Is it better to boil lotus root interrupted or root root or root of lotus root?

If you want to boil lotus root, I think it's best to use the middle section, which is the best flavor and the best.

It is better to boil lotus root in the middle. Because the starch content in the middle of the lotus root is the highest.

Autumn and winter is the season when lotus root is on the market in large quantities, lotus root can not only be fried, boiled, stewed, but also made into some more distinctive delicacies, such as glutinous rice root, lotus root powder.

Wait. Eating lotus root in autumn and winter is generally based on soup, but sometimes it is found that other ingredients have been boiled until soft and rotten, but the lotus root is always crispy and not powdery, even if it continues to be cooked for a long time, it is also such a taste.

If you want to cook the lotus root faster until it is rotten, in addition to the choice of lotus root varieties, you can also use small tricks to make the lotus root easier to cook.

1. The choice of lotus root.

The lotus root is not rotten after being boiled for a long time, which may be that the variety of the lotus root was not selected correctly. The lotus root used for cooking is divided into powdered lotus root and crispy lotus root, which has high starch content and powdery taste, which is suitable for making soup; The crispy lotus root has low starch content and crisp and sweet taste, which is suitable for cold dressing and stir-frying. Therefore, the soup must be made with powdered lotus root to be easy to cook, and if you use crispy lotus root to cook the soup, there will be a situation that it will not be rotten for a long time.

To choose the right lotus root, we can use the method of seeing, touching, and breaking.

The appearance is short and coarse, the skin is darker, yellowish, pockmarked, and rough to the touch; In contrast, it is a brittle lotus root that is thin and long, with a whiteish skin and a smoother touch.

If you can cut the lotus root, you can look at the number of holes in the lotus root, the seven-hole one is the powder root, and the nine-hole one.

The one is crispy lotus root. Break the lotus root, there are a lot of connected wires at the fracture, such a lotus root is a powder lotus, and the lotus root without silk at the break after breaking is a brittle lotus.

2. Tips to make lotus root easier to boil.

Sasaking. Peel the lotus root, wash it and cut it into pieces, soak it in salted water and soak the lotus root pieces will cause water loss, and then make soup with the soaked lotus roots, the lotus roots will absorb a lot of water, so that the lotus roots can be easier to cook and be soft and glutinous.

Sodium bicarbonate. Dispose. Peel and wash the lotus root and cut it into pieces, mix well with a little baking soda and let it sit for a while before putting it in the pot to make soup, the lotus root will be easier to cook. But when using baking soda, be sure to control the amount.

Add the white vinegar. Adding a little white vinegar to the pot with the lotus root cubes can soften the structure of the lotus root and make the lotus root easier to boil, and the cooking time of the lotus root can be greatly shortened by using this method.

Use a pressure cooker. Cooking lotus root in a pressure cooker is also an easy and quick way so that the lotus root can be cooked in a very short time.

In addition to the above methods to make lotus roots easy to cook, are there any other good ways to do this?

Adding white vinegar when simmering can not only make the taste of the lotus root better, but also promote the softening of the surface of the lotus root, so that the lotus root is better stewed. (White vinegar can accelerate the softening of the surface of the lotus root, making the lotus root more rotten).

First of all, we have to choose the flour lotus, the flour root is a relatively floury red lotus root, cut the powder root into water and add an appropriate amount of salt to soak, and then put it in a pressure cooker to stew, it will rot quickly.

If you want to cook the lotus root, if you want to make soup, you can use a pressure cooker to press it, and it will rot quickly. The lotus root pressed out of the pressure cooker is very soft and has a good taste.

When making lotus root, peel the lotus root and cut it into hob pieces, blanch it in boiling water, then put it in the pork rib soup and stew it, simmer it in an electric pot for about 2 hours, and the lotus root powder is glutinous.

Hello, dear, the tender lotus leaves are good, first.

1. Lotus root leaves contain polyphenols that can improve the body's immunity and delay aging, and lotus root leaves contain high vitamin C and dietary fiber to prevent constipation and antioxidant. Clause.

2. Lotus root leaves are rich in iron, calcium and other trace elements, which can help prevent osteoporosis and anemia. Clause.

3. Lotus root leaves are sweet in taste and warm in nature, which can strengthen the spleen and appetize, benefit blood and nourish the heart.

Summary. Hello, for you. Tender lotus root leaves are good. It tastes good and the color is good!

Hello, for you. Tender lotus root leaves are good. It tastes good and the color is good!

Hello, for you. The influence value of old and young lotus roots is also very high. Everyone also knows that whether it is an old lotus root or a young lotus root, it can be used to make soup or medicine, and its medicinal value is also very high.

It has the effect of clearing heat and moistening the lungs, and in the summer, the old lotus root is used to make soup, which can have the effect of reducing fire, and also plays a certain appetizing function. And the tender lotus root, when cooked and eaten, it also has the function of strengthening the spleen and appetizing, and the elderly can also prolong their life if they eat it, and the eating effect is very obvious. For friends who are weak, it is best to eat tender lotus root, which can strengthen the body and is very beneficial to the body.

The root of the lotus root is the one section of the lotus root, and the one section between those mustaches is Li Qinchang.

The effect of lotus root is that when you cough a lot of phlegm, you can grind the lotus root, twist the juice with a cloth and add an appropriate amount of honey, 1 cup each time, and drink it for 3 days.

The practice of stir-fried lotus root:

1. When you buy the first bend of lotus root, you have to clean it up and soak it in water first.

2. Cut the root of the lotus root into oblique sections, and cut the red pepper into small rings.

3. Sit in a pot to heat the oil, stir-fry the lotus root and red pepper together over high heat, adjust the salt, spray a little white vinegar, sprinkle the chicken essence and mix well.

First of all, it is necessary to distinguish the varieties of lotus root, when stewing lotus root, it is necessary to choose the variety suitable for stewing, and the seven-hole lotus root is the most suitable for stewing and eating.

Tips for stewing lotus root when ripe.

1. To choose the powder lotus, that is, the lotus root with 7 holes, it should be cut into the same size and stewed together.

2. Lotus root stew, it is best to put it in the pot with the meat, so that in the process of stewing, the lotus root can absorb the nutrients of the meat, and the taste will be better.

3. Before stewing lotus root, you can cut the lotus root in advance, soak it in salt water, scoop it up and rinse it again, remove the salt flavor and stew it again, which can also make the lotus root easier to cook. Because the lotus root soaked in salt water is easier to absorb water, the cooking time will be shortened, and it will be easier to cook, and those who have tried this method say that the effect is particularly good.

4. You can use an electric pressure cooker to stew lotus root, now the electric pressure cooker is more humane, the stewed broth and vegetable soup will generally not lose nutrients, the taste is particularly soft and glutinous, and save time, as long as you put the ingredients in, choose the right function, the pot will be tailored to you according to your ingredients, you can wait for this beautiful enjoyment with peace of mind.

5. Some people say that stewed lotus root with baking soda or edible alkali to stew, I don't recommend using it, because this kind of alkali destroys the nutrition of the lotus root, and the alkaline substances will directly destroy the vitamins in the lotus root, especially some B vitamins, so these in order to stew the lotus root quickly, there is really no need to destroy the vitamins in this way, it is better to stew directly, stew slowly, there is always a time when the stew is ripe, so that the delicious nutrition is stewed out, and I also enjoy the process of stewing lotus.