What kind of lotus root is better for cold lotus root slices?

We all know that lotus root is a very popular food. There are many ways to eat it. Cold lotus root slices is a very common way to cook it. It is also a relatively simple way to cook it. Many people will cook cold lotus root slices at home. So what kind of lotus root is better to use for cold lotus root slices? Let's take a closer look!

What kind of lotus root is used for cold lotus root slices

To make a plate of delicious and good-looking cold lotus root slices, it is also important to choose the right lotus root. Generally, there are two types of lotus roots: crispy lotus root and soft lotus root. Crisp lotus root has less starch content, and tastes crispy, sweet and tender. It is usually used for cold salad and stir-fry. Pink lotus root has high starch content and tastes soft and glutinous, making it suitable for stewing and steaming.

Therefore, when making cold lotus root, we usually choose crispy lotus root. Crisp lotus root has a slender shape, smooth skin and white color; while pink lotus root has a thick shape, rough skin and pink-brown color. So you should be careful when choosing. Usually many crispy lotus roots are relatively tender. After growing in the field for a long time, they will become old and accumulate more starch, becoming pink lotus roots. Therefore, whether to eat crispy lotus root depends on the season. Generally, the lotus root in late summer is relatively crisp and suitable for making cold lotus root slices.

If there is no crispy lotus root, you can choose pink lotus root, but the lotus root slices will not be as white. As long as you don’t cook it for too long, it will still be crispy, but not as tender and crispy as crispy lotus root.

Tips for keeping lotus root slices from changing color

1. First of all, you should choose tender lotus root for the cold lotus root slices. Tender lotus root is crisp and has a low starch content. With a low starch content, it is naturally not easy to oxidize and turn black.

2. Secondly, after peeling and slicing the lotus root, rinse off the starch in time and soak it in clean water with white vinegar. The water blocks the lotus root slices from contact with the air. At the same time, white vinegar can inhibit oxidation and whiten the lotus root. The combination of the two will naturally prevent it from turning black.

3. When blanching the lotus root slices, you should use a stainless steel pot or aluminum pot. If you only have an iron pot, scrub the iron pot clean and blanch the lotus root slices in water containing white vinegar. This will prevent the lotus root slices from turning black to the greatest extent.

4. Avoid using aged vinegar or dark-colored seasonings when making cold lotus root slices.

How to make cold lotus root slices

① After cleaning the lotus root, peel it, cut it into slices with a stainless steel knife, and quickly soak it in cold boiled water. You can add a little white vinegar or citric acid to the water. (Tips: Pay attention to the key points. Use a stainless steel knife to slice the lotus root, and quickly put it into cold boiled water after cutting. It must be fast. Cold boiled water has less air content, which can prevent oxidation. Add a little white vinegar or citric acid to cold boiled water to change the reaction environment of polyphenols.)

②Put water in a clay pot and bring it to a boil. Quickly put the lotus root slices into the pot, blanch them for one minute, take them out, and quickly put them into a basin of cold boiled water to soak. You can add a little white vinegar or citric acid to the water. (Tips: Pay attention to the key points. Use a clay pot, never an iron pot. Blanch the lotus root slices for one minute, quickly take them out and put them into cold boiled water.)

③Put soy sauce, vinegar, sugar, salt, chicken essence, minced ginger and minced garlic in a bowl to make a bowl of sauce. Put oil in a pot, add a little pepper and stir-fry until fragrant, then pour the oil into the bowl of sauce.

④ Pour the sauce on the lotus root slices and mix well.