The lotus root fried by novices is black and unpalatable, how to fry the lotus root to make it crisp

<> this delicacy shared with you today is the fried lotus root that we often make, if you want to eat fried lotus root, pay attention to it, the fried lotus root that comes out of this way is delicious and delicious, and the lotus root will not turn black: when frying lotus root, don't fry it directly in the pot, use three skills, the lotus root is crisp and not black.

Step 1: Use a steel wool ball to clean all the mud on the surface of the lotus root, then cut it into the shape of small slices, and then put the lotus root slices in the water to clean both sides and then dry the water for later use.

Step 2: Boil, wait until the water boils, pour the lotus root into the pot, prepare a bowl when blanching the lotus root slices, add a little vinegar and edible salt to the bowl, wait until the lotus root slices are blanched and put them in the water to soak for about ten minutes.

Soaking the lotus root in salt and vinegar can prevent the lotus root from oxidizing and turning black, no matter how we fry the lotus root, it will not turn black, and it will taste very crisp.

Step 3: Heat the oil, add minced garlic after the oil is hot, stir-fry the fragrance, then add the chili pepper to stir-fry the fragrance, and finally pour the lotus root slices into the pot and stir-fry evenly over high heat, then pour in salt, chicken essence, sugar, white vinegar and a small amount of water, and stir-fry evenly over high heat before you can get out of the pot.

The above is the specific method of fried lotus root shared with you today, friends who like to eat garlic sprouts can also add a little garlic sprouts when stir-frying lotus root, and the fried lotus root will taste very delicious.

Finally, let's summarize a few tips for making fried lotus root.

First: When we cut the lotus root, try to cut it as thin as possible, so that the fried lotus root will be crisp and will not be blackened.

Second: After the lotus root is cut, it must be cleaned several times, and all the starch in the lotus root will be cleaned out so that it will not oxidize and turn black.

Third: After blanching the lotus root, soak the lotus root in the water with salt and vinegar for a while, so that the taste of the lotus root will be very crisp, and the lotus root is not easy to turn black.

First of all, avoid the oxidation and blackening of the lotus root containing iron, and put it in the pot as soon as possible after cutting, or soak it in water with vinegar. Secondly, the lotus root should be blanched in salt water, and then cooled in water, so that the fried lotus root is crisp and not blackened.

Prepare the ingredients lotus root, green onion, green pepper. Wash the lotus root slices, wash the book, and put it in clean water. Shred the green peppers and green onions.

Put clear oil in the pot, stir-fry the chopped green onions, and then add the drained lotus root slices. After a few minutes, add salt to taste, then add the shredded green pepper. Add an appropriate amount of water to avoid sticking to the pan.

Stir-fry evenly, add an appropriate amount of chicken essence and remove from the pan.

When stir-frying lotus roots, blanch them in a pot first, then remove them and put them in cold water. Then fry it again and it won't turn black.

1. If you want the lotus root not to turn black, in fact, you only need a bowl of water and a spoonful of white vinegar with liquid lead.

2. First of all, we wash the lotus root and peel it, cut it into thin slices and quickly put it into the water with white vinegar, the lotus root is black because the surface is oxidized after contact with air, only a little white vinegar water is needed, which can not only prevent the lotus root from turning black, but also make the fried lotus root taste more crisp.

3. Wash the green pepper and bell pepper and slice it, cut the shallots into sections, cut the ginger into ginger slices, chop the garlic into minced garlic, and prepare a small bowl of water starch for later use.

4. Boil water in a pot, blanch the lotus root slices and green and red peppers in turn for 1 minute after the water boils, then rinse and drain the water for later use.

5. Add the bottom oil to the wok, add the minced garlic and the chopped green onion and ginger slices when the oil temperature is 6 to heat up to make the fragrance, and add the lotus root slices to the wok and stir-fry on high heat.

6. Add blanched green peppers and bell peppers to stimulate purity, add a small spoon of salt in turn, half a spoon of sugar to increase freshness, and fry quickly over high heat.

The lotus root turns black when heated. The return of socks is purely because lotus root is rich in iron, which will oxidize when exposed to heat, and the color will turn darker.

Use ceramic or stainless steel utensils for cooking, and avoid using iron pots, aluminum pots and iron knives to reduce oxidation and blackening.

In addition: 1. When frying lotus root, the lotus root usually turns black, if you add some water while frying, the fried lotus root will be as white as jade.

2. In order to keep the peeled lotus root from turning brown, you can soak the peeled lotus root in thin vinegar water for 5 minutes and then pick it up and dry it, so that it can keep the jade white water tender and not discolored. Most people will shave off the lotus root skin, in fact, it is very wasteful, because the lotus root skin is rich in protein and nutrients, which is beneficial to the body, as long as you brush the lotus root with a scouring pad a few times to remove the silt on the surface.

The lotus root contains a tannin substance, which is easily oxidized and discolored, and the tannin will appear black when it comes into contact with iron utensils, making the lotus root black. If you want the lotus root not to turn black, you can add an appropriate amount of vinegar to the lotus root.

When stir-frying lotus root or making cold lotus root slices, add vinegar to the blanched lotus root slices immediately, which can greatly avoid tannin oxidation and keep the lotus root white color. In fact, some ready-to-eat packaged lotus root tablets contain citric acid and other substances that inhibit the activity of polyphenol oxidase silver.

The blackening of the lotus root is mainly due to oxidation, and the substances produced by its oxidation are not toxic to the human body, but will only change the color of the surface of the lotus root.

Lotus root is the meat dish we often eat, some people like to mix cold vegetables to eat, then like to eat its crisp taste, some people like to stew and eat, then like to eat its soft and glutinous taste, in fact, no matter what kind of taste is very delicious, each has its own differences, recently a lot of lotus root on sale, you can buy more lotus root to eat.

The price is cheap, and it is very fresh, how to make it is delicious, and the nutritional content is also very high, now this season, friends who love to eat crispy taste, don't mix cold vegetables lotus root, there is also a way to eat is also very good, that is fried lotus root, and it is also very crisp and delicious, not losing cold vegetables at all.

I think many friends have encountered this problem, I will share with you today how to fry lotus root, I am doing it all now, when frying lotus root, don't immediately fry it in the pot, do one step every day, this step can not be less, every time it is made, it will not change color, it is crispy and delicious, especially delicious, children will rush to eat it every time they see this plate of fried lotus root, let's take a look at what "this step" is? Stir-fry lotus root.

When choosing lotus root, you must pay attention to it, you must match it with 9 holes of lotus root, you can mix cold vegetables and stir-fry, don't choose the wrong one, you have to match 7 holes, and the taste will not be particularly crispy. Wash the lotus root and peel it.

After cleaning the lotus root skin, cut it into thin and thick pieces, put it in a basin, add a certain amount of cold water, leave the lotus root slices uncovered, and then add some white rice vinegar to the basin and soak for five minutes.

Add a certain amount of cold water to the pot, boil on high heat, put the lotus root slices into the pot, boil until broken, scoop up and drain the water. Note that before the lotus root is fried in the pot, you must do two more steps, one is to put the lotus root slices in the vinegared water, and the other is to put the lotus root into the pot with water, so that the lotus root will not change color.

The main reason is that after the lotus root is cut, the surface of the lotus root slices is a lot of tapioca starch, and the contact gas will be oxidized and it will turn black, so after adding white vinegar bubbles, it can prevent oxidation. And after the water is sufficient, the time for the lotus root to be fried in the pot will be greatly shortened, so that the lotus root will not turn black because the time of frying is too long. Stir-fry the lotus root, try not to fry it immediately, do 2 steps a day, the lotus root is fragrant and crispy and will not change black!

After cleaning the pot batter in the wok, add an appropriate amount of vegetable oil, boil to fifty percent hot, pour in the ginger and garlic cut into small pieces, and then put the lotus dust and lotus root slices into the pot and stir-fry, sprinkle in some edible salt and white rice vinegar, stir-fry well, and then you can put it on the plate.

A plate of bright and shiny fried lotus root is done, it looks delicious, smells fragrant, eats crispy, it is really delicious, every time the baby is fried, you can eat a lot, sometimes I don't do it, the child will continue to quarrel and love to eat, Paiqiao leak is really unbearable.

The practice of stir-frying lotus root is very simple, first of all, we are to cut the lotus root and liquid pieces into the water and soak it in some salt, put in some lotus root with oil in the food calendar shed, soak it for half an hour, and then take out the water control pot and put the oil, put the lotus root into the pot and fry it slowly, and then put it into the pot and put some other seasonings in the pot after frying it again, and then you can get out of the pot after stir-frying evenly.

When frying the lotus root, Cong Shi first cut the lotus root into slices, and then quickly put it into light vinegar water to soak, so that it will be isolated from the air, but also to prevent it from oxidizing and turning black, after soaking in vinegar water, the lotus root will be more refreshing and crisp.

Soak the lotus root in advance with white vinegar water, and add some salt and oil when blanching the water to prevent the lotus root from turning black.