How to cook the lotus root to be crispy, blanch the lotus root for a few minutes and be crisp

If you want the lotus root to be fried and crispy and not change color, the method is as follows:

Ingredients. Ingredients.

Lotus root. section.

White vinegar. Half a cap.

Method steps.

Wash the lotus root and set aside.

Use a stainless steel kitchen knife to cut the lotus root into thin slices, not pig iron.

The kitchen knife, otherwise the lotus root will soon be dark, if you are more particular, you should use a bamboo knife to cut the lotus root.

After the lotus root is cut, soak it in clean water immediately, and put half a bottle of white vinegar in the water to prevent the oxidation of the lotus root, which can also make the lotus root more brittle.

Put the lotus root slices in a hot pan with cold oil, add salt and stir-fry a few times.

During the stir-frying, pour a little water into the wok from time to time, so that the lotus root will not turn black, and if you want to eat spicy, put a spoonful of chili sauce into it.

After putting the hot sauce on the lotus root slices, stir-fry evenly and then you can get out of the pot.

Please add a detailed explanation.

Lotus root pork rib soup.

Ingredients: Pork ribs.

500g lotus root.

500g shallots.

4 paragraphs. Sliced ginger.

4 blockbusters. Wine.

2 teaspoons (10 ml).

Salt. 2 teaspoons (10g).

Pepper. 2 teaspoons (10g).

Fresh coriander. Amount.

Monosodium glutamate. Garlic (usually none).

Method: Clean the pork ribs with running water, remove excess fat and blood clots, and chop them into small pieces of about 6cm with a thick-backed kitchen knife.

Cut off the pedicles at both ends of the lotus root, cut it in half longitudinally, clean it, check whether there is any residual sediment in the lotus root eye, and then cut it into a hob block with a long edge of about 6cm. Boil a pot of water, put the pork ribs into the boiling water and blanch, after the water boils again, skim off the blood foam, and repeatedly skim several times until no blood foam comes out, remove the ribs and drain.

Put the pork ribs into the soup pot, add the green onions, ginger slices and cooking wine, pour in 3 4 pots of warm water, cover the pot, bring to a boil over high heat, and cook for 15 minutes.

Open the lid of the pot, put in the lotus root pieces, cover the pot tightly, bring to a boil over high heat, turn to low heat, keep a slight boiling state and simmer, simmer for 1 hour.

After turning off the heat, remove the green onion and ginger slices.

Add salt and pepper to the stewed lotus root pork rib soup. Add fresh coriander to taste before ready to serve. You can add some chopped green onions.

If there is too much sediment in the lotus root's eyes, it is difficult to clean, and it is sad to stew it into the soup. Therefore, when buying lotus roots, it is necessary to choose the lotus root joints at both ends to be complete, so that there will be no sediment in the lotus roots.

Buying fresh pork backbone (cavity bone) and stewed lotus root is also a good soup.

Note that the salt should be put last, and it should be seasoned according to the taste, and it is recommended to be light and not too salty.

Material. Lotus root, soy sauce, monosodium glutamate, Sichuan pepper, chili oil, vinegar, green onion, ginger and garlic.

Method. 1: Cut the lotus root into slices, not too thin, because it is steamed in the pot, and it doesn't matter if it is thick.

2) Put on a plate, steam in a pot, boil the water and steam for another 20 minutes. 3：

Seasoning: soy sauce, monosodium glutamate, Sichuan pepper, chili oil, vinegar, green onion, ginger and garlic [put it according to the taste, and you can also put some other condiments]! 4：

Pour the seasoning on top of the steamed lotus root.

Blanch the lotus root for 2-3 minutes to make it crisp and have a good taste. Blanching the cold lotus root slices can be done for 2-3 minutes, and there is no need to leak too long, because the lotus root itself is a food that can be eaten raw, and there is no need to worry about undercooking. If the blanching time is too long, it will cause the lotus root slices to soften and lose their crisp texture.

Precautions for lotus root cooking1. When changing the lotus root, try to cut the lotus root thinner.

2. When stir-frying the lotus root slices, do not stir-fry them for too long, so as not to make the taste of the lotus root slices uncrispy.

3. When preparing the lotus root slices, only Sakura, if you want the lotus root slices not to turn black, first treat them with white vinegar and boiling water, and then put the lotus root slices into the salt water and soak them for 5 minutes.

Blanch the lotus root for half a minute and crisp.

The blanching time of lotus root slices should not be too long, half a minute is fine, and if you prefer more crispy, you can shorten it to 15 seconds. The lotus root slices can be eaten raw, and they are very thin, so if you cook them for too long, they will become soft and uncrispy.

After the lotus root is blanched, it must be soaked in ice water for 1 minute, which can make the lotus root more crispy, if this step is missing, the taste of the lotus root will be greatly reduced.

Precautions to destroy

When blanching lotus root, be sure to add some vinegar to the pot, because the acidic substance can completely remove the polyphenol substances on the surface of the lotus root, so as to prevent the lotus root from blackening. In addition, blanching the lotus root in acidic water can also make the lotus root taste faster.

When blanching the lotus root, be sure to remove the rust in the pot, if the pot is not cleaned, the lotus root will be stained with a lot of iron ions, and it will also cause the lotus root to turn black and green.

Blanch the lotus root for 2-3 minutes. After blanching, the lotus root can be dried up, put it in a basin, add green onion and ginger, minced garlic, sesame oil, edible salt, light soy sauce and other condiments, and mix cold. If you like to eat spicy cold lotus root, you can also add an appropriate amount of chili flakes.

After the lotus root is sliced, it needs to be cooked as soon as possible, and it should not be left for too long, so as not to contact the oxygen in the air and cause oxidation and blackening.

Lotus root precautionsAfter the lotus root is cut, it can be made immediately, because the incision is very easy to turn black and rot, and for those that are not finished, do not put it directly indoors, and when storing, it is necessary to paste the incision with plastic wrap and put it in the refrigerator for preservation.

When we stew meat with lotus root, many people like to add some soybeans to it, but this is very unselectable, because soybeans are rich in iron, which is not suitable for eating with lotus root that contains more fiber, and cellulose will also affect the body's absorption of iron.

The above content refers to Encyclopedia - Lotus Root.

Blanch the lotus root for 1 to 2 minutes until crisp. Blanching for too long is easy to cook the lotus root, and when cooking again, the lotus root will lose its crisp taste and become soft when eaten. There are many ways to practice lotus root, and the common ones are:

Stir-fried lotus root, cold lotus root slices, stir-fried lotus root slices, corn lotus root pork rib soup, brown sugar osmanthus glutinous rice root, lotus root clips, lotus root balls, fried lotus root with salt and pepper, etc.

The nutritional value of lotus rootLotus root contains starch, mucus protein, vitamin B, vitamin C, carbohydrates, fat, aspartamine, colorless cyanocytin, oxidase, glucose, sucrose, dietary fiber, tannic acid and other nutrients.

Lotus root is not suitable for people to eat lotus root is cold food, cold food is slippery and easy to damage the spleen and stomach, so people with spleen and stomach deficiency are not suitable for eating often or eating a large amount, so as not to aggravate the symptoms and cause diarrhea and other discomforts.