In fact, we have cooked the dish of cold lotus root slices for more than three times. On the whole, the only difficulty of this dish is that the lotus root slices turn black when exposed to water. Of course, crispness is also one aspect, but this is easier to solve. Generally, as long as you choose nine-hole lotus root, the taste will not be much problem.

Isn't it agreed that the air will be cut off quickly after cutting, so that it won't turn black? I did soak in water and added a lot of water. Why does it turn black when I put it in the pot? Take it out raw. If you don't take it out, it will get darker and darker. What's wrong with this link? Today, I will share some tips commonly used in restaurants to ensure that the cooked lotus root is as white as jade and more crispy.

Cold lotus root slices

1. First, we prepare a section of lotus root, peel it, wash it, cut it in half, and then cut it into thin slices.

2. After cutting, soak in clear water and pour in some white vinegar to further prevent the lotus root from oxidation and discoloration. This is the first detail of this dish.

3. Flatten garlic and cut into minced garlic; Ginger is cut into Jiang Mo; Wash shallots and cut them into chopped green onions; Cut two millet peppers into pepper rings and put them all together for later use.

4. Heat the oil in the pot. When the oil temperature is 70% hot, pour the hot oil into the prepared small materials to stimulate the fragrance of onion, ginger and garlic.

5. Next, we blanch the lotus root slices with water: boil the water in the pot, add a little white vinegar, pour the lotus root slices into the pot after the water boils, stir constantly to make them evenly heated, cook for about one minute, then pour out the lotus root slices, rinse them quickly with cold boiled water, and cool down to keep the taste crisp. This time, vinegar was added to prevent polyphenols in lotus root from combining with iron ions to form blue-black substances. Of course, if the lotus root is not cooked in an iron pot, the chance of blackening the lotus root slices will be greatly reduced.

6. Then put the drained lotus root slices into a basin, pour in the oil-soaked ingredients, add 2 grams of salt, 2 grams of chicken powder, 3 grams of sugar, 5 grams of white vinegar and 5 grams of sesame oil, stir them evenly with chopsticks, and serve.

Use the following ingredients and seasonings.

Ingredients: lotus root, ginger, dried red pepper, green pepper and millet pepper.

Seasoning: salt, white vinegar, monosodium glutamate, red oil and sugar.