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Introduction: Want to stew the lotus root to powder? Teach you 3 tricks, soup fresh lotus glutinous meat rotten, kitchen white can also be done!
In the blink of an eye, it is a good time to eat lotus root, I believe many friends are very excited about it, after all, the nutritional value of lotus root is very high, and the cooking methods are diverse, no matter how to cook will be very delicious, in the cold winter, to a bowl of hot lotus soup is a very happy thing, not only can warm the body but also warm the heart, lotus soup must be the lotus stew powder rotten to be delicious, but many friends in the stew lotus soup found that lotus root how to stew is not rotten, eat very crisp, and there is no delicious in the hotel.
So what exactly is the cause of this? In fact, it is very simple, because we did not choose the right lotus root when choosing, so there will be such a situation, see here, I believe many friends will have some doubts, lotus root does not all look like a look? Why should we be separated? In fact, the lotus root has 7 holes and 9 holes, different lotus roots need to use different cooking methods, only choose the right way, in order to make the lotus root more delicious and delicious, we will learn these 3 tricks below, as long as you learn, the stewed lotus soup will be soup fresh lotus sticky meat rotten, even the kitchen white can learn.
1, choose the lotus: 7 holes of lotus root is suitable for stew soup, 9 holes of lotus root is suitable for stir-frying, 7 holes of lotus root skin is brownish yellow, touch some rough, there will be some ponychi on the top, the figure is relatively short and thick, the starch content is also relatively high, if it is the same root, the middle and tail of the coarser place to eat will be more powdery, near the root where the maturity will be higher, the fine part of the maturity is relatively low, eat it is more brittle, not so powdery.
2, light brine: when stewing lotus soup, we must not directly go to the pot, to know that the lotus is very easy to oxidize and blacken, we must put it in light salt water after processing the lotus, soak it for a period of time, so that not only can prevent the lotus from oxidation and blackening, but also can make the lotus become more soft and sticky, and the taste will be better, so we must not forget this step.
3, control time: different pots and pans in the cooking of lotus time is also different, we only know how much time is needed for the corresponding pots and pans, so that the lotus becomes more soft and rotten, such as the electric pressure cooker only needs 12 minutes to be able to press soft and rotten, while the ordinary pressure cooker has to wait for the gas to be pressed with a low heat for 15 minutes, and the casserole should be boiled after cooking with a low heat for 1 hour, only when the time is in place, the lotus will be stewed soft and rotten, and the soup will be fresher.
Having said so much, I believe that many friends are still a little unclear about how to stew lotus, so let's continue to look at the simple process of stewing lotus, only in this way, for the kitchen Xiaobai, can we master the method of stewing lotus soup faster, so don't say much, directly to everyone on the dry goods.
【Stewed lotus soup】
The ingredients we need to prepare are: 7-hole lotus root, ribs, onion and ginger to taste, salt, monosodium glutamate, cooking wine and other commonly used seasonings in the home.
Then we deal with the ingredients: the ribs are washed and soaked in cold water for half an hour, so that the blood inside can be removed, then the cold water is put into the pot, add the appropriate amount of green onion ginger and cooking wine, boil and skim the foam until the water becomes clear, at this time we fish out the ribs to wash and spare, put the ribs in the casserole, add enough hot water, put in the green onion and ginger, bring to a boil on high heat and turn to a low heat and simmer slowly.
During the period we process the lotus root, peel the hob into pieces, and then put into light salt water soaked for 10 minutes, this time the rib soup is stewed, put in the lotus root to continue to cook slowly, boiled after about 1 hour or so of time, you can start seasoning, put in the appropriate amount of salt, MONOS glutamate, and finally sprinkle some green onions, out of the pot to enjoy the food, the lotus root soup at this time is very delicious, and the lotus root is still very soft and sticky, the ribs are soft and rotten, let people drink can't stop.
In winter, we must drink more lotus root soup, not only can replenish blood and deficiency, but also make us feel very warm, so, I hope you do not miss it, quickly learn it, even if you are a kitchen white, as long as you do it according to this method, you can easily make this lotus root soup.
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