How to make choking lotus root delicious?

The lotus root in Shaanxi tastes different from those in other places. One of the characteristics of Shaanxi lotus root is "crisp and tender without residue, and the lotus root is not connected", so this kind of lotus root is especially suitable for cold dishes. Lotus root has also become a dish with high appearance rate from star-rated hotels to street restaurants.

The skill of cooking is simple. The last step after cooking is to splash it with hot oil, accompanied by "baa ~ ~ ~!" With a sound, the fragrant smell came to the nose.

The addition of ginger powder greatly improves the taste of this dish, and it tastes particularly delicious! "

Composition details

condiments

A lotus root

Appropriate amount of ginger powder as auxiliary material

Appropriate amount of dried pepper

Appropriate amount of pepper particles

Half a spoonful of salt.

2 tablespoons white vinegar

Half a spoonful of sugar

2 tablespoons hot oil

Hot and sour taste

Xuan craft

It takes ten minutes.

Simple difficulties

Steps of frying lotus seeds

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1

Shaanxi Nine Eyes Lotus Festival.

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2

This kind of lotus root has a transverse diameter of 89 cm, fine texture, no residue, crispy and delicious.

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three

Peel and wash lotus seeds and cut them into thin slices. Blanch with boiling water, then wash with cold boiling water to keep the crisp and tender taste.

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four

Take a bowl, dry the cooked lotus seeds and put them in.

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five

Pour in the right amount of white vinegar.

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six

Add a little salt and sugar, and code dried Chili rings and Jiang Mo on the lotus.

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seven

Then put oil in the pot, throw a few peppers in, take out the peppers after the oil explodes, and pour the hot oil into the lotus.

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eight

Put a plate upside down in a bowl, stew 1 for 2 minutes, then mix well and serve.

skill

1, there is a trick, after pouring hot oil, it is best to cover and stew for a while, so that the hot air of the oil can be kept for a while, and the lotus seeds can fully absorb the aroma of the hot oil and taste more mellow.

2, you can choose your favorite vinegar, but white vinegar is the best, and it will not affect the color of the dish.

3. Don't scald the lotus root slices for too long. Just soak them in boiling water for a few seconds to avoid brittleness.

4. After the lotus is sliced, it is easy to turn black and the starch is oxidized after a period of time. If you don't fry the cut lotus immediately, soak it in cold water first, so that it won't turn black if it is isolated from oxygen.

5. The ratio of sweet and sour is generally 1: 2.

6. Finally, lotus seeds are delicious, and ginger, dried peppers and pepper are indispensable. Among them, ginger powder is particularly important, which is similar to the effect of "finishing touch" and especially enhances the taste. Try it if you don't believe me. A small amount of lotus seeds with ginger is absolutely different in taste!