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Why does the lotus root that comes out of the mud without staining, and the lotus root that is clear and not demonized turn black in the pot? The hotel's cold mix lotus root is as white as jade, crisp and tender and fragrant, why does it become black and autumnal and have no appetite as soon as it reaches your own hands?
Doesn't it mean that after the good cut is cut, the air will be quickly isolated, and it will not be black? I soaked it in water, and added a lot of water, why does it turn black as soon as the pot is gone? Fish it out it is raw, do not fish it is also more boiled more and more black, in the end is the link is a problem, today, I will share with you a small skill commonly used in the hotel, to ensure that the boiled lotus root is as white as jade, but also more crispy.
【Lotus Root】
Lotus root is rich in iron, which will oxidize when heated, and the color will become darker. Therefore, it is best to cook with ceramic or stainless steel utensils, avoiding iron pots, aluminum pots and iron knives to reduce oxidation and blackening. When boiling, pour some white vinegar to keep the jade white water tender and unchanged from color, and it is not enough to soak one step.
【Cold Mix Lotus Root】
1. First of all, cut a platform on the side of the lotus root, so that it is more stable, it is not easy to rotate when cutting, cut the lotus root into even thin slices and put it into clean water, add a little white vinegar to soak for a while, so as not to oxidize and change color.
2. Cut the carrots into thin slices and set aside, adding a little carrot slice color to look better.
3. A few grains of garlic, put into the garlic mortar, add a little salt, salt can not only enter the bottom taste, but also prevent the mashed garlic from slipping; the mashed garlic paste is easier to taste, mashed into garlic paste and put it in a bowl for later.
4. Prepare a few strips of pepper, a few millet peppers, cut into rings and garlic paste together, and then put a small handful of white sesame seeds, a spoonful of cumin powder for later, do not like the taste of cumin, this can be ignored.
5. When the oil is 60% hot in the pot, pour the hot oil on the top of the small ingredient to stimulate the aroma, and then add 2 grams of salt, a little sugar, 10 grams of white vinegar and stir well.
6. Below, we blanch the carrots in water, and when blanching the water, you can put a little salt into the bottom taste. After the water is boiled, add the carrot and cook for 1 minute, the carrot is soft, and then pour it out after boiling, and put it in cold boiling water to cool.
7. Then, we blanch the lotus root in water as well. Boil the water again in the pot and add a little white vinegar, which can maintain the crispness of the lotus root as much as possible and prevent discoloration. After the water is boiled, add the lotus root, boil on high heat for 40 seconds and pour it out, quickly rinse with cool water to cool down, so that the lotus slices will be more crisp to eat.
8. After the lotus slices are cooled, control the moisture, put them into the basin, pour the mixed sauce into the pot and mix well, and marinate for 10 minutes.
9. Place the carrots on the plate in turn, then add the pickled lotus slices, pour the green and red pepper rings and serve.
Ah Fei had something to say:
1. After the lotus slice is cut, the air should be isolated, otherwise it is easy to change color.
2. After the carrots and lotus slices have been blanched in water, they should be cooled with cold boiled water or pure water, so that it is more crisp to eat.
3. Add white vinegar when the lotus root is boiled, which can try to maintain the crispness of the way to change color, and the boiling time is not easy to be too long, generally no more than 1 minute.
Well, this crisp and refreshing cold mix lotus root is ready, like friends quickly try it,
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