There are many ways to eat lotus root, and the most nourishing is of course stew. As office workers, if we don't have enough time to cook a pot of old soup, we can also choose to cook it by stir-frying, cold salad or stir-frying. But no matter which way, if you don't pay attention, you will find that the lotus root is easy to turn black during cooking, and it is not delicious, or there is always an unbroken taste.
Therefore, there is also great controversy about the problem of lotus root blanching. After all, many people find that lotus roots are still black even after blanching. So, as a lotus root lover, I went to ask my uncle who has been a chef for many years. He told me that it was because we didn't make some details, so we couldn't compare with the smell outside. Do you need blanching? Let's share a fried lotus root slice!
Fried lotus root slices
Ingredients: lotus root (1); Dried peppers (4); Zanthoxylum bungeanum (15 capsules); Garlic (3 petals); Onion (2 knots)
Cooking method:
Step 1: Wash and peel the lotus root, and then slice it. If the lotus root node is not big, you can slice it directly. This finished product looks better. If the lotus root festival is big, you need to cut the lotus root in half first, and then slice it to avoid the lotus root slices being too big and uncooked.
Step 2: Quickly wash the cut lotus root in water for several times, then clean the starch in the lotus root until the water for washing the lotus root changes from white to clear, and then soak the lotus root for 5 minutes. Lotus root is easy to change color because the phenols in lotus root are prone to oxidation when they contact with oxygen. Soaking can isolate oxygen and delay the blackening process of lotus root.
Step 3: Pour water into the pot, add lotus root after the water boils, then pour a few drops of white vinegar, add a proper amount of salt to taste, stir evenly so that the lotus root slices are completely immersed in the water, and blanch for 30 seconds.
Step 4: Wash the cooked lotus root slices with cold water immediately, so that each lotus root is drenched with cold water, and then put them on a plate for later use.
Step 5: Cut the dried pepper, peel and slice the garlic, and cut the onion for later use.
Step 6: Pour the oil into the pot. When the oil temperature is 50% hot, pour in garlic slices, scallion, dried pepper and pepper and stir-fry until fragrant.
Step 7: Pour in lotus root slices, turn on the biggest fire and stir fry quickly, because it has been blanched before, and stir fry for about 2 minutes at most.
Step 8: Add the right amount of salt to taste, and put it out of the pot.
Finished product drawings:
Yi has something to say.
1, if you want to fry the lotus root white and crisp, you really need to blanch it. However, the blanching time should not be too long. Adding a small amount of white vinegar during blanching can prevent the lotus root from oxidation and blackening, and at the same time make the lotus root more crisp.
2, dried peppers and peppers are easy to paste, so the heat should not be too big when frying, otherwise the peppers will all turn black, affecting the finished product and taste.
Do you want to blanch the lotus root? I believe you already have the answer! If you like my article, please click collect, forward or share. If you have any questions or different production methods, you can also leave a message in the comment area to discuss. Pay attention to me and let's discover the beauty of food together!
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