How to cook lotus roots soft 1, lotus root selection When choosing lotus roots in the market, we must pay attention to one kind of lotus root that is crisp and suitable for frying or cold salad. If it is used for stewing, no matter how we stew it, it is difficult to make it soft and rotten; Another kind of lotus root is noodles. As long as the cooking method is suitable, it is easy to stew a soft and rotten taste. The specific external characteristics of these two lotus roots are as follows:
Red lotus root: also known as seven-hole lotus root, it has rough brown skin, more starch and less water, and tastes waxy but not crisp and tender. This kind of lotus root is used to stew soup, which can stew the taste of soft and rotten glutinous powder.
White lotus root: also known as nine-hole lotus root, it has a delicate and smooth appearance, and the meat inside looks clean and tastes crisp and tender. It is more suitable for cooking methods such as stir-frying and cold salad.
Of course, if we can't tell what lotus root it is with the naked eye, we can tell the boss directly when we buy it, and let the boss help us choose it.
2. Soak the lotus root in salt water 10 minute before stewing: wash the lotus root and cut it into hob pieces, then soak it in salt water 10 minute. Lotus root cells will lose water after soaking, because the concentration of external liquid is greater than that of cell liquid. Therefore, the cells of lotus root are more likely to absorb water and be boiled after pickling.
Pickling with baking soda: Marinate lotus root 10 minute with appropriate baking soda before stewing, and put it directly into the pot without rinsing, which can help lotus root stew quickly. However, it should be noted that baking soda (sodium bicarbonate and alkali) can be decomposed into sodium ions, water and carbon dioxide gas under the action of acidic substances contained in food, and the latter can play the role of fluffy food and can be cooked into paste. However, the reaction of baking soda releasing gas is completed in a short time, and the initiation of the reaction is difficult to control, so it is not appropriate to use it too much, which will produce bitterness or astringency.
3. Selection of pots and pans: Generally, the soup is boiled in a pot with fast heat transfer, which fully releases the umami taste and sweetness of some free amino acids, nucleotides, oligopeptides and other ingredients into the soup boiled with slow fire, so that it tastes better and more nutrients are dissolved. However, because the casserole has uniform heat transfer and slow heat dissipation, the stewing time is generally longer. At this time, if you want to shorten the stewing time, you can choose an iron pot or a stainless steel stew pot with fast heat transfer; The easiest and quickest way is to choose a pressure cooker.
What kind of lotus root is easy to cook? There are two kinds of lotus roots.
The first one is: red lotus root is suitable for stewing because of its high starch content and easy stewing. You can stew it in soup for about an hour.
The second kind is: white lotus root is suitable for stir-frying or cold salad, because it is always crisp and not easy to stew, so everyone must know how to do it when choosing lotus root.
It doesn't matter if you accidentally buy the wrong one. Wash white lotus root, peel it, soak it in alkaline water for 40 minutes, then wash it, cut it into pieces and put it in a pot to stew it very soft.
What are the skills of lotus root cooking? First of all, it is very important to choose the variety of lotus root. There are nine-hole lotus roots and seven-hole lotus roots in the market. Nine-hole lotus root is suitable for stir-frying and cold salad, and seven-hole lotus root is suitable for stew.
Secondly, it is best to stew soup with seven-hole lotus root around 1 1 month. At this time, the lotus root has less water and high starch content, and the stew is more fragrant and thicker.
Finally, the stew time should be enough, about an hour and a half. In order to save time, you can also cook in a pressure cooker.