Baoying fresh lotus root preservation cheats are open!Not black or rotten, the legend of pink lotus root from the field to the table
When autumn is getting stronger and the season of lotus root is quietly coming, for food lovers, there is nothing like a bowl of hot lotus root pork rib soup. And when it comes to lotus root, how can we not mention the hometown of lotus root in China - Baoying's pink root?The lotus root there, freshly dug up, can show its unique sweetness whether it is boiled in soup, stir-fried or fried. But lotus root has a headache: if it is not handled well, it is easy to turn black. Don't worry, today I will teach you a few tricks of fresh lotus root preservation secrets, so that your Baoying powder lotus root will always be white and tender!
If you want the lotus root not to turn black, the key is to start with why the lotus root turns black. Lotus root contains a substance called polyphenol oxidase, which reacts with oxygen in the air when the root is cut or broken, causing it to turn black. So, our goal is to find a way to suppress this reaction.
Method 1: Quick Solution
If you plan to use lotus root to cook right away, then the easiest and most effective way is to soak in water. Quickly put the sliced lotus root into clean water to isolate the air, and the lotus root will remain white and tender. Of course, this trick only applies to lotus root slices that are about to be served in a short period of time.
Method 2: Acid immersion method
If you need to store your lotus root slices a little, then consider using acid to help. Lemon juice and white vinegar are good choices. Put the lotus root slices into clean water containing acid, the acid solution can reduce the pH value of the water, thereby inhibiting the activity of polyphenol oxidase, and keeping the lotus root slices white. Remember to rinse with water before cooking!
Method 3: Blanching method
For lotus root slices that need to be stored for a long time, blanching is a good solution. Blanch the sliced lotus root in boiling water for a short time, just a few tens of seconds to a minute. This not only inactivates the polyphenol oxidase in the lotus root tablets, but also makes the lotus root tablets more crispy. Blanched lotus root slices can be drained, refrigerated and stored, and taken as you go.
Method 4: Refrigeration method
If you buy a whole root of Baoying Pink Lotus and don't plan to eat it right away, then the best way to store it is to put it in the refrigerator. Wrapping a layer of plastic wrap on the lotus root can prevent the lotus root from coming into contact with the air and delay the occurrence of oxidation reaction. Refrigerated lotus root can last for a few days to a week, and it is still as fresh as new when taken out for cooking.
After talking about the secrets of keeping fresh, let's talk about the delicious ways to eat Baoying powder lotus. Soup is one of the most classic ways to eat, and the powdered lotus root is stewed together with pork ribs, pig's trotters and other ingredients, and the soup is mellow and fragrant. Stir-fried lotus root slices can retain the original flavor of lotus root to the greatest extent, and only a little salt and chopped green onion can be stir-fried to create a refreshing and delicious home-style stir-fry. If you like deep-fried food, then the fried lotus root box is definitely not to be missed, the crispy skin is wrapped in soft and glutinous lotus root puree, and when you bite into it, it is crispy on the outside and tender on the inside, and it is extremely delicious.
Baoying's pink lotus root is not only delicious, but also rich in nutritional value. Lotus root is rich in nutrients such as dietary fiber, vitamins and minerals.
In this cold season, a bowl of hot lotus root soup will not only warm your stomach, but also your heart. After mastering these cheats for keeping fresh lotus root, you can enjoy the deliciousness and health brought by Baoying Pink Lotus anytime and anywhere. Give it a try!Let Baoying Pink Lotus become a regular guest at your table!