Lotus root blanching water controversial? The chef tells you the right way, crisp and refreshing without blackening, don't make a mistake! As the saying goes: "Men do not leave the leek, women do not leave the lotus", it can be seen that the lotus root has many benefits for our female friends. Eating lotus root has a good tonic effect on female friends, mainly because lotus root contains vitamin C, dietary fiber and some flavonoid components, which can regulate the hormone level in the female friend's body and help eliminate toxins in the intestine, so as to achieve the effect of nourishing beauty, detoxification and slimming.
There are many ways to eat lotus root, the most nourishing of course is to use for stew soup, and as office workers, if we do not have enough time to cook a pot of old soup, you can also choose to stir-fry, cold mix or stir-fry and other ways to cook. But either way, if you don't pay attention, you will find that the lotus root is easy to blacken during the cooking process, not into the taste, or there is always a taste that is not broken.
Therefore, there is also a lot of controversy about the issue of blanching lotus roots, after all, many people even if they do this step of boiling water, they find that the lotus roots are still black. So, as a particular lover of lotus root, I specifically asked my uncle, who had been a chef for many years, and he told me that it was because we did less details, so it was not as good as the outside taste. Whether you need to blanch water in the end, we share it in detail with a "stir-fried lotus slice"!
Ingredients: Lotus root (1 section), dried chili pepper (4 pieces), Peppercorns (15 pieces), Garlic (3 cloves), White Green Onion (2 sections)
Step 1: Lotus root wash and peel, and then cut into thin slices, if the lotus root is not large, you can directly cut the whole thin slice, this finished product is more beautiful. If the lotus root is relatively large, you need to cut the lotus root in half and then cut it into thin slices to avoid the lotus root being too large and inconvenient to cook.
Step 2: Quickly put the cut lotus root into the water to wash several times, wash the starch in the lotus root until the water to clean 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 phenolic substances in lotus root are prone to oxidation reaction when they are in contact with oxygen, and soaking can isolate oxygen and delay the process of blackening lotus root.
Step 3: Pour water into the pot, add lotus root after the water boils, then pour a few drops of white vinegar, then add an appropriate amount of salt into the bottom flavor, stir well so that the lotus slices are completely submerged in water, blanch for 30 seconds.
Step 4: Blanch the lotus slices immediately rinse with cold water so that each lotus can be drizzled with cold water, and then plated for later.
Step 5: Cut the dried chili pepper into sections, peel and slice the garlic, and cut the shallots into white sections and set aside.
Step 6: Pour oil into the pot, when the oil temperature is 50% hot, pour in the garlic slices, green onion, dried chili pepper and peppercorns and stir-fry.
Step 7: Pour in the lotus slices, turn on the maximum heat and stir-fry quickly, because the water has been blanched before, so it can be fried for about 2 minutes at most.
Step 8: Add an appropriate amount of salt to taste, out of the pot and plate.
Finished product diagram:
1, if you want to fry the lotus root white and crisp, you really need to blanch the water this step. However, the time of boiling water should not be too long, and when boiling water, a small amount of white vinegar is added, on the one hand, it can prevent the lotus root from oxidizing and turning black, and at the same time, it can also make the lotus root more crisp.
2, dried peppers and peppers are easy to paste, so the heat should not be too large when boiling the pot, otherwise the peppers made will all become black, affecting the finished product and taste.
Do lotus roots need to be blanched? I'm sure you already have the answer! If you like my article, please click [Favorite], [Forward] or [Share], if you have questions or different production methods, you can also leave a message in the comment area to discuss. Follow me and let's discover the beauty of food together!