How to make sweet and sour lotus root delicious
Sweet and sour lotus root is a classic home-cooked dish, sweet and sour, crispy and tender, and deeply loved by the public. Below, we will explain in detail how to make a delicious sweet and sour lotus root dish from aspects such as ingredient selection, production steps, skill sharing, and frequently asked questions.
1. Food selection
The first step in making sweet and sour lotus root is to choose fresh ingredients. Here are the main ingredients and their recommendations:
| Ingredients | Recommended |
|---|---|
| lotus root | Choose lotus roots with smooth skin, no damage, and uniform color. It is recommended to choose young lotus roots, which have a crispier texture. |
| sugar | Either white sugar or rock sugar can be used, rock sugar is easier to brighten the color. |
| vinegar | Rice vinegar or balsamic vinegar, rice vinegar has a mild sour taste, while balsamic vinegar has a stronger aroma. |
| Other seasonings | Light soy sauce, salt, starch, cooking oil. |
2. Production steps
The following are the detailed steps for making sweet and sour lotus root:
| steps | Operation |
|---|---|
| 1 | Peel and dice the lotus root and soak it in water (to prevent oxidation and blackening). |
| 2 | Add water to the pot and bring to a boil, add diced lotus root and blanch for 1 minute, remove and drain. |
| 3 | Prepare sweet and sour sauce: 1 spoon of light soy sauce, 2 spoons of sugar, 3 spoons of vinegar, a little salt, stir evenly. |
| 4 | Heat the pan with cold oil, add the diced lotus root and stir-fry until slightly brown. |
| 5 | Pour in the sweet and sour sauce, stir-fry evenly, and finally pour in water starch to thicken. |
3. Skill sharing
1.Lotus root treatment: Chopped lotus root needs to be soaked in water immediately to prevent oxidation and blackening.
2.Blanching time: The diced lotus root should not be blanched for too long, otherwise it will lose its crispy texture.
3.Sweet and sour ratio: The ratio of sweet and sour can be adjusted according to personal taste, usually 2:3 (sugar: vinegar).
4.Thickening Tips: Water starch should be added in small amounts multiple times to avoid being too thick or too thin.
4. Frequently Asked Questions
| question | answer |
|---|---|
| What should I do if the lotus root turns black? | Soak in water immediately after cutting, or add a little white vinegar to soak. |
| Is sweet and sour sauce too sour or too sweet? | The amount of sugar or vinegar can be increased or decreased appropriately to adjust to suit the taste. |
| Isn’t the lotus root crispy? | The blanching time should be controlled within 1 minute, and the heat should not be too high when frying. |
5. Summary
Sweet and sour lotus root is a simple yet delicious home-cooked dish. The key lies in the selection of ingredients and the control of heat. Through the above steps and techniques, I believe everyone can make a sweet and sour lotus root dish that is sour, sweet, crisp, tender and refreshing. Come and try it!
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