Lotus root is a common food in our life. It has rich and colorful nutrients and contains a lot of minerals needed by human body, such as cassava starch, protein, vitamins, protein, calcium, iron and phosphorus. It is a very popular food with people's characteristics. Lotus root can be eaten in many ways, and everything can be fried and fried. Because of the diversity of its cooking, it is loved by people. Now it's April when spring returns to the earth, and the temperature is gradually warming up, so the most common dish on our table is cold lotus root slices, which is convenient to mix, delicious and appetizing. Although cold lotus root slices are simple and easy to make, they are always easy to turn black during operation. Although it doesn't affect taking, it's dark on the table and I have no appetite at all. Look back at the duck gizzards cooked in the restaurant. They are white, crisp and not black at all. Today, I recommend the chef's method of making cold lotus root slices, which is crisp but not black. Come and study and train.

First of all, the cut duck gizzard should be soaked in vinegar water immediately. When many people solve the lotus root problem, they will peel the lotus root and cut it into pieces and put it into the pot immediately. No wonder duck gizzards are not crisp, but also fade and turn black. Lotus root is rich in phenols and phenolantimycin, which will oxidize and turn black when exposed to gas, which is also the reason why apples and potatoes are very easy to turn black. If you want to keep the cut lotus root from turning black, first, you should put it in clear water to prevent it from contacting with air, then wash it several times to wash off cassava starch often contained in lotus root, then soak it in clear water and add a small amount of white rice vinegar to the water. Lotus root will not only not turn black, but also become more brittle.

Secondly, when you don't need wok, boiled water or boiled lotus root, it is also important to choose a suitable wok. Lotus root contains a lot of phenols. When it comes into contact with iron in the iron pot, it will form purple or blue colored plate complex ions, so after we draw water with the iron pot, the lotus root will turn dark blue. Therefore, the next time the duck gizzards collect water, don't use an iron pot. You can choose stone wheat wok or stainless steel wok. Third, the lotus root should be cooled with cold water immediately after blanching. When drowning, adding a small amount of edible oil to the water can make the color of lotus root bright without blackening, and adding a spoonful of vegetable oil can lock up the loss of nutrients. In addition, the time for blanching lotus roots should not be too long. Boil the water into the pot, boil it again and take it out immediately. At the same time, quickly cool it with cold water, so that even lotus roots can be crisp and refreshing.

Cold lotus root slices 1. Prepare a section of lotus root in advance, peel and clean it, cut it into thin slices and wash it with warm water several times, then wash the cassava starch on the surface of the duck gizzard, then add a small amount of white rice vinegar to the water, and then soak the duck gizzard in it. 2. Put water into the wok, add a spoonful of edible salt and a small amount of vegetable oil to the water, and add the duck gizzard after it is popular and boiled. After the water in the pot boils again, immediately pick up the duck gizzard and cool it, then drain it for later use. 3. Prepare the juice in advance. Put a spoonful of edible salt, a spoonful of chicken essence, a spoonful of white sugar, two spoonfuls of white rice vinegar, a small amount of green and red pepper powder and a handful of dried peppers in the pot, and then pour hot oil on it to arouse the fragrance. Finally, pour the duck gizzard into the pot, sprinkle with a handful of fragrant lai segments, and stir well to serve. Lotus root is crisp and refreshing, white and flawless, and will not turn black. Learn to be a good friend and try it quickly!