Mustard and lotus root slices


Mustard and lotus root slices

The common lotus root is generally divided into seven-hole lotus root and nine-hole lotus root. The seven-pore lotus root has high starch content, low moisture content, waxy but not crisp, which is suitable for making soup; the nine-pore lotus root has high moisture content, crisp and tender, juicy, and cold or fried is the most suitable. Of course, seven holes and nine holes are only a general way to distinguish, not all lotus roots are seven holes and nine holes. Whats more, theres just something to eat, not so much to care about. No matter which kind of lotus root, sexual temperature, has the function of contracting blood vessels, eat more can tonify the lung and nourish blood. Its a healthy dish at the autumn table. When the lotus root is cold-mixed, mustard is most recognized. It has a special spicy taste, which makes people have a big appetite and appetite.

Food Material List

  • 1 Lotus root 1 roots

Operational steps

  • 1 Lotus root
    Mustard and lotus
  • 2 Section
    Mustard and lotus
  • 3 Boiled water cooked
    Mustard and lotus
  • 4 Lets cool the water for a while.
    Mustard and lotus
  • 5 Mix the lotus root slices with salt and put onions and red and green peppers. Mix mustard-flavored sauce (mustard oil is not available)
    well. OK
    Mustard and lotus
  • 6 Steamed and peeled purple potatoes, crushed into mud
    Mustard and lotus
  • 7 Fill the purple potato puree in the lotus root hole.
    Mustard and lotus

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Healthcare food category

Poultry, Private dishes 1


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