What lotus root should be used for cold lotus root slices? It is also important to choose a delicious and beautiful cold lotus root slice. Generally, there are two kinds of lotus root: crisp lotus root and pink lotus root. Crispy lotus root contains less starch and tastes crisp, sweet and tender. Usually used for cold dishes and stir-fried dishes. Powder lotus root has high starch content and waxy taste, which is suitable for stewing soup and steaming.
Therefore, cold lotus root generally chooses crisp lotus root, which is slender in shape, smooth in skin and white in color; Pink lotus root has a thick appearance, rough skin and pink brown color. Therefore, we should pay attention to the fact that many crispy lotus roots are usually tender. If they are left underground for a long time, they will get old, accumulate more starch and become pink lotus roots. So eating crispy lotus root depends on the season. Generally, the lotus root in late summer is crisp and suitable for making cold lotus root slices.
If you don't have crispy lotus root, you can also choose powdered lotus root, that is, the lotus root slices are not so white. As long as they are not cooked for too long, the taste is very crisp, but the taste is not as crisp and tender as crispy lotus root.
Tips for keeping cold lotus root slices from discoloring 1. First of all, cold lotus root slices should be tender, and the crisp starch content of tender lotus root is also less, so it is naturally not easy to oxidize and turn black.
2. Secondly, after peeling and slicing the lotus root, the starch should be washed in time and soaked in water with white vinegar, which blocks the contact between the lotus root and the air, and the white vinegar has the function of inhibiting oxidation and whitening, so the combination of the two will naturally not turn black.
3. When scalding lotus root slices, use stainless steel pot or aluminum pot. In the case of only iron pot, when scalding lotus root slices, wash the iron pot and scald it with water containing white vinegar to avoid blackening lotus root slices to the greatest extent.
4. Avoid using aged vinegar or dark seasonings when cold lotus root slices.
The practice of cold lotus root slices ① After the lotus root is cleaned, peel it, cut it into sections with a stainless steel knife, and quickly soak it in cold water. A little white vinegar or citric acid can be added to the water. (Tips: Pay attention to the main points, slice with a stainless steel knife, and put it into cold boiled water quickly after cutting, be sure to do it quickly. Cold boiled water contains less air, which can prevent oxidation. Add a little white vinegar or citric acid to cold boiled water to change the reaction environment of polyphenols. )
(2) Add water to the casserole to boil, quickly put the lotus root slices into the pot, blanch for one minute, and quickly put them into a cold boiling basin for soaking. A little white vinegar or citric acid can be added to the water. (Tips: Pay attention to the main points, use casserole in the pot, never use an iron pot, and simmer the lotus root slices for one minute, quickly remove them and put them into cold boiling water. )
③ Put soy sauce, vinegar, sugar, salt, chicken essence, Jiang Mo and minced garlic into a bowl and beat into a bowl of juice. Put oil in the pot, add a little pepper and stir-fry until fragrant, then pour the oil into the bowl juice.
4 pour the bowl of juice on the lotus root slices and mix well.