Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
About the cold mix lotus slices of this dish, in fact, we have done no less than 3 times, overall, the only difficulty of this dish is the problem of the lotus slices turning black in the water, of course, the crispness is also on the one hand, but this is easier to solve, generally as long as the choice of nine-hole lotus will not have too much problem in the taste. The focus is still on the issue of blackening at the first blanch of water, and it is also the most asked thing by fans.
Today, I will reiterate to you the details that need to be paid attention to to make this dish, in fact, it is very simple, as long as you master the 2 tricks, the lotus slices are crisp and flavorful, there is no problem with blackening, and it is guaranteed to be made as white and crisp as the restaurant sells.
【Cold Mix Lotus Tablets】
1. First of all, we prepare a lotus root, peel off the outer skin, wash it, cut the lotus root in half, and then cut it into thin slices.
2. After cutting, soak it in water, and at the same time pour some white vinegar to further prevent the oxidation and discoloration of the lotus flakes, which is the first detail of this dish.
3. Pat the garlic flat and cut into minced garlic; cut the ginger into minced ginger; wash and cut the shallots into green onions; two millet peppers, cut into chili rings, and put them all together for later.
4. Burn the oil in the pot, when the oil temperature is 70% hot, start the pot, pour the hot oil into the prepared small ingredients, and stimulate the aroma of green onion, ginger and garlic.
5. Below, we blanch the lotus slices in water: boil the water in the pot, add a little white vinegar again, pour the lotus slices after the water boils, keep stirring to make them heat evenly, cook for about a minute to pour out the lotus slices, and quickly rinse with cold boiling water to cool down and maintain a crisp taste. This time the vinegar is added to prevent the polyphenols in the lotus root from combining with iron ions to form a blue-black substance, of course, if the lotus is not boiled in an iron pot, the probability of the lotus flakes becoming black will be greatly reduced.
6. Then drain the lotus slices and put them in the basin, pour in the small ingredients that have been stirred up by oil, add 2 grams of salt, 2 grams of chicken powder, 3 grams of sugar, pour in 5 grams of white vinegar, 5 grams of sesame sesame oil, stir well with chopsticks, and you can eat on the plate.
Ah Fei had something to say:
1. The cut lotus slices are soaked in water and white vinegar is added to prevent oxidative discoloration.
2. Add white vinegar when blanching water, also to prevent the lotus flakes from turning black, because the iron ions in the iron pot are easily combined with the polyphenols in the lotus tablets to produce a blue-black substance, of course, the effect will be better without using the iron pot.
Well, this refreshing and appetizing cold mix lotus slice is ready, like friends quickly try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!