red taji, it's time to spoil it.

Taji pot is produced in Morocco. Due to its good airtightness, the ingredients are easy to cook. It is also called a micro-pressure cooker.
The pointy hat is not to look cute, but to return water vapor, so you can make food without water.

In addition to being easy to cook, Taji pot is also very suitable for lazy people to make a pot of stew. It is delicious and quick. The key is that the pot itself is a very beautiful container. It is served directly after cooking without washing the dishes (hia hia~)

It happened that I had chicken wings at home, so I made a Taji pot roasted chicken wings.

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Provided by Cai Cai Food Diary

Total Time 30 minutes

Yield 4

Number Of Ingredients 9

500 g Chicken wings
1 piece potato
1 Lotus root
Right amount bacon
3 Dried chili
3 slices ginger
1 green pepper
3 scoops Pixian Douban
1 scoop salt

Steps:

  • Slice potatoes and lotus root for later use
  • Bacon diced
  • Wash the chicken wings and soak them in clean water for half an hour to remove the blood. Use a knife to make three knives on the surface of the chicken wings to make it easy to marinate and taste
  • Marinate the chicken wings with minced ginger and garlic, a little salt, and a little white wine or cooking wine for half an hour
  • Fry the chicken wings in a low heat in a pan, each side (cover the lid and simmer) for five minutes
  • 7. Take out the fried chicken wings, use the chicken oil that has been fried in the pan, add potato chips, lotus root slices, and bacon, and stir for a few minutes. The oil from the bacon fry into the potatoes. It is really amazing and super fragrant. !
  • Put Pixian Douban in the pot, stir fry together with minced ginger garlic and dried chili, then sprinkle a little sugar to make it fresh. Continue to add the chicken wings, stir fry until the color is even, then pour in the potato and lotus root slices.
  • Put potatoes and lotus root slices on the bottom, lay the chicken wings in the taji pot, cover the pot, and simmer until slightly charred
  • Sprinkle some chopped green peppers and serve with sesame seeds.

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