How long does the lotus root have to boil and how long can the lotus root last

Lotus roots are usually ripe in 3 minutes.

Ingredients: 300g lotus root, 10ml oil, 2g salt, 5g sugar, 3ml sesame oil, 6g fungus, 15g carrot, 10g green pepper, 5g green onion and ginger.

1.Wash and peel the lotus root, as shown in the picture below.

2.Cut the lotus root into slices and put it in cold water, as shown in the picture below.

3.Wash and slice the carrots and green peppers, as shown in the picture below.

4.The fungus is soaked in advance and then torn into small flowers, as shown below.

5. From the oil pan, put the carrots and green peppers into the oil pan, as shown in the figure below.

6.Restart the skillet and stir-fry the lotus root slices with the green onion and ginger as shown in the picture below.

7.Put the fungus into the pot and stir-fry, add an appropriate amount of water, cover the pot and cook for a while, stir-fry during the period, as shown below.

8.Cook the ingredients, add sugar, add salt and stir-fry, as shown below.

9.Stir-fry evenly and turn off the heat. Put the carrots and green peppers in a pan and stir-fry, pour in sesame oil, and stir-fry evenly, as shown in the picture below.

10.Finally put it on the table and it's ready to use.

The lotus root can be stored for anywhere from a week to three or four months, depending on the storage method.

The lotus root can be stored in clean water for a month, in the refrigerator for a week or three to four months, depending on the specific storage method and the appearance of the lotus root. Lotus roots can be stored in clean water for up to a month, when stored in the refrigerator, the cut lotus root can only be stored for about a week, while the whole lotus root can be kept in the refrigerator for three or four months.

Lotus root storage methods and precautions

1. A small amount of lotus root can be stored in a water tank: wash the lotus root ready for storage, put it in a clean water tank, and change the water once a week to store it for 2 months, and effectively keep it fresh and crisp.

2. When there are many lotus roots, use soil pits to store. After digging the soil pit, spread a layer of finer soil, lay the better, thicker lotus root flatly, and sprinkle a layer of fine soil on the paved lotus root, and then continue to spread the second layer of lotus root, up to 6 layers, the top layer is sprinkled with about 10 cm thick fine soil and covered with a straw mat.

3. Precautions for lotus root storage: Generally, the most suitable storage temperature is 5, and long-term storage below this temperature will cause the lotus root to soften and reduce the nutritional value of the lotus root.

4. Salt water preservation method: first wash the lotus root to be stored, put it into a non-ferrous container such as a water tank, arrange it in order, and fill it with 10% 15% salt water, which can be kept fresh for more than 5 months; And because it is difficult for salt to penetrate into the inner tissue of lotus root, it can not only preserve but also inhibit enzymes, and the flavor after storage is no different from that when it is fresh.

1 How long does it take to cook lotus root to cook.

Lotus root is about 5 minutes to 25 minutes or so, it is very rich in nutrients, if you like a crisp taste, boil for about 2 5 minutes, if you like to eat powder lotus root, the boiling time needs to be a little longer, about 15 minutes to 25 minutes, it is very rich in iron, it will be oxidized after preheating, and it may become black after cooking, so it can also be made of stainless steel or ceramic.

2 Can eating lotus root promote bowel movements?

Eating lotus root can promote bowel movements.

Lotus root contains dietary fiber and mucus protein, which is combined with choline and cholate in the body, triglycerides and cholesterol in food, and is excreted through stool, lipids can be reduced and absorbed.

3 Can you eat lotus root soup with diarrhea?

People who are prone to diarrhea or spleen deficiency and stomach cold should not eat raw lotus root, because raw lotus root is cold, for people with hot and dry bodies, it is better to eat some appropriately, but the gastrointestinal function is not good, and people with diarrhea problems must not eat cold lotus root, which will be difficult to digest and make the cold disease more serious.

4 How to cook lotus root will not be black.

Some substances in the iron pot are easy to blacken when in contact with the lotus root, and there are polyphenols in the lotus root, if combined with iron ions, it will form a blue-black substance, you can first cut the lotus root into slices and soak it in salt water, so that it can block oxygen and not easy to turn black.

Lotus root is a kind of vegetable that we often eat, in addition to being fried, it can also be used to stew soup and drink, especially with pork ribs to make soup and simmer soup, the taste is particularly good, especially fragrant. If the lotus root stew soup wants to be stewed deliciously, the heat and duration are also very important, stew for a longer time, the essence of the lotus root soup will be more, the lotus root will be more flavorful, and the taste will be softer. So how long does the lotus root stew take?

Approximately 2 hours. In fact, lotus root can be eaten raw, so if you use lotus root to make soup and want a crispy feeling, you can boil the water for a while, mainly to stew the ingredients until cooked. But if you want the lotus root and other ingredients to be very soft and glutinous, you need to boil the water and cook it for a little longer, about two hours.

At this time, the soup is very thick, and the lotus root will not be crispy after eating, but soft and glutinous. Therefore, if you want to eat lotus root soup, you can simmer it for a while, so that the lotus root will have a different taste.

1. Material selection: First of all, you must choose powdered lotus, because the starch content of powdered lotus root is relatively high, so it is easier to stew than crisp lotus root, and it is more suitable for making soup.

2. Saline soaking: Add the cut lotus root to saking in salt water, so that the cells of the lotus root lose water because the concentration of the outer fluid is greater than the concentration of the cell liquid. Therefore, the lotus root is soaked in salted water and boiled before boiling. Cells absorb water more easily, so they are easier to stew.

3. Baking soda pickling: Wash the lotus root, cut it into pieces, add an appropriate amount of baking soda, and marinate. After about ten minutes, you can put it directly into the pot without rinsing, which will speed up the simmering time of the lotus root, and the effect will be better. Stew.

4. Pressure cooker stewing: If you want to shorten the stewing time and make the ingredients stew worse, you can choose a pressure cooker, which will also make the lotus root stew worse.

The lotus root is tender, crisp and sweet. It is rich in protein, carbohydrates, fats, calcium, iron, phosphorus, vitamin C, and vitamin B, making it very nutritious. Drinking lotus root soup regularly can provide nutrients for the human body and strengthen the body. to boost immunity. Lotus root also has medicinal properties. Lotus root soup has good benefits for the spleen and stomach.

It can nourish the stomach, nourish yin, nourish blood, stop diarrhea, and has the effect of clearing heat and dissolving phlegm, nourishing blood and skin. The lotus root soup is fresh, sweet and not greasy. It is a great diet and healthy food.

How long does it take to blanch the lotus root before it is ripe.

2-3 minutes.

After blanching the lotus root, the taste will be fresher and more tender and delicious, and it can be eaten by mixing sesame oil, green onions, ginger and garlic. Lotus root is rich in protein, vitamins, calcium, phosphorus, iron, amino acids, sugars, is a food for both medicine and food, after eating, it has the effect of strengthening the stomach and quenching thirst.

Expansion add-on: How to blanch lotus root crispy and white.

Ingredients: lotus root, white vinegar.

Method: 1. Wash the lotus root and cut it into pieces.

2. Soak in clean water.

3. Pour in white vinegar, dilute and let stand for half an hour.

4. Boil water in a pot, and put in the lotus root slices after the water boils.

5. After boiling for 2-3 minutes, scoop up the lotus root and drain the water.

6. Add green onion, ginger, garlic, salt, sesame oil, white vinegar and chicken essence to taste.

The nutritional value of lotus root.

Lotus root contains starch, mucus protein, vitamin B, vitamin C, carbohydrates, fat, aspartamine, colorless cyanocytin, oxidase, glucose, sucrose, dietary fiber, tannic acid and other nutrients.

Every time we eat lotus root slices, we should try to blanch them in water, which will help remove the toxins in the lotus root slices, and the lotus root slices taste better, whether it is cold or stir-fried after blanching with water, it is easier to cook, because the lotus root slices we generally cut will be thicker, so that he will be cooked for a longer time, so how long can the lotus root slices be cooked after blanching off the water?

Bring water to a boil, add lotus root slices and cook for 1 minute. Scoop up the boiled lotus root slices and put them in cold water.

Preparation of cold lotus root slices.

1. Prepare the ingredients.

1. Ingredient details.

2 crispy lotus roots, green onions, garlic, chili noodles, dried chilies, sesame seeds, Sichuan peppercorns.

2. Handle the ingredients.

Peel the lotus root and cut into slices. Chop the garlic into minced garlic, cut the green onion leaves, and make the green onion white.

2 tablespoons of chili noodles + a pinch of Sichuan pepper + a teaspoon of white sesame seeds + dried chili pepper segments + green onion white, mix and put it in a small bowl.

Second, the practice. 1. Step 1: Boil water, add lotus root slices and cook for 1 minute.

Scoop up the boiled lotus root slices and put them in cold water.

2. Step 2: Take a small pot, pour in a small amount of oil, and boil the oil until it smokes.

Pour the hot oil into a small bowl of chili noodles in batches to make the oily spicy seeds. Pour in the hot oil and mix well with a spoon. Be careful to splash oil and burn during the process (the green onion will not splash the oil if you wipe it clean).

3. Step 3: Drain the lotus root slices, add minced garlic, chopped green onions, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, appropriate amount of salt and monosodium glutamate, a little sugar, pour in oil and spicy seeds, a little sesame oil or sesame oil, and add another spoonful of Lao Gan Ma.

4. Step 4: Serve on a plate and sprinkle a little chopped green onion to decorate.

2. There are peppercorns in the spicy pepper, so there is already a spicy base taste, and the amount of pepper and pepper powder needs to be appropriate. You can also add cumin, cumin, star anise, grass fruit, tangerine peel, etc. to the oily pepper. This kind of oily and spicy is basically omnipotent, and it is very good to make cold dishes and seasoning noodles!

After 3 minutes, the lotus root tastes more tender and delicious after blanching, mix with sesame oil, green onions, ginger and garlic to start eating. Lotus root, also known as lotus root, belongs to the rhizome of lotus plants, which can be used for food and medicine. It is cultivated in most provinces of our country.

2. Lotus root, a lotus plant. Slightly sweet and crispy, lotus root can be eaten raw or cooked, and is one of the common dishes. Lotus root is also a plant with high medicinal value, its roots, leaves, flowers and fruits are treasures, all of which can be nourished and used in medicine.

Lotus root is made into powder, which can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good liquid food and nourishing treasure for women, children, children, and the frail and sick. Lotus root is rich in vitamin C and minerals, which has medicinal effects, is beneficial to the heart, promotes metabolism, and prevents roughness. It is planted in Jiangsu, Anhui, Hubei, Shandong, Henan, Hebei and other places in China.

Lotus root, also known as lotus root, is also called white stem because of the white color of its underground stem. Jiangnan Jingshi Chen Zhisui's poem "Yonghe": "Being in the sludge is not stained with mud, and no one knows that the white stem is buried."

The red and green are clear and vibrant, and the pool is full of fragrance without waiting for the wind to come. "Lotus root is also an important agricultural cash crop in the growing area. Lotus root is a plant of the water lily family.

Blanching lotus root does not take too long, under normal circumstances, it only takes about two minutes to cook.

You want to mix the lotus root cold, I first have to choose the whitish lotus root, the lotus root is more brittle than the yellow lotus root, the lotus root is cut through the cold water, after you boil the water, pour the lotus root into the boiling water and live for two minutes.

How do you cook lotus root? How long do lotus roots take to boil? If you like to eat crispy lotus root, you should cook it for 2-5 minutes, and if you like to eat powdery lotus root, you should cook it for more than 10 minutes.

How long does it take for lotus root to boil? Don't worry, in addition to high-temperature treatment, a little acid can also tie the hands and feet of polyphenol oxidase. When making cold lotus root, adding vinegar immediately to the hot lotus root can avoid the catalytic effect of polyphenol oxidase to a large extent and maintain the white color of the lotus root.

In fact, citric acid and other substances that inhibit the activity of polyphenol oxidase are added to some ready-to-eat packaged lotus root tablets.

<> those fresh lotus roots that I bought back can't be eaten in a short time, how to keep them white? This is not difficult, although polyphenol oxidase has a strong catalytic effect, but with the participation of oxygen, the phenols in the lotus root can be oxidized to quinones, so oxygen isolation is also a method. Soaking the lotus root in water can slow down the process of the lotus root turning black.

How long you need to cut it depends on how thin and thick it is. If you want to make soup, you should cut it into thick slices and cook until the color turns purple and there is no astringency. The lotus root should be fat but not greasy, so that the stewed lotus root is powdery but not rotten.

5-10 minutes. Boil the lotus root for 5 to 10 minutes. Lotus root can be divided into white lotus root and red lotus root.

White lotus root is suitable for cooking vegetables, while red lotus root is suitable for soup. For example, lotus root and pork rib soup. After the lotus root and pork ribs are cleaned, put the pork ribs into a pot, add the cooking wine of green onion, ginger and garlic, and cook for an hour.

The lotus root can be soaked in white vinegar before boiling to prevent the root from turning black.

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