Lotus root, the texture is super crispy a vegetarian, fresh and delicious love, do you love to eat it? Although the lotus root is good, but often cook friends should also know that it cooks when there will be an? The bad phenomenon? That is a little put on the black, resulting in dishes become very poor appearance, let people look at a glance do not want to move chopsticks, which in the end is how it is? If you also often encounter this situation, and do not know how it should be resolved, then the next content you must not miss.

Lotus root in the pot on the black? Chef: learn this 1 trick, lotus root and white and crisp and flavorful! In fact, the treatment is also very simple, I will share with you in the following specific recipes, if you are also interested in this tip, then quickly follow me to learn it.

Steamed Lotus Root

Prepared ingredients: Lotus Root moderate amount, salt moderate amount, cooking oil moderate amount, red pepper moderate amount, pea corners moderate amount, garlic moderate amount

Production Steps:

1, purchased back to the fresh Lotus Root, let's rinse with water, and then peeled and cut into thin slices, pay attention to be as thin as possible, and then loaded into the plate to be used; red pepper and pea corners are cleaned, and then cut into slices, and then loaded into the plate to be used; red pepper and pea corners are cleaned, and then cut into slices. Pea corners are cleaned, and then cut into julienne for use.

2, start the pot to boil the amount of water, boil to add about two spoons of white vinegar to the water, stir well after the sliced lotus root blanching pot, because of the addition of white vinegar, lotus root slices will have the surface of the formation of a protective film, will not be oxidized and blackened.

3, blanching at the same time, we also prepare a bowl of cool water, and then put a spoonful of salt and stir, lotus root blanching break after fishing, directly into the cool salt water, soak for about five minutes, and then fried lotus root will become super-crisp, a very practical tip, keep in mind Oh!

4, start the pot of oil, add a spoonful of cooking oil, oil temperature of about sixty percent plus garlic into the pot, and then the flavor to fry out, and then the pea shoots and chili peppers under the pot to stir fry for half a minute, stir fry after the lotus root slices can be under the pot, and finally let us put a bit of salt and soy sauce to taste, the dish cooking is complete, plate can enjoy.

In accordance with my approach to this, you fried lotus root slices is absolutely good-looking and delicious, crisp and flavorful, whether it is under the wine or rice, that is quite suitable, love to eat friends quickly collect it, I believe that this dish will definitely make you satisfied!

Tips at the end of the article

1, ? This trick? Said to add white vinegar blanching, lotus root to ensure that it does not blacken; light salt water soaking can enhance the flavor, do not know the next time you can try.

2, fried lotus root slices for the ingredients is not demanding, so you have what you love to eat ingredients, can also be put in together to fry, the taste is also very prominent.