You are viewing the article How to make crispy white lotus root, clean pus without darkening at Thptlaihoa.edu.vn you can quickly access the necessary information in the table of contents of the article below.
Lotus root, with its distinctive and delicate flavor, is a popular ingredient in Asian cuisine. Its unique texture and nutritional properties make it a versatile addition to various dishes. However, one common challenge when cooking lotus root is maintaining its pristine white color while achieving a crispy texture. The lotus root tends to darken easily when exposed to air, leaving some cooks wondering how to achieve that perfect crispy white lotus root without any unsightly discoloration. In this guide, we will walk you through the steps to properly clean and prepare lotus root, while sharing tips and techniques to ensure it remains beautifully white and crispy when cooked. Whether you are a seasoned cook or a novice in the kitchen, you will discover helpful tricks to master this delicious and visually appealing dish. So, let’s dive in and unlock the secrets to making crispy white lotus root without any darkening!
Lotus grows in the swamp, so the fresh lotus roots when taken in the swamp are also black because of being stuck in the mud for too long. In addition, when you break the lotus root in half, the secreted plastic part will also make the lotus root black. So, when buying fresh lotus root for preliminary processing, you need to soak the lotus root so that when processing it will be crispy and spongy. and has a beautiful white color.
What is lotus?
What is lotus?
The lotus leaf is the youngest part of the lotus leaf stem, located close to the base of the lotus plant . When the young lotus leaves have just grown and floated to the surface of the water, the leaves are still rolled into a circle, people will use their hands to bring them along the lotus leaf stalk down to the lotus root, both slightly withdrawing and breaking to get it all. the most delicious part.
Lotus root is milky white, crispy, cool to the touch . This is a raw material for food, can be eaten raw as fruit, made a mannequin, or cooked into very delicious and nutritious dishes such as salad, stir-fry, mannequin, tea, hot pot stew… Not just a dish. It is a food that many people love, it is also a food that contains many nutrients that are beneficial to health.
Health benefits of lotus root
Lotus root can be eaten raw, mixed with salad or processed into many nutritious dishes such as lotus root tea, lotus root stew, stir-fried beef with lotus root… Not only is it a delicious and easy-to-make dish, lotus root is also delicious. Many people love it because it contains many nutrients that are beneficial to health .
According to Oriental medicine, lotus root has a sweet taste, warm properties, has the effect of clearing heat, detoxifying the body, and protecting a healthy liver . Regularly eating lotus root helps the digestive system work effectively, tonic blood, improves the immune system, and prevents the accumulation of bad cholesterol in the body. For postpartum women, lotus root has a sedative effect, preventing postpartum depression.
Lotus root contains up to 44mg of vitamin C and many minerals, vitamins A, B, C to help promote cell metabolism, prevent rough skin and make skin smooth, white and pink naturally. Lotus root can be eaten all year round, but in the fall, lotus root is harvested, so it has a special crunchy taste.
Preliminary preparation of lotus root with vinegar and sugar
After washing the lotus root, break the lotus root into small pieces from 4-6 cm, then immediately soak in a mixture of: 150ml of vinegar, 200g of sugar and 2 liters of water.
Cover with cling film and place in the fridge for 1 day, then take out and use. Along with that, the sugar makes up the aroma along with the cool temperature, which will help the lotus roots to become more crispy when processed.
Preliminary preparation of lotus root with lemon and salt
If you want to not be black, you can also use a mixture of lemons and diluted salt water to soak. You just need to prepare 5 lemons and a little salt with 1.5 liters of water. Cut the lemon in half, squeeze out the juice, then add the salt to the mix.
Before preparing the dish, you just need to soak the lotus root in this mixture for 22-24 hours at a cool temperature of 5-10 degrees, then take it out for processing . As simple as that, you will have pure white lotus root, delicious crispy to process.
Preliminary preparation of lotus root with ice cold water
After buying the lotus, remove the shell, cut it into pieces, and split it thinly. The way to soak the white lotus root is to put the lotus root in ice cold water diluted with a little salt and lemon to clean it . You can replace the lemon brine with a mixture of vinegar and alum.
Ice cold water has the effect of helping the lotus look crispy, hard, beautiful white. Note not to soak in salt water because if the amount of salt is not appropriate, it can cause the lotus root to become soft, flatten, and lose its crispy taste .
After washing clean, white lotus roots, the way to preserve fresh lotus roots is to continue soaking them in ice cold water until use. Avoid drying at room temperature because the outer part of lotus root is easy to darken.
Hope the above information has helped you have more information to prepare the lotus root to be both clean and not dark, making the dish more delicious!
See more cooking tips in the Life Tips section.
See more:
>> Preliminary ways of preparing fresh bamboo shoots that are not bitter but still delicious
>> Telling you how to properly prepare artichoke flowers to cook without bitterness
>> How to prepare bitter melon without worrying about being bitter
Good experience Thptlaihoa.edu.vn
In conclusion, making crispy white lotus root and ensuring it remains clean and free from darkening can be achieved through a few simple steps. By utilizing the proper cleaning techniques, such as soaking in vinegar water, removing the brown skin, and slicing it thinly, we can ensure a clean and fresh lotus root. Additionally, the technique of blanching the lotus root before frying it helps to maintain its natural color while achieving a crispy texture. Further, incorporating cornstarch or rice flour as a coating agent enhances the crunchiness and prevents the lotus root from absorbing excessive oil. By following these guidelines and experimenting with different seasonings and dipping sauces, one can enjoy a delightful and mouthwatering dish of crispy white lotus root without the worry of it darkening or losing its crispiness.
Thank you for reading this post How to make crispy white lotus root, clean pus without darkening at Thptlaihoa.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
Related Search:
1. What is the best way to clean white lotus root without darkening?
2. Tips for keeping lotus root crispy when cooking.
3. How to prevent white lotus root from turning brown when cutting.
4. Traditional methods for preparing crispy white lotus root.
5. Top techniques for achieving crispy lotus root without browning.
6. Secrets to maintaining the whiteness of lotus root when cooking.
7. How to store lotus root to keep it fresh and crisp.
8. Common mistakes to avoid when cooking white lotus root.
9. Cookbooks with recipes specifically for crispy lotus root.
10. Expert advice on making perfectly crispy white lotus root.