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Today for everyone to share a sour and spicy lotus root method, lotus root is one of the dishes we often eat, lotus root is slightly sweet and crisp, can be eaten raw can also be used as a dish, lotus root emits a unique fragrance, also contains tannin, has a certain spleen and antidiarrheal effect, can enhance appetite, promote digestion, appetizer health and other effects.
Many people say that when doing at home, the lotus root always becomes purple, the lotus root becomes purple after cooking is the chemical reaction of the iodine element in the starch and flavoring salt inside the lotus root, soak it in the diluted vinegar before cooking the lotus root can isolate the lotus root from the outside air, and the role of bleaching lotus root, before cooking the lotus root may wish to use this method to soak a bubble, you can largely avoid the lotus root discoloration is a phenomenon, the following for everyone to share the method in detail, like friends come to learn about it.
【Sour and spicy lotus tablets】
1. First of all, we prepare the ingredients, the lotus root section is peeled clean and cut into thin slices, put in the basin with water, pour a little white vinegar to prevent the lotus root from oxidation and blackening.
2. A small piece of white green onion is cut into green onions from the middle, a few grains of garlic are cut into garlic slices, two millet peppers are cut into chili rings, a few green peppers are cut into chili rings, and a small piece of ginger is first cut into ginger slices and then cut into ginger, all put together in a small pot.
3. After the ingredients are ready, we blanch the lotus slices into the water, boil the water in the pot and pour a little vegetable oil, the vegetable oil can make the lotus slices appear oily and shiny, after the water is boiled, the lotus slices are poured into the pot, blanched water until the lotus slices are fished out, the general situation is poured out within 10 seconds after the water is boiled, rinsed quickly with cool water, and the cold water rinse can make the lotus slices taste more brittle.
4. Next we start cooking, pour vegetable oil into the pot, heat the oil and then pour the onion ginger garlic slices pepper ring into the pot, quickly stir-fry, stir-fry the aroma and pour in a little water, then we start seasoning, add 10 grams of balsamic vinegar, 2 grams of salt, 2 grams of sugar, 1 gram of chicken powder, and pour a little pepper salt after dissolving the seasoning.
5. Lotus flakes are not easy to taste, hook a little water starch, soup sauce fried until viscous after pouring lotus flakes, stir-fry until the soup wrapped in lotus flakes, so that the lotus slices and spices fully adhere to the taste, pour a little bright oil to brighten the color can be out of the pot and plate.
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