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 relatively easy to solve. Generally, as long as you choose nine-hole lotus root, there will be no big problem in taste.

Isn't it agreed that the air will be isolated quickly after cutting, so that it won't turn black? I did soak it in water, and I added a lot of water. Why does it turn black when I put it in the pot? Take it out raw, and it will get darker and darker if you don't take it out. What is wrong with that link? Today, I will share with you 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 off the skin, wash it, cut the lotus root in half, and then cut it into thin slices.

2. After cutting, soak it in clear water, and at the same time 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 the garlic and cut it into minced garlic; Ginger is cut into Jiang Mo; Wash shallots and cut them into chopped green onions; Cut two millet peppers into Chili rings and put them all together for later use.

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

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

6. Then, drain the lotus root slices and put them in 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 on a plate.

The following ingredients and seasonings are used.

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

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