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How to choose stewed lotus root
Powder lotus root is most suitable for making soup. Because the starch content of lotus root is relatively high, it will feel powdery after eating soup.

The method of distinguishing pink lotus root from crisp lotus root is simple:

1, look at the skin color of lotus root. Dark and pink in color, usually pink lotus root. And the color is natural and white, usually crisp lotus root.

2. Cut the lotus root to see the number of holes. Pink lotus root has 1 1 holes, and crisp lotus root has 9 holes. However, 7-hole lotus root is more common in the market, and it is also suitable for making soup, which is better than 9-hole lotus root. This kind of 7-hole lotus root, also known as safflower lotus root, has a brownish yellow skin, short and thick body, and tastes bitter when eaten raw. However, due to its high starch content, it is more suitable for making soup or glutinous rice lotus root, which tastes very pink.

3, or directly taste a small piece of raw lotus root, the taste of starch is astringent, which is relatively powdery. Less starch contains more sugar, and it is sweeter when eaten raw. This kind of lotus root is crispy.

4, look at it, the crispy lotus root will be more silk, and vice versa.

5, if it is the same lotus root, the middle and tail are thicker, and the thinner head is more brittle.

Common practice of lotus root soup: lotus root ribs soup

Ingredients: ribs 350g, lotus root 350g, 2 shallots, ginger 1 piece.

Seasoning: cooking wine 1 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 1 tbsp.

Practice:

(1) Wash the ribs first, drain the water and chop them into small pieces. Wash and peel the lotus root, and then cut into hob blocks. Pat the ginger flat, wash and tie the shallots.

(2) First, pour a proper amount of water into the pot, add half of ginger, chives and cooking wine, then add the ribs after the fire is boiled, and then drain the water for later use.

(3) Wash the original pot, then add a proper amount of water, add ribs, the other half of ginger and chives, remove the residual floating foam after the fire is boiled, then turn to low heat and stew for about 20 minutes.

(4) After 20 minutes, pour everything in the pot into the casserole. After the fire boils, turn to low heat and simmer for about half an hour.

(5) Then pick out the chives of ginger in the soup and throw them away. Add salt, pepper and monosodium glutamate to taste and serve.

Tips: If you add soybeans, peanuts and corn, you can make common soybean lotus root ribs soup, peanut lotus root ribs soup and corn lotus root ribs soup.

reference data

Qili Fashion. Qili Fashion [reference time 20 18- 1-22]