Why is the lotus root soup cooked in the restaurant outside white?

The restaurant's practice is definitely different from that of home cooking. Professional chefs will have professional practices, and the seasonings and ingredients used are not the same as those at home, so they will be somewhat different from those cooked at home.

First of all, let's talk about the lotus root soup made at home. Lotus root must be ground into powder. Seven-hole powder is less, and nine-hole powder is enough. You'd better buy that kind of mud lotus root. It's fresh and the stew is good. Wash the lotus root, change the knife, sprinkle with salt and marinate, stir-fry the ribs, and you can stew a pot of lotus root soup.

The above is basically a convention, but the restaurant outside is different from the hotel. They don't have that much time, and often just put it in the pressure cooker for 25 minutes. But the most important thing is that lotus root is not white. Just drop half a bottle of Sanhua milk and stir it, and it will turn white in an instant. This is the secret of lotus root soup outside.

Let's talk about three flowers and light milk. This thing has no side effects and everyone can eat it. It smells good, and it tastes a little when added to many dishes. But eating too much is not good for people. Therefore, Bian Xiao suggested that you should not put a lot of condiments at home, pay attention to nutrition, and keep the original taste best. Then, it's okay to eat white lotus root soup outside, just drink less soup. No problem, everyone can rest assured to eat!