Chinese Food
Two tips for making white, crisp and intact cold lotus root slices
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This cold lotus root is learned from my mother-in-law. It's one of my mother-in-law's specialty. It's never passed on. My mother-in-law is a recognized chef in our family. Cold lotus root slices are easy to be made into dark dishes by carelessness. The polyphenols in lotus root will combine with iron ions to form a purple or blue complex. That's why lotus root slices will turn black. Therefore, when lotus root slices are blanched, iron pot cannot be used. Stainless steel pot must be used. In addition, lotus root slices can not be stirred. They are easy to break and affect the beauty. Make sure to mix well.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Soak the dried peppers in hot water in advance.
Step2:Pour pure water into stainless steel pot. (can't use iron pot.) peel and wash lotus root. Cut into pieces.
Step3:Do not wait for the water to boil.
Step4:When the water is hot, the lotus root becomes translucent from white. Take it out and put it into cold water to cool it (pure water).
Step5:Pepper, shallot, small circle, garlic, ginger.
Step6:Lotus root slices control the moisture content. Add 1 teaspoon salt. Mix well in a hand pan (do not use chopsticks. Lotus root slices are easy to break).
Step7:Add white vinegar
Step8:Add sugar. Shake well.
Step9:Finally, add the garlic, ginger, chilli and shallot circles and mix them evenly.
Cooking tips:1. The lotus root slices should be put into the pot with cold water. You can't wait for the water to boil. When the water is boiled, the lotus root slices will be crisp. 2. You can't use chopsticks to mix lotus root slices. Lotus root slices will be broken, incomplete and unsightly. Just shake the basin with your hand. 3. Cut the lotus root and put it into the pot as soon as possible. If there is no time, put it into the pot with vinegar to prevent oxidation and blackening. There are skills in making delicious dishes.
