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Today for you to share a famous Jiangsu and Zhejiang dish "sweet and sour lotus root" home-cooked practice, lotus root has always been loved by people, and autumn is the season when lotus root is listed in large quantities, this time of year, it is also the season with the highest nutritional value of lotus root.
The lotus that is usually seen on the market can be simply divided into two kinds, one is a powder lotus, the color is darker, the skin is rough, the taste is soft, suitable for soup; the other is the crisp lotus, the skin is smooth and white, it is refreshing to eat, suitable for cooking and stir-frying. The lotus root that we are going to use today is this kind of crisp lotus, which is made of sweet and sour lotus after simple cooking. The following will share the method in detail for everyone, like friends come to learn about it.
【Sweet and sour root】
1. First of all, we prepare a section of lotus root, peel off the skin and wash it with water, first cut into thick slices and then cut into diced lotus, it is best to cut it into smaller and more flavorful, after cutting it well, soak it with water to avoid oxidation and discoloration, and wash and cut the shallots into green onions.
2. Then take a bowl to spice the sauce, add 2 grams of salt, 5 grams of sugar, 10 grams of balsamic vinegar, 8 grams of light soy sauce, 3 grams of dark soy sauce to adjust the base color, and then put in the appropriate amount of water, add a spoonful of starch to increase the adsorption of the sauce, stir evenly and set aside.
3. Below we blanch the lotus root, after boiling water in the pot on high heat, put the lotus root into the pot to control the dry water, quickly rinse the water for 30 seconds, the lotus root is poured out immediately after it is broken, rinse it with clean water to avoid softening at the residual temperature.
4. Heat the pot and add half a spoonful of vegetable oil, when the oil temperature is 50% hot, put in the green onion to stir-fry, pour in the lotus root that has controlled the water and stir it a few times, stir the juice into the pot and turn it into a high heat to collect the juice, so that the taste of the juice is fully integrated into the lotus root, sprinkle the green onion delicious before the pot.
Technical highlights:
1. The cut lotus root should be placed in clean water to isolate the air, so as not to oxidize and change color.
2. Be sure to put starch in the bowl ingredients, and use the characteristics of starch to meet the characteristics of hot gelatinization to make the lotus root more flavorful.
3. Blanching lotus root in advance can reduce cooking time and fry it more crisply.
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