Lotus root can be cooked in a pressure cooker for about half an hour, first simmer in a pressure cooker on high heat for 10 minutes, and then simmer on low heat for 10 to 15 minutes to simmer out the flavor and then you can eat. Lotus root should be processed first after buying back, cut the lotus root into small pieces, soak in water diluted with white vinegar or blanch on low heat, so that the cooking out will not be discolored and taste better.

Lotus root soup is recommended to be simmered on high heat for about 10 minutes, and then slowly simmered on low heat for 10~15 minutes. Lotus root must be processed first, first wash and peel the lotus root, put it into white vinegar diluted water to soak, or directly blanch over low heat, can prevent the lotus root from discoloration. Finally, add the right amount of salt and chicken powder to season the lotus root before serving.

Lotus root must be processed into the pressure cooker, because lotus root not only contains a lot of starch, easy and salt in the iodine element in the discoloration reaction, resulting in lotus root soup turned purple. In addition, lotus root also contains a chemical called tannin, which easily reacts with air and makes the soup turn red or even black.

In order to ensure that the color of the lotus root soup does not change and that it is full of color and flavor, it is usually seasoned with spices at the end to prevent it from changing color. At the same time when cooking try not to choose iron cookware, otherwise the lotus root soup will also turn black. Need to pay attention to the lotus root cut into small pieces in the pot is easier to cook, the texture is also more soft, better flavor.