[How to stew lotus root so powdery and rotten]
One of the techniques of stewing lotus root, choosing lotus root is the key, and choosing powder lotus root for stewed soup
There are two main types of lotus roots. One kind of lotus root is crispy, no matter how it is stewed, it will not be noodles. There is another kind of lotus root that is noodles and is easy to stew. Flour root is most suitable for making soup, because the starch content of flour root is relatively high, and it tastes powdery and glutinous after making soup.
How to distinguish between pink lotus root and crispy lotus root:
1. Look at the color of the lotus root's skin. The color is dark, there is no gloss, a little yellow, the surface is rough, and there are a lot of pockmarked lotus roots, generally powder roots. The color is whitish, relatively smooth, and generally crispy lotus, such as crispy and sweet when eaten raw.
2. Cut the lotus root and look at the number of holes. Pink lotus has 7 holes, and crispy lotus has 9 holes. This kind of 7-hole lotus root, also known as safflower lotus, has a brownish-yellow skin, a short and thick body, and a high starch content, which is more suitable for making soup or making glutinous rice lotus, and it tastes very powdery.
3. If it is the same lotus root, the coarser part of the middle and tail parts of the powder, the closer to the root of the lotus root, the higher the maturity, the more powdery, and the thinner head is more brittle.
The second technique of stewing lotus root, soak in salt water
After the skin of the lotus root is peeled off, cut into pieces and put into salt water, one can prevent the surface from oxidizing and blackening, and the second salt water impregnated lotus root, its cells will lose water due to the concentration of external liquid greater than the concentration of cell liquid, and will absorb more water in the process of stewing, which will make it softer and waxier.
Lotus root stewing technique 3, different pots and pans, choose different simmering time
1. Simmer in an electric pressure cooker, select the pork ribs button, and press for 12 minutes to soften and taste.
2. After the ordinary pressure cooker is gasped, turn down the heat and pressurize for 15 minutes.
3. If you use a casserole, boil over high heat for 5 minutes, turn to low heat and keep it slightly boiling for 45-60 minutes.
【Lotus root pork rib soup home-cooked method】
Lotus root pork rib soup is a famous dish in Hubei. The lotus root of the stewed soup should choose the noodles, if you want to fry the crispy one, it is better to choose it, and you can ask the seller to help.
Make:
1. Soak the purchased pork ribs in warm water for about half an hour.
2. Cut the lotus root into large pieces and soak them in salted water for later use (soak in water to prevent oxidation and blackening, and also to make it easier to stew).
3. Put the pork ribs into a pot of cold water, boil the water and skim off the foam, if there is too much blood, remove it and replace it with clean water. Then add the green onion, ginger and lotus root.
4. Next, close the lid of the electric pressure cooker and pressurize for 12-15 minutes.
6. After decompression, the lotus root pork rib soup is stewed, very soft and rotten, add a little salt to taste when eating.
Small Whispers:
1. Cook plain soup without adding salt.
2. Don't use spices such as large ingredients to rob the freshness of the main ingredients.
3. Simmering in a casserole over low heat is more delicious, and there is no time to use a pressure cooker to taste as good.