I. Materials
Raw materials: 2 crisp lotus roots; 3 pieces of fragrant leaves; 10 dried red pepper; 3 licorice; 3 Amomum tsao; Zanthoxylum bungeanum1; Star anise10; 1 ginger; 2 pieces of dried tangerine peel; 2 pieces of cinnamon;
Seasoning: 2 tablespoons of soy sauce; Spiced powder 1 spoon; Proper amount of old brine; Soy sauce 1 spoon; Cooking wine 1 spoon; 2 rock sugar; Pepper 1 spoon.
Second, the method and steps of spicy stewed lotus root slices
1, select crisp lotus root to remove halogen; Because it tastes slightly sweet and crisp; You can eat it raw or cooked. Don't peel the washed lotus root. Gently brush off the surface layer with a metal brush or steel ball. Put it on the chopping block and cut it into even slices with a thickness of about 0.5CM-0.8CM. The flavor of the sliced lotus roots can penetrate into the lotus roots more easily, and each lotus root will be full of halogen flavor ~ soak the sliced lotus roots in water and soak the starch on the surface. Lotus root skin wraps the lotus root in two ways to lock the crisp feeling of the lotus root. Prepare a large bowl and put the cleaned marinade into the bowl. All the ingredients are ready, and now we are going to add seasonings.
2. Put the whole lotus root slice into the pot and add ginger, soy sauce, dried red pepper, dried tangerine peel, star anise, pepper, cooking wine, fragrant leaves and cinnamon. Season the pot with salt. Add 2 crystal sugar. Increase the sweetness of halogen lotus root. Add 2 tablespoons soy sauce.
3, cooking wine 1 spoon that is necessary, but not less. 1 tablespoon soy sauce. After the fire boils, skim off the floating foam in the soup, continue to boil over medium heat, and add the old brine when the spices float. Add water first, then put old salt water. Vegetarian dishes such as stewed lotus root must use old brine marinated with meat first; Pickling lotus root slices with old brine containing animal oil will be soft and sweet. It is not cost-effective to make a pot of marinade for several lotus roots.
4. Give the water for making bittern soup once, and don't add it in the middle, so as to avoid the taste of bittern soup becoming weak. Soup is slightly salty than you are used to; You can fish out the pepper segments in the pot halfway, mash the red oil with a mortar to satisfy your spicy taste, and then pour the red oil into the pot to continue cooking. Boil until the lotus root is even purple-red, and you can easily pierce the lotus root slices with chopsticks.
5, soy sauce has a certain salinity, and salt is added in moderation. Seasoning and old brine are filled at one time; Don't add it halfway, so as not to destroy the rich taste of the marinade. Water and bittern must submerge the ingredients; It tastes good and permeates. Lotus root skin soaked in marinade will not dry, and marinate for 30 minutes. Soak the pickled lotus root slices in the marinade for several hours; Or eat it the next day, it will taste better.
Third, tips
1. Old soy sauce and old brine have a certain salinity, so salt should be added appropriately. Seasoning and salt water are filled at one time; Don't add it halfway, so as not to destroy the rich taste of the marinade.
2. After the old brine is prepared, put it in a sealed container and put it in the refrigerator for refrigeration. As long as the old brine is preserved, it can be used repeatedly. You'd better add some meat to the vegetarian dish for the second time. Old brine containing a lot of animal oil tastes soft and sweet. If there is no meat, add some cooked oil.
3. Soak the sliced lotus root in water to soak the starch on the surface. Lock the crisp feeling of lotus root.
4. You can fish out the pepper segments in the pot halfway, pound the red oil out with a mortar to satisfy your spicy taste, and then pour the red oil into the pot to continue cooking.
5. Give the water for boiling the bittern soup at one time, and don't add it in the middle, so as not to make the bittern soup taste weak. Soak the pickled lotus root slices in the marinade for several hours; It will taste better the next day.