How to make cold-fried lotus root? How to blanch lotus root without turning black

Lotus root is slightly sweet and crispy. It can be eaten raw or cooked. It also has a high medicinal value. Its roots, leaves, flowers, stamens and fruits are all valuable and can be used as tonic medicine. I believe everyone has found that the lotus roots we buy in life are easy to turn black when they are soaked in water. This is mainly because the polyphenols in them will undergo oxidation after long-term exposure to air. Today, Encyclopedia Knowledge Network will introduce to you how to make stir-fried lotus root and how to soak lotus root so that it does not turn black. I hope it can help you in your life.

Contents of this article

1. How to blanch lotus root without turning black?

2. How to make stir-fried lotus root

3. How to make lotus root delicious

How to wash lotus root without turning black

Lotus root is easy to turn black when blanched. It is recommended to add a few drops of white vinegar to the water before blanching, and then put the lotus root in, so that it will not turn black easily. The reason why lotus root turns black when blanched is that the polyphenols in it will undergo oxidation reaction after long-term contact with air, and acetic acid inhibits the catalytic effect of polyphenol oxides and prevents blackening.

When cooking lotus root at home, you will find that it will turn black once it is boiled in water. Although it still tastes crispy and tender, it looks very ugly. If you want to prevent the lotus root from turning black when boiled in water, you can add a few drops of white vinegar to the water when blanching, and then put the lotus root in to blanch it.

The reason why lotus root turns black is because it contains rich polyphenols. After being exposed to the air for a long time, these substances will undergo an oxidation reaction with the oxygen in it. The phenol oxidase in it will convert the classified substances into quinone polymers, which are dark brown in color.

The acetic acid in white vinegar can inhibit the catalytic action of polyphenol oxidase, thereby preventing the lotus root from turning black. The lotus root fried with vinegar will taste better, sour and crispy, and very refreshing. If you are afraid of sourness, you won’t be able to taste it even if you add less.

Which type of lotus root is better for stir-frying lotus root?

There are two kinds of lotus roots available on the market, namely seven-hole lotus root and nine-hole lotus root. The seven-hole lotus root is reddish-brown in appearance, contains more starch, and has a soft and glutinous texture rather than crispy, making it more suitable for making soup. The nine-hole lotus root has a silvery-white skin, and the nodes are slender and smooth, with a crisp and sweet taste, making it more suitable for cold dishes and stir-frying.

How to make cold stir-fried lotus root

Ingredients: 1 lotus root, 2 cloves of garlic, 3 dried chilies, 3g peppercorns, 1 coriander, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, appropriate amount of salt, a little chicken essence, appropriate amount of sesame seeds, and appropriate amount of cooking oil.

step:

1. Peel and slice the lotus root.

2. Boil water in a pot, put the lotus root in and blanch it for about one or two minutes. Remove from the water, rinse with cold water, and then soak in cold water for later use.

3. Chop coriander and red pepper into small pieces, and mince garlic.

4. Drain the lotus root and put it into a container together with the coriander. Add light soy sauce, balsamic vinegar, sugar, salt and chicken essence.

5. Put the minced garlic, dried chili and sesame seeds into a clean small bowl.

6. Put a proper amount of oil in the pot and heat it to 50% hot. Add the peppercorns and fry until fragrant, then remove and discard.

7. Pour hot oil over the minced garlic and red pepper in the bowl and fry until fragrant.

8. Then pour it into the lotus root and stir well.

How to stir-fry lotus root

How to stir-fry lotus root:

1. Prepare the ingredients: 3 to 5 pieces of lotus root, appropriate amount of green onion, 3 to 5 slices of ginger, 1 to 2 peppers, and 3 to 5 slices of carrots.

2. Pour a proper amount of oil into the pot. When the oil temperature is about right, pour in peppers, carrot slices, scallions and ginger slices. Stir-fry until fragrant, then pour in the chopped lotus root.

3. When the lotus root is cooked, add appropriate amount of chicken essence and MSG and serve.