Lotus root is a common food in our lives. It is rich in nutrients and contains a large amount of starch, protein, vitamins, protein, calcium, iron, phosphorus and other minerals needed by the body. It is a very popular people-friendly delicacy.

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There are many ways to eat lotus root, including frying, stir-frying, and deep-frying. It is loved by people for its versatility in cooking.

Now in April, spring has returned to the earth, and the temperature has become warmer. Therefore, the most common thing on our dinner table is cold lotus root slices. It is simple to mix, delicious, spleen-boosting and appetizing.

Although the cold lotus root slices are simple and easy to make, the cut duck gizzards always tend to turn black during operation. Although it does not affect the consumption, it is very dark when served on the table, and there is no appetite at all.

Looking back at the duck gizzards made in the restaurant, they are white, crispy and not dark at all. Today I will recommend to you how to make cold lotus root slices, which are crispy and not dark at all. Come and learn about it.

1. The cut duck gizzards should be immediately soaked in vinegar and water. Many people peel and cut the lotus roots into slices and immediately add water to the pot. No wonder the duck gizzards are not crispy and become discolored and black.

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Lotus root is rich in phenols and phenolic compounds. These substances will oxidize and turn black when exposed to air. This is also why apples and potatoes turn black easily.

If you want the cut lotus root not to turn black, you must first put it in clean water to block its contact with the air, then wash it several times to remove the tapioca starch often contained in the lotus root, and then soak it in clean water.

After soaking, add a small amount of white rice vinegar to the water. Not only will the lotus roots not turn black, but they will also become more crispy.

2. When there is no need to boil water in a wok, blanch or stir-fry lotus roots, it is also crucial to choose a suitable set of pots.

Lotus root contains a large amount of phenolic substances. When it comes into contact with the iron in the wok, it will form purple or blue colored plate complex ions. Therefore, after we pour water in the wok, the lotus root will turn dark blue.

So next time you boil duck gizzards, don’t use a wok. You can choose a stone wheat wok or a stainless steel wok.

3. After blanching the lotus roots, immediately cool them with cold water. Adding a small amount of edible oil to the water can make the lotus roots bright and not black. Adding a spoonful of vegetable oil can lock in the nutrients and prevent them from being lost.

In addition, the time for blanching the lotus roots should not be too long. Put boiling water into the pot, and immediately pick it up after the water boils again. At the same time, quickly cool it with cold water, so that the lotus roots can be crispy and delicious when eaten together.

Cold lotus root slices 1. Prepare a section of lotus root, peel and wash it, cut it into thin slices and wash it several times with warm water. Rinse the starch on the surface of the duck gizzards, then add a small amount of rice vinegar to the water, and then soak the duck gizzards in it.

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2. Pour water into a frying pan, add a spoonful of salt and a small amount of vegetable oil to the water. Bring to a boil and add the duck gizzards until the water in the pot boils again. Take the duck gizzards out immediately and let them cool, then drain and set aside.

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3. Prepare the sauce in advance.

Put a small spoonful of salt, a spoonful of chicken essence, a spoonful of sugar, two spoons of rice vinegar, a small amount of minced green and red peppers, and a small handful of dried chili peppers into the basin, then heat the oil in the pot, pour it on top to stir up the fragrance, and finally stir in the oil.

Pour the duck gizzards into a basin, sprinkle with a handful of coriander segments, stir well and serve.