The lotus root is fried and dried is why please thank you

Before frying, you have to wash the cut lotus root repeatedly to wash off the starch The starch of the lotus root is a lot, and if you don't play it, it will be dry and mushy if you fry it over high heat.

300 grams of lotus root Seasoning: 3 grams of salt, 1 gram of monosodium glutamate, 25 grams of vegetable oil.

Step 1: Wash the tender lotus root and cut it into thin slices;

2. Heat oil in a pot, put in the lotus root slices and turn it over a few times;

3. Add an appropriate amount of salt and monosodium glutamate and remove it from the pot immediately.

Lotus root, chives, salt, chicken essence, salad oil, ginger.

Production process. 1.Peel the lotus root, cut it vertically into 2 halves from the middle, and cut it into slices with a knife; Soak in water.

2.Wash the chives and cut into centimeter pieces; Ginger cut into slices 3Drain the lotus root slices.

4.Heat the oil in a pan, add the ginger slices to bring out the fragrance, then pour in the lotus root slices and stir-fry quickly for 2 minutes.

5.Add an appropriate amount of salt and chicken essence and turn off the heat.

6.Pour in the chives, stir-fry evenly and serve on a plate.

1.Cut the white chives and leaves into minced pieces, cut the ginger into small slices, peel the lotus root and cut into thin slices;

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

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

4.Stir-fry until the lotus root slices are somewhat transparent, and sprinkle in salt when there is no solid and stir well;

5.Sprinkle in minced green onion leaves and mix well before cooking.

【Production process】

Peel and cut into pieces to select mature white lotus root, its yield is high, the color is white, the product shape is flat, and the surface is not shrinking. Peel mechanically or manually. It is better to manually peel the export products, which is better than mechanical peeling to control the quality.

When cutting into pieces, the lotus root pieces should be divided according to the requirements, and the size of the lotus root pieces used for simmering soup should be 3 cm x 5 cm.

2.Color protection soaking.

The browning of dehydrated lotus root drying production process mainly occurs when the moisture content of peeling, cutting, and drying is 30%-40%, so the lotus root must be soaked in the color protection solution to protect the color when peeling and cutting. The color protection solution is mainly composed of sodium sulfite (calcium chloride (and citric acid to adjust the pH value to 3-4). The soaking time is controlled at least 3 minutes.

3.Blanching and hanging pulp.

Blanch the soaked lotus root with boiling water for 3-5 minutes to inactivate the enzyme to control the enzymatic browning, and then hang the pulp. The hanging slurry is composed of color protection solution and 5% lake powder, and the starch is pure starch, and the modified starch is better. The reason for hanging pulp is that the lotus root dries for a long time, and the browning mainly occurs during the period of 30%-40% moisture content, and the sulfite will decompose when heated; If the slurry is not hung, when it is dried to 30%-40% water content, the sulfite has been decomposed and cannot control browning.

If the amount of sulfite is increased, the sulfur dioxide residue in the product will exceed the standard. Through the slurry treatment, the starch adsorbs and wraps the sulfite inside, controls the release, slows down the decomposition rate, and achieves the effect of preventing browning, and the starch will not have any adverse effect on the quality of the product.

4.Dry. Medium temperature and medium speed drying are used to ensure that the surface of the product is smooth and there is no shrinkage. The temperature is controlled at 70-12 for 5 hours. It is best to use steam for heating, and you can also use a hot blast stove for hot air heating.

Lotus root belongs to the Brassica genus of the cruciferous family, also known as common lotus root, small lotus root, green cabbage, rape, etc. Lotus root is rich in vitamins and can be stir-fried, made into soup, pickled and dried.

The processing technology of dried lotus root includes material selection, finishing, cooking, sun drying, briquetting and packaging.

First, the selection of vegetables is made of dark green, white veins and crisp and hard lotus roots. Generally, lotus roots that are not wrapped in the heart are used, and the lotus roots harvested in November and December are preferred.

2. Tidy up and use a knife to cut off the roots and old gangs to remove the yellow old leaves and diseased leaves.

3. Wash the vegetables in running clean water to remove impurities such as sediment.

Fourth, cook the lotus root one by one in boiling water, boil for a few minutes, and wait for the vegetables to be tender.

When it turns dark green, use a bamboo clip to remove the boiled lotus root, and at the same time put in the uncooked lotus root. Drain the juice of the dish and then spread it thinly in a bamboo basket to dissipate heat.

Fifth, the lotus root after heat dissipation will be split into two forks from the end of the leaf, and then exposed to the sun on the drying pole made of bamboo poles. After a day of drying, the surface of the dish will be wrinkled. In the evening, the vegetables are moved with drying rods, and they cannot be stacked together in a ventilated room.

The next day, move outside to the sun. In this way, after 2 or 3 days, the lotus root will be dried. Lotus root supply and demand: 100 kg of fresh lotus root can be dried 6 7 kg of lotus root.

Lotus root planting techniques.

Sixth, the lotus root briquetting, packaging will be dried vegetables, according to the size of the vegetable body, every 5 6 plants bundled into a bunch. The heads and roots are stacked upside down on the baler and pressurized into pieces. Put it in a food bag lined with plastic film, seal the bag mouth and then transport or store it. Generally, it can be stored for 3 to 4 months.

7. The quality requirements require that the vegetable body is dry and hard, firm, milky white, and the leaves are dark and crisp, with a sweet taste.

Slice it, soak it in water, drain it, and let it dry in the sun!

When it comes to lotus roots, we should eat a lot of them on weekdays. Some people like to use it to cook pork rib soup, some like to use it for stir-frying, and some like to use it to make salads. For the sake of it, I prefer fried lotus root slices.

I'm sure many people feel the same way I do. Of course, if you eat fried lotus root slices, you will usually choose the crispy lotus root. After all, powdered lotus root is only suitable for soup.

If you use it for stir-frying, the taste will be strange, so crispy lotus root is more suitable for deep frying.

When it comes to stir-fried lotus roots, everyone has to want the fried lotus roots to be white and crispy, but I have found that many people are not happy when they fry lotus roots. It either tends to darken easily or tastes bad. Why, exactly?

In order to avoid the problem of oxidation and blackening of lotus roots, many people put lotus root slices into the pot and scalded them, but after scalding, they found that there were no eggs, so what happened to this link? If you use it for stir-frying, the taste will be strange, so crispy lotus root is more suitable for deep frying.

In fact, it is necessary to blanch the lotus root, but we have to go one step further to ensure that the fried lotus root is white, crisp and delicious. Ingredients: Red pepper.

Lotus root. Garlic. Essence of chicken.

White vinegar. Salt. Dark soy sauce.

Peanut oil, some people like to use it to cook pork rib soup, some people like to use it for stir-frying, and some people like to use it to make salads.

Wash the prepared lotus roots, peel them and cut them into thin slices. Don't stay for a while after you cut it. On the other side, immediately put the water in the pot and bring to a boil.

After the water is boiled, add an appropriate amount of white vinegar, then pour in the lotus root slices and blanch for about 1 minute (white vinegar must be added to the lotus root blanching water, which is the secret of the lotus root slices not to be black).

After blanching the lotus root slices, you can take them out and put them in cold salted water, soak them for about 5 minutes, and then remove them; At the same time, we wash and chop the peppers, flatten and chop the garlic cloves, and keep them.

Add oil to the pan. Once the oil temperature is up, toss the garlic slices into the pot and finally add the lotus root slices. Sauté for about 2 minutes, then throw the chili rings in and add salt. Season the chicken essence and old sauce, stir-fry and serve.

We need to prepare lotus root, bean paste, hot pot base, dried chili, Sichuan pepper, green onion, ginger, garlic, light soy sauce, oyster sauce, chicken essence, powder, white sugar, etc., boil the lotus root slices in boiling water, take out the cold water and drain it, pour the oil into the pot and pour in the bean paste, the hot pot base dry chili, Sichuan pepper, green onion, ginger, garlic and stir-fry until fragrant, then pour in a little water, add lotus root slices, light soy sauce and other high heat after stir-frying, collect the juice and sprinkle sesame seeds, so that the fried lotus root is particularly white and crisp.

When stir-frying, first of all, the lotus root should be washed clean, try to avoid the lotus root being exposed to the air for too long, so that there will be a blackening phenomenon, add white vinegar when blanching, after blanching, put it in cold water with salt and soak it for 5 minutes, put oil in the pot, then pour in the lotus root slices, high heat and fragrant, put in chili oil after two minutes, add salt chicken essence, dark soy sauce, and it's OK.

If you want to fry the lotus root slices, which are white and crisp, you can put some white vinegar when stir-frying, which can prevent the lotus root slices from oxidizing faster, and will not make the lotus root slices black, and do not put soy sauce when stir-frying.

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.

1 The taste of lotus root is relatively crisp, often used to fry and eat, or fried with other ingredients, the lotus root itself is not toxin, generally not fried will not be poisonous, but the lotus root is dug out of the silt in the pond, it will be easier to carry some parasites, so the lotus root must be cleaned before eating.

21.When the lotus root is fried, it is best not to cook it in an iron container to avoid the blackening of the lotus root to the greatest extent.

2.After peeling off the skin of the lotus root, it is best to cook it as soon as possible to avoid oxidation reaction of the lotus root silk in the lotus root, which will cause the lotus root to turn black.

3.If you can't cook the lotus root in time, you can add a little white vinegar to the water, stir and stir evenly, and then put the lotus root in it and soak it for a while, so that the lotus root can keep the white color for a period of time.

4.When frying lotus root, add water to it while frying it, and add a small amount of water, so that the fried lotus root will be whiter and less prone to discoloration.

31. First cut the prepared lotus root into segments;

2. Add the cut lotus root to warm water and soak it for about 15 minutes, which can dilute the silt on the lotus root well;

3. Take out the soaked lotus root rotten finch belt and use the chopsticks wrapped in gauze to rub and clean the lotus root hole back and forth, pay attention to the size of the chopsticks to choose according to the size of the lotus root hole;

4. Clean the lotus root and then rinse and filter it with water several times.

5. If it is some stubborn sludge, you can add the lotus root to the starch water after slicing and then cleaning, the starch can play a good role in adsorbing the sludge, and the sludge can be cleaned well after repeated rinsing.

4. It is not recommended to eat the lotus root if it is not peeled, because the lotus root grows in the silt, and the epidermis will be stained with a lot of silt and some bacteria.