Stir-fried lotus root slices do not change color, crisp and refreshing. Small tricks play a big role.

Stir-fried lotus root slices do not change color and are crisp and refreshing. Tips play a big role, and there are so many tastes and flavors in the hotel, which can be easily realized at home.

Lotus root has seven holes and nine holes. Generally, seven-hole lotus root is called red lotus root or noodle lotus root, and seven-hole lotus root is called red lotus root. Lotus root is yellowish brown in appearance, waxy in taste and high in starch content, so it is more suitable for steaming, boiling, stewing and stewing when cooking. We often use this lotus root to make soup. Nine-hole lotus root is called white lotus root or crisp lotus root, which is opened in Bai Lianhua. Nine-hole lotus root is white in appearance, high in water content, sweet and slightly sweet in taste and crisp in taste, so it is more suitable for stir-frying or cold salad. Even if you buy nine-hole lotus root, you should buy that kind of small and tender, which is addictive.

Well, the lotus root has been bought back. Let's take a look at how this fried lotus root slice is made.

Ingredients: lotus root 550g( 1 * * * 3 knots, actually 2 knots are enough).

Ingredients: 2 green peppers, 2 red peppers, 1 ginger, 1 garlic, 2 onions.

Seasoning: 5g of edible salt, 5g of edible oil, 5g of white vinegar, 5g of rice wine, 5g of sugar and 5g of starch.

Preparatory work:

1, peeled lotus root, washed with clear water, changed knives and cut into 1.5-2 mm slices for later use.

2. After washing the green and red peppers, remove the head and tail. After the middle is broken, the pepper seeds are removed and then sliced for later use. First, pepper seeds are not so spicy. Second, it looks more beautiful without pepper seeds. This dish is mainly colored with green pepper and red pepper.

3, ginger, garlic, shallots, chopped green onion for use.

4, 5 grams of starch, 20 grams of water, stir evenly into water starch for use.

Cooking method:

1, lotus root should be soaked in water immediately after cutting, otherwise the lotus root after peeling and cutting is easy to oxidize and turn black, and a small amount of white vinegar can be added. Adding white vinegar can effectively prevent lotus root from oxidation and blackening, and can give lotus root a certain whitening effect.

2. Put the pot on the big fire and boil the water. When the water boils, add 1 tbsp salt. The purpose of adding salt is to increase the bottom taste of lotus root.

3. Add a small amount of cooking oil. The purpose of oiling is to increase the gloss of lotus root.

4. Add a little rice wine. The purpose of adding rice wine is to increase the crispness of lotus root and keep its original color.

5. Drain the water soaked in the lotus root, pour the lotus root into boiling water, and turn it over several times to make it evenly heated. The water in the pot should not be too little, at least it should not completely cover the lotus root slices.

6, always keep the maximum firepower, as long as the water is turned on again, you can take the lotus root out. It should be noted here that lotus roots can't be cooked for too long, just blanch them. Then you may ask, what is the standard of lotus root cooking? Lotus root is a kind of food that can be eaten raw, so you don't have to be too entangled in it. Moreover, our lotus root slices are very thin. Just boil them in a little boiling water for more than 6 minutes.

7. Rinse the lotus root slices with cold water immediately after fishing out, so that the temperature of the lotus root slices will drop immediately, which can prevent the lotus root slices from oxidation and blackening, and also make the lotus root slices more crisp. Control the water after it is too cold.

8. Add hot oil to the hot pot. When the oil temperature is 50%, add ginger slices and garlic slices and stir fry. Speaking of which, let me talk about why we need to add ginger slices. We know that lotus root is cold and ginger is lukewarm. Adding ginger can achieve a harmonious effect. Adding garlic means adding a little garlic flavor, so that this fried vegetarian dish will add a heavy taste and not be so dull, but it should be noted that it should not be too much, just the right amount, and you can't do anything that affects the whole body.

9. Stir-fry ginger slices and garlic slices for up to 30 seconds, and the aroma will come out. At this time, you can pour the lotus root slices into the pot and sprinkle some water into the pot, so that it won't be so dry and the lotus root slices won't paste. It should be noted that there should not be too much water. If there is too much water, it will turn into boiled lotus root slices instead of fried lotus root slices.

10, stir-fry the lotus root slices for 30 seconds at most, then pour the green and red peppers into the pot and stir them together. There is another way to make peppers ripen faster, that is, pour the peppers into the pot when blanching the lotus root slices, which can save the time of frying later.

1 1. After the pepper is put into the pot, it takes at most 30 seconds for simple seasoning. This is fried lotus root slices, which don't need much seasoning. Add the right amount of salt to taste first. Lotus root doesn't take much salt, so you can add a little salt.

12, or a small amount of white sugar can be added instead of monosodium glutamate for fresh extraction. A small amount of sugar can not only refresh, but also neutralize various flavors. Adding a little sugar can't make you sweet, so don't worry about the problem that the food will be sweet.

13, it is enough to stir-fry lotus root slices with salt and sugar, because what we want is the freshness and crispness of lotus root, so too much seasoning will make lotus root lose its real taste. After adding the seasoning, you can sprinkle a little more water, which is more conducive to the melting of the seasoning and more evenly adsorbed on the lotus root slices, and no more water can be added.

14, add water, stir quickly and evenly, then stir the water starch again and pour it into the pot to thicken. Stir-fry the starch quickly after putting it in the pot, so that it is evenly wrapped on the lotus root slices, so that the lotus root slices will have a crystal clear feeling.

15, add chopped green onion into the pot and stir well. Adding chopped green onion will have a faint onion fragrance, and you can leave it out if you don't like it. According to the hotel's practice, the dishes will be sprinkled with a light oil to increase the brightness before cooking, and then they can be taken out of the pot and put on the plate after being stirred evenly.

Q: Can I add light soy sauce when seasoning?

Answer: Adding soy sauce will discolor the lotus root slices and lose their snow-white color, and the sauce flavor of soy sauce will mask the fragrance of lotus root and change the taste of lotus root, so adding soy sauce is not recommended.

Q: Can I add other ingredients to fried lotus root slices?

A: Of course, some restaurants will add some black fungus and yam when frying this dish. Soak dried auricularia auricula, stir-fry with lotus root slices and yam.

It's early autumn, and the heat wave is getting worse. This kind of ghost weather is most suitable for eating something light, which can open the door to appetite and bring a little coolness. Fried lotus root slices are such a refreshing dish, and the fresh air seems to dispel the heat wave and inner dryness.