Guangdong April spring, really quite warm, the sun hanging high, the daily temperature has been maintained between 25 ~ 30 ° C, winter because of cold reasons, need to eat more protein, high calorie food, in order to improve the body's anti-cold ability, and in the spring is suitable for the public weight loss and fat loss, daily diet is recommended to low-fat low-calorie food as the theme, and rich in nutrients and dietary fiber, low-fat low-heat lotus root, has become a lot of people who are keen to lose weight and lose weight.
Lotus root, is a daily ordinary but delicious and nutritious vegetables, the taste is unexpected crisp and crisp and fragrant, the taste is light and sweet, the key is that the lotus root has a nutritional value that cannot be underestimated.
Lotus root is rich in starch, protein, iron, calcium, phosphorus and other trace elements, vitamin C, amino acids, grapes
Sugar, fenugreek, etc., but also contains a large amount of dietary fiber and mucus protein, to promote gastrointestinal peristalsis, regulate the spleen
Stomach, heat and greasy, etc. have a fairly good edible effect.
Cold mix lotus slices, belongs to the original taste and taste of lotus root dishes, cold mix dishes look at people feel very simple, think that the ingredients are blanched, and then mixed with the seasoning on the line, but when making cold mix lotus slices, the most likely problem is "lotus root a blanched water on the black hair soft", not only poor taste, ugly appearance.
How to prevent "lotus root blanching water will make black hair soft" is very simple, teach you 2 skills, make cold mix lotus slices, crisp white net delicious, let's learn with the deer.
◇ "Cold Mix Lotus Flakes & Material List":
Ingredients: Lotus root
Cold sauce: sesame seeds, chili noodles, millet spicy, minced garlic, pepper, aged vinegar, steamed fish sauce, chicken essence, salt, sugar
◇ "Production Process":
Step 1| rinse the mud on the lotus root skin first, then peel and then cut into thin slices.
(The thinner the lotus slices are cut, the blanching time can be greatly shortened, retaining the crisp taste of the lotus root, and the taste is better)
Step 2| want to prevent the lotus slices from turning black after blanching, can not cut well on the direct blanching water, put the cut lotus slices into the water, pour some white vinegar, soak for 10 to 15 minutes, you can effectively keep the lotus slices white and transparent, which is one of the techniques of cold mix lotus slices.
Step 3| boil the water in the pot, salt it down, pour the soaked lotus slices into boiling water for blanching, if the lotus root slices are cut as thin as the fawn, the boiling time is only 30 to 45 seconds is enough, after blanching, fish up, put into the cold water prepared in advance, let the lotus root slices cool quickly, is the second trick of cold mix lotus slices.
Step 4| Lotus root slices during the soaking of cold water, mix the cold sauce well, add sesame seeds, chili noodles, millet spicy, minced garlic, sesame pepper in the bowl, pour hot oil and fry incense, let the spicy flavor of the ingredients overflow, and then adjust the aged vinegar, steamed fish soy sauce, chicken essence, salt, sugar, mix well and use.
Step 5| drain the cooled lotus slices, put them on a plate, add green onions, chopped coriander, pour in the prepared cold sauce, mix well, and taste.
——Fawn said——
Lotus root blanching water will be black and soft? Teach you 2 skills, make cold mix lotus slices, crisp white net delicious, make cold mix lotus slices without black hair soft 2 tips are:
Tip 1, anti-blackening should first be soaked in vinegar water, lotus root slices off the outer skin cut and in contact with the air, the polyphenols contained in it will combine with iron ions, thereby forming a complex with purple or blue-black, this complex will be manifested on the lotus root flesh, so that we can see the flesh of the lotus root with the naked eye, saying that the simple point is that there is "oxidation", and the freshly cut lotus root slice is soaked in vinegar water, which can play a role in preventing oxidation and blackening.
Tip 2, after the prevention of soft boiling water, you should quickly soak in cold water, lotus root can actually be eaten raw, lotus flake blanching water is mainly to kill a killing, so the boiling time does not need to be too long, while the lotus flakes are blanched quickly soaked in cold water to cool, can play a cold and hot alternating to keep the lotus slices crispy taste.
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