Can you blanch the lotus root slices by yourself?

Of course, you can, but it's best not to blanch the water in the first step, otherwise the taste of the lotus root slices will not be crisp, and the lotus root slices are easy to blacken, and the appearance is not good, which affects the appetite. Lotus root slices can be eaten raw directly after washing, but if you are worried that the raw water will not be eaten well, you can go through it in cold boiled water and then mix it cold.

Cold lotus root slices

After the lotus root slices are cut, put them in a soup bowl, pour in an appropriate amount of water and add some white vinegar to soak, soak for about ten minutes to take them out, after taking them out, we need to wash the vinegar again and then blanch it in the pot.

The blanching time should not be too long, twenty or thirty seconds can be fished out, otherwise the taste of the lotus root slices will not be crisp after a long time, and the lotus root can be cold after the water is controlled to dry. Before cold dressing, prepare a small bowl, put in minced green onions, ginger and garlic, spicy minced millet, soy sauce, sugar, heat the oil in the pot, pour the hot oil into the small bowl, pour the juice in the small bowl into the lotus root slices and mix well.

Stir-fried lotus root slices

Friends who like to eat light, vegetarian fried lotus root slices are also a good choice, wash and slice the lotus root slices, foam the fungus, slice green pepper and carrots, in case the lotus root slices are blackened, you can soak the lotus root slices in water for a while to dry the water and then fry.

Pour cold oil into the pot and heat it, add Sichuan pepper and green onion and stir-fry until fragrant, add the carrots and green peppers prepared in advance and stir-fry well, then add lotus root slices and stir-fry for two or three minutes, and finally add an appropriate amount of salt and chicken essence and stir-fry well to eat.

The nutritional value of eating lotus root

Lotus root is rich in iron elements, the taste is crisp and can quench thirst, clear heat and cool off, it is the most suitable to eat in summer, and it is also very suitable for making soup in autumn and winter, with pork ribs and pig's trotters, it is rich in nutrients while relieving greasy.

Long-term eating of lotus root can also enhance memory, resist aging and moisturize. In traditional Chinese medicine, lotus root can also be used as a medicine for food supplementation, medicinal lotus root can be diuretic and laxative, helping the body to eliminate toxins.

There are many ways to eat lotus root, it can be stewed, fried or cold, no matter how to eat, lotus root is an affordable and nutritious food, and it is best to eat in summer.

Cold lotus root slices, of course, can be blanched. In this way, it can make the lotus root slices taste super good, that is, super delicious, and more watery.

Blanching is required to remove the starch content in the lotus root slices and maintain the crisp taste of the lotus root slices, so it is recommended not to blanch the water for too long.

Blanch and soak in cold water.

Blanching the lotus root slices for too long, otherwise it will be soft and rotten, generally blanched in boiling water for 2 minutes, and immediately put into cold water to soak after taking out, which can not only maintain the crisp taste of the lotus root slices, but also prevent the lotus root slices from oxidizing and turning black.

The key reason why lotus root is easy to oxidize and turn black is that it is polyphenol oxidase after cutting. This special substance is easily oxidized into "quinone" in the air, so the lotus root turns black.

The trick to easy ripening of lotus roots

1. Material selection: lotus root is mostly divided into two kinds, one is wide and resistant to the species, one is crisp, one is the flour, the starch content of the powder root is relatively high, and the taste is more powdery, so it is more suitable for stewing soup, and it is easy to stew. The skin of crispy lotus root is mostly white, and there are many segments, there are 11 holes, its starch content is very low, the taste is relatively crisp, not suitable for stewing, and is often used for cold dressing or cooking.

2. Salt water soaking: According to studies, the lotus root soaked in salt water will cause its cells to lose water due to the excessive concentration of external liquid, and then boiling, it will make the lotus root easier to absorb water, so that the simmering time will become shorter, and it is easier to stew.

3. Baking soda.

Pickling: Baking soda can be used after the lotus root has been cut into cubes.

Marinate for ten minutes, without rinsing, and then use it directly in the pot, which can help the lotus root stew quickly.

At this time, some people will ask if they need to boil the lotus root slices? Let's find out.

<>First of all, we have to know that when people are making lotus root slices, especially in summer, this dish is very popular, it can be made into a cold dish, at this time some people will have questions, whether to cook the lotus root slices, in fact, it is necessary. We first have to cut the lotus root slices into thin slices, so it is processed in advance, and the lotus root slices must be scalded with hot water after a while, because it is not only clean and hygienic and safe, but also its taste will become more crispy, so its taste is equivalent to being insufficient. So when we eat some lotus root slices, we must know how to cook some lotus root slices and then adjust the juice.

Next, let's learn about the specific method of lotus root slices, first of all, we need to buy some coarser lotus root slices, because this is more delicious to eat, and some small lotus root slices are also okay. We all know that even if it grows in the cafeteria, there will definitely be a lot of mud in it, so we have to clean it up in advance, be sure to soak it in water a lot, and write it when we cut it into slices, so that it is more convenient, and oh it is very crispy.

At ordinary times, the lotus root slices must be cut relatively thinly, because it is more flavorful to pickle at this time, so we have to add some salt to marinate it in advance, and then use some oyster sauce and chicken essence.

MSG, cooking wine.

Fennel and chili peppers, or other spices you like to eat can be combined to make it very refreshing. Finally, we pair it with our coriander, because it adds to its flavor and makes it even more perfect.

When making cold dishes, it is necessary to boil the lotus root slices, because the lotus root slices cannot be eaten directly in a balanced state, and the boiled lotus root slices will wash off the surface of the lotus root slices and some of the starch inside, which will make the lotus root slices more crisp to eat.

This is needed to have a good texture, otherwise it will feel very stiff and it will be very difficult to bite into.

It needs to be boiled to remove the flavor of the lotus root slices, to ensure the texture of the cold dishes, and to ensure the crispness of the lotus root slices.

Yes, this will make the lotus root slices taste very crispy, and the raw lotus root slices are prone to some problems in the stomach.

To make cold dishes with lotus root slices, you must put the lotus root slices into the pot and cook them in advance, otherwise you will have diarrhea if you eat them raw.

Stir-fried lotus root slices. It can be hot or not. Soak the flowers in water to remove some of the slimy stuff on them. Brittle. Fry if you don't blanch. Slimy.

Stir-fry lotus root slices without blanching. Soak them in white vinegar for a few minutes to prevent the lotus root slices from discoloring and becoming brittle.

Finely chop the green onion leaves, cut the ginger into small pieces, peel the lotus root and cut into thin slices;

Soak the lotus root in white vinegar for 5 minutes to avoid discoloration; When the oil is hot, add chopped green onion and ginger slices and stir-fry until fragrant;

Pour the lotus root slices into the pan and stir-fry; Add water while frying and pour slowly.

The fried lotus root slices are somewhat transparent, sprinkle salt and stir well when they are not firm;

Sprinkle the green onion leaves into the pan and mix well.

Stir-fried lotus root slices do not need to be blanched. Let's take a look at the steps of stir-fried lotus root slices:

Steps for stir-frying lotus root slices:

Prepare the ingredients: Appropriate amount of crispy lotus root, a little chopped green onion.

Prepare the ingredients: oil and salt to taste.

Detailed method: 1. Peel and wash the lotus root, cut it into thin slices, and then cut it in half for later use.

2. Put the cut lotus root slices into water and add a little vinegar to soak them together, which can prevent the lotus root slices from oxidizing and turning black.

3. Heat the pot, heat the pan with cold oil and stir-fry the lotus root slices.

4. After stir-frying for a while, add a little water, cover the pot and simmer until the lotus root pieces are raw.

5. Drain the soup, cook the lotus root slices thoroughly, add a little chopped green onion to decorate the fragrance, season with a little salt, and stir-fry evenly.

Out of the pot and put on the plate can be served on the table to enjoy, such a home-style version: fried lotus root slices are done, so that the fried lotus root slices are fragrant and crispy, without adding too many seasonings, eating is the original taste of the lotus root slices, it is suitable to eat it on dry days in autumn, simply fry it, it will be served in 2 minutes, crisp and refreshing without blackening, appetizing and delicious and eat, now eat it in season, cool off the heat and moisten the dry special people, it is a home-cooked small stir-fry dish that cannot be missed in autumn, suitable for the whole family to enjoy together.

Lotus root is rich in starch, protein, vitamin C, and oxidase components, and the sugar content in the lotus root is also relatively high, eating lotus root is able to clear heat and detoxify, quench thirst and stop vomiting, if the lotus root is fried into juice, the effect is more obvious.

Lotus root also contains a large amount of iron.

Therefore, patients with iron deficiency anemia can eat more lotus root appropriately. The sugar content of lotus root is not very high, and it contains a lot of vitamin C and dietary fiber.

For liver disease, constipation, diabetes.

of patients are very beneficial.

Lotus root is also rich in vitamin K, which has the effect of constricting blood vessels and stopping bleeding, so it is very suitable for the application of lotus root in blood in the stool or in pregnant women.

Lotus root also contains mucilage protein and dietary fiber.

It can be related to bile salts or cholesterol triglycerides in the human body.

combined, which lowers the amount of cholesterol in the blood.

You can blanch the water, so it is easier to fry.

Stir-fried lotus root does not need to be blanched, the specific method is as follows:

Preparation materials: 1 large section of lotus root, 1 green chili, 2 dried red peppers, appropriate amount of soybean oil, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of minced ginger, appropriate amount of minced green onion.

1. Scrape off the epidermis of the lotus root and wash the green chili pepper.

2. Cut the lotus root in half into thin slices, and soak it in clean water.

3. Chop the chili, ginger and green onion for later use.

4. Pour oil into a hot pan and fry dried chilies, ginger and green onions until fragrant.

5. Put the lotus root into the pot and stir-fry, pour in the green chili pepper and stir-fry well, and add salt, vinegar, chicken essence and other seasonings to stir well.

6. Finished product drawing.

Whether to blanch the lotus root slices when stir-frying, according to personal habits, if you want to eat a crispy one, you can blanch it with boiling water for 2-3 minutes, rinse it with cold water and then blanch it, which is easy to cook and is not sticky; The starch on the raw lotus root slices sticks to the pan when stir-frying.

You can copy the water, you can not wipe the water, anyway, if you wipe the water, it should be more delicious.

Cook for two minutes and mix the lotus root slices cold.

The method is as follows: Ingredients: 400 grams of lotus root, 20 grams of celery.

Excipients: appropriate amount of chili oil, appropriate amount of salt, 2 cloves of garlic, balsamic vinegar.

5 grams, millet pepper.

2 pcs. Preparation of cold lotus root slices:

1. Material preparation. <>

2. Wash and peel the lotus root and slice the base bucket.

3. Wash and cut the celery, wash the millet pepper and cut into rings, mash the garlic with a garlic pounder, add a little pure water and salt and mix evenly.

4. Start blanching and scoop up, and cool the water.

5. Blanch the lotus root for two minutes and remove it with cool water.

6. Add light soy sauce, vinegar, salt and sugar to the bowl.

Mix well with monosodium glutamate and garlic water.

7. Add the celery to the lotus root and mix evenly, pour the sauce into it and mix well.

8. Pour chili oil, sesame oil, sprinkle millet pepper, eat and mix evenly.

9. Finished products. <>

The blanching time of cold lotus root depends on the thickness of the lotus root slices and the personal taste, and it is generally recommended to blanch for about 2-3 minutes. Gear up

1. Wash and peel the fresh lotus root and cut it into thin slices or shreds.

2. Add enough water to the pot, bring to a boil, add an appropriate amount of salt and cooking oil.

3. After the water boils again, put the lotus root slices into the pot and blanch for about 2-3 minutes until the loose lotus root slices become soft but still maintain a certain toughness.

4. Take out the blanched lotus root slices and rinse them with cold water for a few minutes to cool them down quickly and remove the surface stickiness.

5. Stir in an appropriate amount of seasonings, such as vinegar, chili oil, crushed peanuts, etc., and sprinkle with chopped green onions and coriander, and enjoy.

1. Don't blanch the lotus root directly, add 1 more step, that is, soak the lotus root slices in water with white vinegar in advance, so that the starch on the lotus root is isolated from the air, so that there will be no oxidation and blackening, so that the lotus root is white and not black.

2. When blanching lotus root, add a little salt, blanched lotus root slices will be more crisp and refreshing, pay attention to the blanching time should not be too long, about 3 minutes can be done, blanched water into cool boiled water to quickly cool down, the taste is better.