What should I do if the lotus root turns black every time I fry? Remember this little secret, each lotus root is fragrant and crispy

What should I do if the lotus root turns black every time I fry? Remember this little secret, each lotus root is fragrant and crisp

Lotus root is one of the delicacies that many families will eat, whether it is used for stewing soup or cold dressing, it is very good food. Especially the cold lotus root is crunchy and very appetizing. But few people will eat lotus root fried, if accidentally, lotus root will become black. It doesn't taste so crispy anymore. So many people would not choose the cooking technique of frying to cook lotus root. So how can the lotus root be fried so as not to turn black?

It is well known that lotus root has a very good health care function. The favorite in autumn is to eat lotus root. It is best to choose pond lotus root, which will be better than field lotus root. How to distinguish pond lotus root and field lotus root? Generally, pond lotus root has nine holes and field lotus root has eleven holes. Choose some plump and unbridled pond lotus roots, and you can start cooking today. Today, the editor will teach you how to make delicious fried lotus root without turning black.

【Fried lotus root】

Ingredients: lotus root, ginger, garlic, oil, green onion, salt, Pixian bean paste, light soy sauce, white sugar, oyster sauce, rice vinegar, corn starch.

Practice:

1. First, prepare all the ingredients that we need for this dish in advance, rinse the lotus root with clean water, peel off the skin of the lotus root and cut into slices. Finally, cut into strips, then prepare a bowl of water, pour a few drops of white vinegar into the water, and soak the newly cut lotus root strips in water with vinegar for 5 to 10 minutes, so that the lotus root strips are fried Don't be afraid of going black.

2. Then prepare the ingredients, chop garlic into minced garlic, chop ginger minced ginger, green onion and chopped green onion. Then you can adjust the sauce, prepare a bowl, pour 1 tablespoon of light soy sauce, 2 tablespoons of sugar, salt, 1 tablespoon of oyster sauce, 4 tablespoons of water, 3 tablespoons of rice vinegar, and finally add 1 tablespoon of cornstarch and mix well.

4. Then put the just soaked lotus root strips in a pot and blanch water, don’t forget to add 1 tablespoon of salt to the water, blanch it for two minutes, remove it, over cool water, so the lotus roots will be more crispy . Then you can start frying.

5. Then prepare a pot, start the pot and add oil, wait until the oil temperature is 50% hot, pour the onion, ginger, and minced garlic until fragrant, stir fry and add the bean paste, use After sautéing the red oil on a slow fire, add the blanched lotus root strips. After the lotus root strips are evenly coated with the sauce, pour in the adjusted sauce. After frying until it is thick, turn off the heat and remove the pan and sprinkle with chopped green onion. Such a stir-fried lotus root is completed.

Everyone must try this approach. It’s super delicious. Don’t forget to follow the editor, there are more food dynamics and food practices waiting to be shared with you!

Text/Small belly few