Lotus root is white and crisp after blanching.

Sometimes the method is wrong, it is easy to turn the lotus root black, the finished product looks bad, it is difficult to have an appetite, or the pure white lotus root slice looks more beautiful. What should I do? Because it is a cold salad, many people just put lotus root slices in a pot and blanch them directly. In fact, it is wrong to do so. Without 1 step, lotus roots tend to turn black. Slice cold lotus root, step 1 is not directly blanched! Teach you a trick, lotus root slices are white and crisp!

This step 1 is a bubble. Sliced lotus root slices should be soaked in white vinegar immediately. Don't expose them to the air, and don't just wash them with clean water. After adding white vinegar to water, lotus root slices can be prevented from blackening, because vinegar can oxidize iron ions in lotus root. If you want lotus root slices to turn white, remember that the first step is not to blanch them directly in the pot, but to soak them in vinegar water!

Let's make a cold lotus root slice together. There are some small details in practice, which everyone should pay attention to.

First of all, choose fresh lotus root, and the knots at both ends are still there, so that the hole of lotus root will not be oxidized to black and it is not easy to drill dirty things. In addition, the lotus roots you bought should be cooked immediately, and don't stay overnight. I put it before, but I don't know what to do when I want to eat it.

Wash and peel the lotus root and cut it into thin slices. Slice the lotus root as thin as possible. If it's too thick, it won't taste good or look good.

Then add water and white vinegar to the basin, stir well, and put the lotus root slices into vinegar water. The water should be cold and soak for ten minutes without temperature.

Take it out and rinse it again. After adding water to the pot and boiling, add a little salt, pour in lotus root slices, blanch for 20 seconds, immediately remove them, and cool them in cold water. Take it out and put it on a plate.

Finally, add minced garlic, chopped green onion, millet pepper ring and pepper into the bowl, pour oil into the bowl, sprinkle with salt, sugar and white vinegar, and pour it on the lotus root. You can eat them.

When making cold lotus root, remember that lotus root is easy to oxidize and turn black after peeling. To avoid turning black, soak it in vinegar water to prevent exposure to the air. Lotus root will react with vinegar after soaking in vinegar, so it will not turn black.

Also be careful not to cook for too long when blanching. The time is too long, and the lotus root is neither brittle nor rotten, almost 20 seconds.

In addition, in the seasoning water, try not to put soy sauce, soy sauce and other colored seasonings, so as not to make the lotus root unsightly. Of course, if you love this bite, you can let it go.