Clean and peel the lotus roots, cut into pieces and set aside. In order to prevent the lotus roots from oxidizing and turning black, we prepare a bowl, put the lotus roots in, add an appropriate amount of cold water, and add a small amount of salt to make the lotus roots Soak in salt water for a while, so that when you change the lotus root soup to stew, the lotus roots will be easier to simmer. (After lotus roots are soaked in salt water, they become more absorbent when cooked, and can be simmered very well, and the taste will be stronger.) Many people like to add a small amount of salt seasoning when cooking. In fact, adding rice vinegar not only It can make the lotus root taste faster, and can promote the softening of the surface of the lotus root, making the lotus root better cooked.
When you go to the farmer's market to buy lotus roots, if you want to stew them in soup, you have to choose a slightly darker color. In fact, they are what everyone often calls pink lotus roots. This type of lotus root has a particularly high starch content and is good for stews. It is very easy to boil. For example, when making lotus root bone soup, choose pink lotus root. Some lotus roots with a very white surface are not easy to cook through when stewed. They can be eaten as cold dishes or stir-fried. Cut into thin slices when used as cold dishes. They are very crispy and delicious, and the taste is very good. They are more suitable for eating in summer and autumn. There are many, rare side dishes to go with wine.
We can cut the lotus roots first, put them in a basin, add some water mixed with baking soda, soak them for a while, then rinse them with cold water before boiling them, which is also very easy to boil. , Edible baking soda has a fermentation effect and can quickly cook lotus roots. We can use a pressure cooker to cook lotus root, such as lotus root and pig's trotter soup. Blanch the pig's trotters and wash them, then put them into the pressure cooker together with the lotus root. The soup will be cooked very quickly. This method is suitable for stewing lotus root soup. The effect is Of course it’s very good!
When stewing lotus root, using cold water or warm water will not have a big impact on its softness. Just use hot water to stew lotus root. Because the lotus root is suddenly exposed to heat, its flavor does not gradually dissolve in the soup. The soup doesn't taste as fragrant as simmering it in cold water. The time to stew the lotus roots should be longer. Use hot pot at the beginning, then turn down the heat and simmer for 1 to 2 hours. The lotus roots will naturally become crispy. If you use an electric pressure cooker, you can choose a professional soup-making process, regardless of the size of the heat. , when the time is up, the lotus roots will be crispy and delicious, but you must add salt when cooking, otherwise the lotus roots will easily turn black.