Lotus root soup is moist and nourishing, which is very suitable for health preservation in early spring. Many people find that lotus root is not easy to boil, and the ribs cooked together are rotten, but the lotus root is still stiff. In fact, there is a little trick to cooking lotus root. If you learn this trick, you can boil it!

choose lotus root

as we all know, lotus root can be divided into pink lotus root and crisp lotus root. The taste of powdered lotus root is more powdery and glutinous, and it is easier to boil, so it is suitable for soup stew. Crispy lotus root is tender and juicy, with high moisture content, which is more suitable for frying. If you want to cook a pot of fragrant lotus root soup, you must first choose the right ingredients, and you must choose the pink lotus root with red meat.

but how to distinguish between pink lotus root and crisp lotus root? Don't worry, I'll teach you two tricks right away to easily identify pink lotus root and crisp lotus root.

Method 1:

The epidermis of lotus root is dull, dark in color and rough to the touch, and there are many pockmarks on the epidermis. The skin of crisp lotus root is shiny, white, fresh and smooth to the touch.

Method 2:

When selecting lotus roots, there is a simple skill, that is, gently break the lotus roots by hand, and there are connected lotus roots at the fracture, which means it is pink lotus roots. After breaking, the fracture is smooth and there is no lotus root silk, which means it is brittle lotus root.

Method 3:

You can also break a small piece of raw lotus root and taste it. The one with more starch and slightly astringent taste is pink lotus root; The crisp lotus root is sweet with less starch and more juice.

stew lotus root quickly

next, it's time to stew lotus root quickly. The curator has four tips. Friends who love lotus root soup, friends who love lotus root soup, come and learn quickly!

1. Soak in salt water

Peel and slice the lotus root, soak it in cold water to prevent it from oxidation and blackening, and add a teaspoon of salt to the water. Soak in salt and water for about 2 minutes, then put it in a pot and cook it over high fire, so that the lotus root will be crisp and rotten quickly.

principle: soaking in salt water can make lotus root cells lose water, so that plant cells have stronger water absorption ability in the process of heating and stewing, so that the cooked lotus root is more powdery, waxy and sweet, and melts in the mouth.

2. Add white vinegar

You can add a teaspoon of white vinegar to the soup of boiled lotus root in advance without soaking in salt water. The vinegar can not only refresh and flavor, but also promote the surface softening of lotus root and accelerate the boiling process.

Principle: Acetic acid can accelerate the decomposition of food. Adding proper amount of white vinegar to the soup can make the lotus root crisp and rotten easily. It should be noted that white vinegar should not be put in too much, which will easily affect the taste of food. 3. Add baking soda

If there is baking soda at home, it is also a good choice to treat it with baking soda before cooking lotus roots. Many people know that adding a little baking soda to stir-fry meat slices can make the meat more tender and smooth. In fact, put baking soda on the surface of lotus root, marinate it for ten minutes, and cook it directly in the pot without rinsing, which can also make the lotus root boil quickly.

principle: baking soda is alkaline, and it will react with food in the process of cooking soup, which can have the effect of fluffy food. Pay special attention to that the dosage of baking soda should not exceed 15g (one teaspoon is enough).

4. Boil in hot water

If the time is urgent, it is too late to use the above methods, but you want the lotus root to be cooked thoroughly and rotten quickly, you can also try boiling the soup in hot water, which will speed up the maturity of the food and make the lotus root stew rotten more easily.

However, although this method can make the lotus root boil faster, it may affect the delicious taste of the soup. After all, the most authentic and fragrant lotus root soup can be cooked slowly with a casserole. The best food takes time. Cleaning lotus roots

Lotus roots grow in the soil, and when they are dug out of the mud pond, it is inevitable that there will be a lot of soil in the lotus root holes, and it is also difficult to clean them. Let's try this method and let the mud run out of the soil by itself.

First, cut the lotus root nodes into pieces, put them in clean water, add a tablespoon of white vinegar and half a spoonful of salt to the basin, and then simply wash them, then put them into the basin and soak them for 1 minutes.

after p>1 minutes, the soil in the lotus root will run out by itself, and many black floating objects can be seen in the water, so that the lotus root hole will become clean. Rinse with clear water again, and the lotus root can be cooked in the pot.

Cooking skills

A whole lotus root has a slightly different taste. The top section is the freshest and tender, and can usually be eaten cold and raw; 2-3 sections have more mature starch, so it is appropriate to stew in soup; The tail sections are more suitable for fried food.

Lotus roots, like potatoes, are exposed to the air after being cut, and will soon be oxidized and blackened. When preparing vegetables, we can keep the cut lotus root white by soaking it in cold water. Add a few drops of lemon juice to the water to make the lotus root more crisp and fresh.

When the lotus root is cooked and fried with high starch content, it will become more sticky and sticky, and it is easy to stick to the pot and turn black. Therefore, when frying the lotus root, it is best to add a small amount of water to the pot while frying. The lotus root fried in this way looks good and delicious!

The lotus root used for soup is more suitable to be cut into pieces rather than slices, so as to avoid the lotus root from being boiled off, and the large lotus root is mixed into the soup, which is more nutritious and delicious.

the lotus root soup should be cooked in a casserole

it is not suitable to use an iron pot or a stainless steel pot to cook the lotus root soup, but it is more suitable to stew it in a casserole. This is because the tannin component in lotus root is easy to react when it meets the iron pot, and the color will become gray. Similarly, wok should be avoided when frying lotus roots.

Are you greedy and hungry after reading this article? Go and try a pot of lotus root soup!