How to eat clear water lotus root cold salad? Lotus root is an ideal vegetarian, a well-known vegetable, a particularly common root vegetable in life, and a good summer heat-clearing food. Let's take a look at how the cold salad with clear water lotus root is made.

How to prepare lotus root salad? First, we should pay attention to the selection of lotus roots. When making cold lotus root, everyone should pay attention. You must choose lotus roots first, and you must choose better lotus roots to make delicious cold lotus roots. When selecting lotus roots, it is mainly to observe whether there are lotus roots at both ends.

If there is a lotus root beard, it means that the lotus root is relatively fresh, and there should be no yellowing problem inside. You can rest assured to buy fresh lotus roots, and the cold lotus roots are more crisp.

Second, the peeling speed must be fast. When cooking cold lotus root dishes, peel the lotus root. The speed of peeling lotus roots must be controlled and fast. If the peeling speed is too slow, it may cause the lotus root to turn black, especially affecting the appearance.

The third lotus root is soaked in clear water. Lotus root will not be cooked immediately after being cut, so be careful. Be sure to soak the lotus root in clear water. Don't let the lotus root come into contact with the air. As long as the lotus root comes into contact with the air, the lotus root will be oxidized.

There may be a problem of lotus root blackening, so everyone must soak the lotus root in clear water for about five or six minutes. When soaking lotus root again, you can add some white vinegar and a little salt to avoid the problem of lotus root blackening.

Fourth, control the time of lotus root blanching. When cooking cold lotus root, it is usually necessary to blanch the lotus root first, but attention should be paid to controlling the blanching time of the lotus root. Don't let the blanching time be too long, which will affect the taste of lotus root.

It will make the cold lotus root not delicious and crisp at all, and the blanching time should be controlled at about three minutes. After blanching the lotus root, it must be put into cold water immediately to keep the lotus root crisp.

Nutritional value of lotus root

Lotus root is rich in substances, so its nutritional value is also high. Studies have proved that every 100g of lotus root contains 77.9g of water, 0.0g of protein/kloc-0, 0.0g of fat control, 0.8g of carbohydrate 19.8g of calories, 0.5g of crude fiber and 0.7g of ash.

Calcium 19 mg, phosphorus 5 1 mg, iron 0.5 mg, carotene 0.02 mg, thiamine 0. 1 1 mg, riboflavin 0.04 mg, nicotinic acid 0.4 mg and ascorbic acid 25 mg.

Lotus root contains starch, protein, asparagine, vitamin C and oxidase, and its sugar content is also high. Eating fresh lotus root raw can clear away heat, relieve annoyance, quench thirst and stop vomiting. If fresh lotus roots are squeezed into juice, the effect will be even worse. Cooked lotus root is sweet in taste and warm in nature, which can strengthen the spleen, stimulate appetite, benefit the blood and replenish the heart. Therefore, it mainly supplements the five internal organs and has the effects of promoting digestion, quenching thirst and promoting granulation.

Lotus root is rich in vitamin C and crude fiber, which can not only help digestion and prevent constipation, but also supplement carbohydrates and trace elements needed by human body, prevent arteriosclerosis, improve blood circulation and be beneficial to health.

In tuber food, lotus root has a high iron content, so it is quite suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, but also contains a lot of vitamin C and dietary fiber, which is very beneficial to all people with weak constitution such as liver disease, constipation and diabetes.

How to eat clear water lotus root cold salad 2 Ingredients: lotus root section

Accessories: coriander, chives, garlic, millet, sugar, salt, soy sauce and vinegar.

Production process:

Step 1: Try to choose 9-hole lotus root for cold salad, which is crisp. In these special days, I use all the ingredients at home.

Step 2: Wash, peel and slice. After cutting, put it in clear water and soak it in white vinegar for a few minutes, which is the key to prevent blackening.

Tip: You can slice from the middle, which is smaller. I just like big pieces, so I won't cut them into small pieces until I am satisfied with the food.

Step 3: Boil the boiling water in the pot and blanch the lotus root slices in the soaking pot. If it is cut very thin, it will take a minute or two. If it is large, it needs appropriate time.

Step 4: Prepare a pot of cold water when cooking, quickly put the blanched lotus root slices into the cold water at one time, then take them out and drain them, and put them in a dish for later use, which will make the lotus root slices more crisp and refreshing.

Step 5: Prepare garlic, shallots, coriander and millet spicy, wash and cut into small pieces for later use.

Tips: Don't put it if you don't eat spicy food! Actually, I put it there. Also less than pictures.

Step 6: Put the soy sauce, vinegar, sugar and salt into a small bowl, and then add a little water.

Tip: Add water because you are afraid that the fried juice will dry later. Add more juice to facilitate seasoning.

Step 7: Heat oil in the pot, add garlic and stir fry until fragrant, then add seasoning, simmer for one minute, and turn off the heat. The juice smells good at this time.

Tip: I added a proper amount of homemade bean paste. If there is, you can add some. It smells especially good after frying. In addition, you can also put millet spicy at this time, so the spicy taste is easier to stimulate, but the slight spicy taste of Titian is put together with the chopped green onion at the back.

Step 8: pour it on the lotus root slices, sprinkle with chopped green onion and coriander and mix well to serve! Such a cold salad is crisp and delicious, and there is no sign of blackening. Delicious and beautiful. Take a bite after eating the fish. Don't be too refreshing!

skill

1, I like to stir-fry the seasoning with low fire when making cold salad, so that garlic and seasoning can more easily stimulate the rich flavor. This is unnecessary. It's up to you. You can pour hot oil on it.

2, cold lotus root slices generally choose crispy lotus root, if you don't know how to choose, you can ask the boss when buying food, he correctly recommended it to you.

3, the cold salad can be fresh with the right amount of sugar, not too much!

How delicious is cold lotus root?

Practice: Peel and slice the nine-hole lotus root, wash it with cold water for several times, then soak it in white vinegar water for a few minutes, scoop it up and pour it into boiling water for one minute, then immediately stir it with cold water, let it cool, scoop it up and drain it.

Making sauce: Stir garlic paste, white vinegar, sugar and monosodium glutamate evenly, pour the sauce on lotus root slices, drizzle with Chili oil and sesame oil, sprinkle with millet pepper, and mix well when eating. This is the simplest "cold dish lotus root slice", which tastes refreshing and appetizing.

Cocoa tips

1, after cutting the lotus root slices, be sure to wash off the lotus root powder, so that it tastes crisp and refreshing.

2, drowning must not be cooked for too long, it can be broken.

3. The blanched lotus root slices must be sent to cold water by express delivery, so that the lotus root tastes crisp.

4. The sauce can be seasoned according to your own taste.

How to make clear water lotus root salad? Nutritional Value of Eating Three Kinds of Lotus Roots

Lotus root has high nutritional value and is rich in trace elements such as iron and calcium. It is also rich in protein, vitamins and starch, and has obvious effects of invigorating qi and blood and enhancing human immunity.

Therefore, Chinese medicine calls it: "the Lord nourishes the spirit, benefiting qi and tonifying deficiency." Lotus root contains a lot of tannic acid, which can constrict blood vessels and can be used to stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it can stop bleeding without leaving blood stasis, which is a good diet for fever.

Eating lotus root can nourish yin and clear away heat, moisten dryness and quench thirst, and clear the heart and soothe the nerves. Peanut contains vitamin E and a certain amount of zinc, which can enhance memory, resist aging, delay the decline of brain function and moisturize skin.

The combination of lotus root and peanut is delicious and nutritious. Long-term consumption can clear away heat, remove acne and moisturize skin.

Edible taboos of lotus root

1, people with spleen deficiency and stomach cold, people who are prone to diarrhea should not eat raw lotus root, which is cold and difficult to digest, which hinders the spleen and stomach. It is advisable to eat cooked lotus root.

2. It is especially suitable for the elderly, women and children, the infirm and sick, especially for patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia and malnutrition.

3, lotus root is cold, and mother should not eat it too early; Lotus root is cold and crisp when eaten raw, but it hinders the spleen and stomach. People with low digestive function of spleen and stomach and loose stool should not eat it raw.

4, black, smelly lotus root is not suitable for consumption. Choose lotus root with yellow-brown skin and thick white meat, and pay attention to no injury, no rot, no rust spots, no shrinkage and no discoloration.

5, lotus root is best not to eat raw. Some lotus roots are parasitic with ginger leaf worms, which are easy to cause ginger leaf worms. When people eat raw lotus root with metacercariae, the metacercariae will develop into adults in the small intestine, and the adults will attach to the intestinal mucosa, causing intestinal injury, ulcer, abdominal pain, diarrhea and indigestion, and children will also have facial edema, developmental retardation, mental retardation and other symptoms.

6, avoid using iron when cooking lotus root, so as not to turn black when cooking lotus root.

7. Cut lotus roots should not be stored directly. The uncut lotus root can be stored for one week at room temperature, but the cut lotus root is easy to turn black and rot, so the cut lotus root should be covered with plastic wrap and refrigerated for about one week.