When making lotus root soup, you can peel off the skin of the lotus root and put it into salt water for a while to cook it.

This will prevent its surface from oxidizing and blackening, in addition, the cells of the lotus root that has been impregnated with salt water will lose water due to the concentration of the external liquid being greater than the concentration of the cellular fluid, and will absorb more water during the stewing process, which will make it softer and more glutinous.

Alternatively, stewing a little longer can also be stewed. If you choose the electric pressure cooker stew, pressurized 12 minutes is soft and flavorful. Ordinary pressure cooker on the gas, reduce the heat and pressurized for 15 minutes. If you use a casserole dish, boil for 5 minutes on high heat, turn down the heat, keep it at a light boil, and cook for 45-60 minutes.

Stewed Lotus Root Soup Notes:

1, choose lotus root

Lotus root soup want to be good, the raw materials must be selected. In the selection of lotus root, it is best to choose powdered lotus root, powdered lotus root in the starch content is more, stewed out will be more soft and sticky.

The general appearance of the powdered lotus root looks more yellow, and touch more rough, in addition to the lotus root section is thicker, the longer the distance between the lotus root section, the lotus root taste more fluffy. If you prefer to eat crisp lotus root, you can also choose the crispy lotus root, crispy lotus root and pink lotus root opposite, the surface feels smooth, the skin color white, more bright.

2, cleaning ingredients

The lotus root should not be rushed into the pot after buying it, but to clean it. After peeling the lotus root, cut it into pieces of about the same size, then add 1 tsp of table salt to the lotus root and marinate for 10 minutes. The table salt can drain the excess juice out of the lotus root, so that the lotus root has a more crispy texture and will not be blackened.