Chinese Food
Stewed lotus root slices & bean skin
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Pickles or pickles. All over the country. Each place has its own flavor. Zhou x duck in Wuhan, Huang x Huang in Jiangxi, and Chaoshan's characteristic bitterness As a matter of fact, the way to make pickles is very simple. The taste is not good or bad. The key is that they can be made according to personal preferences
Cooking ingredients
Cooking Steps
Step1:The so-called old brine, as the name implies, is used brine. What is it used for? You can refer to the recipe secret sauce beef before. The brine used to make sauce beef will have the fresh flavor of meat. It will be more refreshing to use brine to make vegetarians. The reason why mineral water is used is to avoid the residual chlorine in tap water and other components affecting the taste of brine. If you have a filter in your home, you can also use the filtered water to make the brine bottom. Step 1: soak the sauce beef in brine overnight and clip it ou
Step2:Step 2: peel and clean the lotus root and slice it (please choose crispy lotus root. Try not to choose pink lotus root. Otherwise, a lot of starch will be produced in the process of stewing, which will lead to the paste pot
Step3:Step 3: soak the dried bean skin in cold water in advance and cut it into 45cm wide strip
Step4:The fourth step is to boil a pot of boiling water in a clean pot, drip a few drops of edible oil, and blanch the lotus root slices and the bean skin respectively to remove the special smell of the raw lotus root, the bean smell of the bean skin and the residual serous film. Blanching time should not be too long. Lotus root about 1 minute. Pea skin about 30 seconds.
Step5:Step 5: add a little mineral water and a small spoon of salt into the old brine. After boiling, add the boiled lotus root slices and dried bean skin control water. Mix well. Unlike meat, lotus root and bean skin do not need to be marinated for a long time. Otherwise, they are easy to break or melt. Put in the bean skin and lotus root slices. It only takes 810 minutes to turn off the heat.
Step6:Step 6 - marinate - it's the key to the best way to be even and tasty. Don't open the lid after turning off the fire. Wait for the temperature in the pot to gradually cool to the degree of not hot. It's about 30 to 40 degrees. Then open the lid. (if it is completely cooled and the oil film and other substances are formed, the color of the pickle will be affected.).
Step7:Step 7 - use chopsticks and spoon to separate the bean skin and lotus root slices. Strain the brine soup to dry as much as possible. Put it into the plate or fresh-keeping box, and put it in the refrigerator as soon as possible. If you open the lid and cool it completely, the color of the pickles will turn black again. Before eating each time, use clean chopsticks to pinch out a certain amount. Sprinkle with cooked white sesame seeds and decorate with two pieces of coriander. No need to reheat. In summer, it's a bit cold and cold. It's a comfortable experience. It's like a cold dish before eating in a restaurant. Of course, it's also a small wine dish for the world cu
Step8:
Cooking tips:Make sure to use old bittern instead of boiling it for a long time. Try to soak it in bittern. There are skills in making delicious dishes.
