Braised lotus root slices are a dish that many people like to eat, because they are crispy and nutritious. Nowadays, there are many food stores selling stewed lotus root slices in the market, but it is always not safe and hygienic to cook them at home. In fact, the practice of marinated lotus root slices is not simple, but we should also pay attention to certain methods and skills. So, what is the practice of Zhou Heiya halogen lotus root slices? Here is a detailed introduction for everyone!

I. Materials

Raw materials: 2 crisp lotus roots; 3 pieces of fragrant leaves; Dry red pepper 10; 3 licorice; 3 tsaoko; Zanthoxylum bungeanum 1 small bar; Star anise 10; Ginger 1 piece; 2 pieces of dried tangerine peel; 2 pieces of cinnamon;

Seasoning: 2 tablespoons of soy sauce; Spiced powder 1 spoon; Proper amount of old brine; Soy sauce 1 spoon; Cooking wine 1 spoon; 2 crystal sugar; Pepper 1 spoon.

Second, the method and steps of spicy stewed lotus root slices

1, choose crisp lotus root to halogen; Because its taste is slightly sweet and crisp; You can eat raw or cook. Don't peel the washed lotus root. Gently brush off the surface layer with a metal brush or a steel ball. Put it on the chopping block and cut it into even pieces with a thickness of about 0.5CM-0.8CM. The flavor of sliced lotus root is easier to penetrate into the lotus root, and each lotus root will be full of halogen flavor ~ cut lotus root slices are soaked in water to soak the starch on the surface. The lotus root skin wraps the lotus root in two ways to lock the crisp and refreshing feeling of the lotus root. Prepare a larger bowl and put the cleaned marinade into the bowl. All the ingredients are ready, and now we are ready to add seasoning.

2. Put the whole lotus root slices into the pot, and add ginger, soy sauce, dried red pepper, dried tangerine peel, star anise, pepper, cooking wine, fragrant leaves and cinnamon. Add salt to the pot to taste. Put in 2 crystal sugar. Increase the sweet taste of halogen lotus root. Add 2 tablespoons of soy sauce.

3, cooking wine 1 spoon that is necessary, but also can not be less. Soy sauce 1 spoon. After the fire boils, skim off the floating foam in the soup, continue to boil over medium heat, and add the old brine when the spices float. Add clean water first, then put the old brine. Vegetarian dishes such as halogen lotus root must use old brine that has been marinated with meat first; It will be soft and sweet to marinate lotus root slices with old brine containing animal oil. It is not worthwhile to make a pot of marinade for several segments of lotus root.

4. The water used to make the bittern soup should be given at one time, and it can't be added in the middle, so as to avoid the thin taste of the bittern soup. The soup should be slightly salty than the salty degree that you are used to; You can fish out the pepper segments in the pot halfway, pound the red oil with a mortar to satisfy your spicy taste, and then pour the red oil into the pot to continue cooking. Cook until the lotus root is even purplish red, and the lotus root slices can be easily pierced with chopsticks.

5, the old soy sauce has a certain salinity, and the salt is added in moderation. Seasoning and old brine are fully put at one time; Don't add it halfway, so as not to destroy the rich taste of the marinade. Water and old brine must drown the ingredients; The taste is good for penetration. The lotus root skin soaked in the marinade will not dry, and the marinating time is 30 minutes. Soak the marinated lotus root slices in marinade for several hours; Or eat it the next day, it will taste even better.

Third, tips

1. Old soy sauce and old bittern have a certain degree of salinity, and appropriate amount of salt should be added. Seasoning and brine are fully put at one time; Don't add it halfway, so as not to destroy the rich taste of the marinade.

2. After the old brine is done, put it in a sealed container and refrigerate it in the refrigerator. As long as the old brine is preserved, it can be used repeatedly. It is best to add some meat to the vegetarian dish for the second time. The old bittern containing a lot of animal oil tastes soft and sweet. If there is no meat, add some cooked oil.

3. Soak the cut lotus root slices in water and soak the starch on the surface. Lock the crisp and refreshing feeling of lotus root.

4. You can fish out the pepper segments in the pot halfway, pound out the red oil with a mortar to satisfy your spicy taste, and then pour the red oil into the pot to continue cooking.

5. The water used to boil the bittern soup should be given at one time, and no more can be added in the middle, so as to avoid the thin taste of the bittern soup. Soak the marinated lotus root slices in marinade for several hours; It will taste even better the next day.