Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

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Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty


Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

Hello everyone, thank you for reading the article I shared. Today I want to tell you: "Ou Pian blanched water tends to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty! 』

Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

Lotus root is a common vegetable. Autumn is the time to go on sale. At this time, the lotus root is fresh and cheap, and it is most suitable for consumption.

Raw lotus root crisp taste, slightly sweet taste, when cooked soft face , eat a lot, such as lotus root spare ribs soup, spicy lotus root and so on. The lotus root is also a health food for medicine and food. Its roots, leaves, leaves, flowers and fruits are all treasures, and they can be used as medicine and have a good nourishing effect. The lotus root has high nutritional value and is rich in trace elements such as iron and calcium. It has the effect of replenishing qi and blood and enhancing immunity.

Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

Cold lotus root slices is the easiest way to do, but don’t underestimate it. Whether it is a big restaurant or a small restaurant, this cold dish is indispensable. When making this dish, many people have encountered a problem, that is, the lotus root slices are black!

In order to prevent the lotus root slices from turning black, many methods have been tried, such as soaking in water, adding white vinegar, etc., but they can only be kept white temporarily, and they will still turn black after the pot.

Today I will share with you a technique that my uncle who is a chef taught me to ensure that the lotus root slices are not black, white and crispy.

Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

Let’s share with you the specific methods of cold lotus root slices, and if you like to eat, please collect them.

【Cold lotus root slices】

Prepare fresh lotus root, green and red hot peppers, chives, garlic, salt, sugar, white vinegar, and cooking oil.

【practice】

1. Peel off the skin of fresh lotus root and wash it, especially in the lotus root hole. After washing, cut into thin slices, soak in clean water, add some white vinegar and stir evenly to avoid discoloration of lotus root slices.

Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

2. Peel the garlic and add some salt to mash it into garlic paste. After washing the green and red peppers, cut them into circles and put them in the garlic paste, then add appropriate amount of green onion, coriander, and cooked sesame seeds.

3. Pour an appropriate amount of cooking oil into the pot and heat it on high heat. When 70% of the heat is hot, pour it into a bowl of mashed garlic to stimulate the aroma and spiciness, then add an appropriate amount of salt and white vinegar, stir evenly with chopsticks, and the sauce is ready. .

4. Pour proper amount of water into the casserole, bring to a boil on high heat, add proper amount of white vinegar, pour in the lotus root slices and blanch for 1 minute, remove and soak in cold water for 2 minutes.

Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

Tips: Don't use an iron pan to blanch the lotus root. Lotus root is rich in iron, which will turn black when iron is oxidized. Therefore, do not use iron pots. It is best to use casserole, ceramic pot, stainless steel pot, etc., which can effectively prevent the lotus root slices from being oxidized. When blanching the water, add some white vinegar to prevent the lotus root slices from turning black. The blanching time should not be too long, just 1 minute, the taste is very crisp and tender. After blanching, quickly cool with cold water to keep it crisp.

5. Take out the lotus root slices, drain the water, and place them on the plate. Pour the prepared juice evenly on the lotus root slices. Don't eat it immediately after mixing. Marinate for 5 minutes before adding more flavor.

Boiled lotus root slices tend to turn black? The chef teaches you a trick to ensure that the lotus root slices are not black, white, crisp and tasty

6, 5 minutes later, a plate of white, crispy and tasty cold lotus root slices is ready, very delicious.

[Chef has something to say]

① Someone found that the lotus root slices turned black when cutting, because an iron knife was used, so try to use a stainless steel knife or a ceramic knife to cut the lotus root slices. The cut lotus root slices should be quickly isolated from the air to reduce oxidation and avoid blackening.

②When blanching lotus root slices, iron pots should not be used, but casserole, ceramic pot or stainless steel pot should be used.

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