Hi @Hello everyone! I am the kitten of "Kitten Loves the Kitchen", and I meet you again today to share life, food, and happiness! Today, Mao Mao brings you a cold dish made from lotus root. The lotus root slices made in this way have a crisp texture, spicy and sweet taste, and are particularly appetizing. It is a cold dish suitable for making and eating in summer. I share it with you today. If you like it, you can give it a try.
Lotus root can be eaten raw or cooked. Eaten raw, it is crisp and delicious. It has the effects of clearing away heat and cooling blood, moistening the lungs and relieving cough. Eaten cooked, it has the effects of strengthening the spleen and appetizing, replenishing qi and blood, laxative and stopping diarrhea. Different ways of eating have different effects. You can choose the cooking method according to your needs. However, if lotus root is not cooked properly, it will easily turn black and taste bad, especially if it is cooked cold or stir-fried.
So how to make lotus root crisp and delicious without turning black? The recipe I share with you today " Stir-fried lotus root slices " is to tell you how to make lotus root without turning black and having a good taste. The preparation method is convenient and quick. ,save time and energy. If you are also interested, let’s take a look at how to make this quick salad dish!
——[ Stir-fried lotus root ]——
【Main ingredient】: 2 sections of lotus root
【Condiment】: 2 slices of ginger, 3-4 cloves of garlic, 4-5 dried chili peppers, 1 dozen pieces of Sichuan peppercorns , 2 chives, 1 spoon of salt, 1 spoon of sugar, 1 spoon of chicken essence, 2 spoons of white vinegar, 1 spoon of chili oil
- Production method and steps -
[Step 1]: Peel and clean the lotus root, then change it. Cut into thin slices with knife.
[Step 2]: Put the cut lotus root slices into a large bowl, add water to cover the lotus root slices and soak them to prevent oxidation and blackening.
[Step 3]: Cut the ginger and garlic into mince respectively, cut the chives and green onions into mince, cut the scallion leaves into inch sections, and cut the dried chilies into small sections, then put them on plates separately, and add a dozen peppercorns and dried chilies together. spare.
[Step 4]: Add water to the pot and bring to a boil over high heat. Add a spoonful of salt and 1 spoon of white vinegar. Wash the lotus root slices twice to remove the starch, then pour it into the pot, bring to a boil over high heat and cook for 2 minutes.
[Step 5]: Blanch the lotus root slices for two minutes, then take them out and soak them in the prepared boiling water.
[Step 6]: Soak the lotus root slices, take them out and dry them, drain the water, put them into the prepared large bowl, and add the onions, ginger, garlic, dried chilies and Sichuan peppercorns.
[Step 7]: Heat a spoonful of oil in a pot until it smokes, then pour it on top of the seasoning in the lotus root slices to bring out the aroma of the seasoning.
[Step 8]: When the aroma of the seasoning is stimulated, add 1 spoon of salt, 1 spoon of sugar, 1 spoon of chicken essence, 2 spoons of white vinegar, 1 spoon of chili oil, and scallions.
[Step 9]: Finally, mix evenly with your hands, put it on a plate, and serve!
- Cooking Tips -
The "Stir-fried Lotus Root Slices" that I shared with you today is ready. It is a simple recipe with a crispy texture, spicy and fragrant taste, sweet and sour Summer cold dish , this dish is especially suitable for eating when you don’t have an appetite in summer. It is very good with rice and wine. I don’t know if you like lotus roots made in this way. If you like it, give it a try, but be careful when making it. A few details.
(1) For lotus roots, choose lotus roots with no scars on the surface, white skin color, and plump appearance. This kind of lotus root is suitable for stir-frying or cold salad, and the tip part of the lotus root is best, as this part has a crispy taste.
(2) Soak the lotus root slices in water to prevent oxidation and blackening. The starch should be washed away before blanching the lotus root.
(3) When blanching lotus root slices, add a spoonful of salt and a spoonful of white vinegar. This will keep the lotus root slices white and not black.
(4) Do not use an iron pot for blanching water, otherwise the lotus root slices will oxidize and turn black.
(5) The oil temperature for stimulating seasoning should be high. High oil temperature can well stimulate the aroma of seasoning.
(6) should be mixed by hand when mixing, so that it can be mixed evenly and taste better.
The above content is the method of "stirring lotus root slices" that I shared with you. I hope it will be helpful to you. I will share it with you here today. Everyone is welcome to follow "Kitten Loves Kitchen" to reserve. I will update food recipes and techniques for you every day. If you have any comments or suggestions, you can interact with me in the comments below. Thank you for your support and company! See you tomorrow!
