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Lotus root, a staple in Asian cuisine, is not only delicious but also offers a variety of health benefits. With its crisp texture and subtle flavor, it makes for a versatile ingredient in many dishes. However, one common challenge when cooking lotus root is preventing it from darkening and maintaining its crispiness. In this guide, we will explore the techniques and steps to make crispy white lotus root while ensuring it remains clean and free from darkening. Whether you are new to cooking lotus root or have struggled to achieve the desired results in the past, this guide will provide you with valuable tips and tricks to master this culinary skill. So, let’s dive in and uncover the secrets to making crispy white lotus root that will surely impress your taste buds and guests alike!
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.
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In conclusion, making crispy white lotus root without darkening is a fairly simple process that can be achieved by following a few key steps. Firstly, it is important to thoroughly clean and prepare the lotus root before cooking, being mindful of preventing any damage or browning. Properly blanching the lotus root in cold water prior to frying is crucial in removing impurities and maintaining its vibrant white color. Additionally, adding some vinegar or lemon juice to the blanching water can further prevent discoloration. Once blanched, carefully patting the lotus root dry and allowing it to air dry for a short period helps to remove excess moisture, ensuring a crispy texture when fried. Finally, frying the lotus root in hot oil until it turns golden brown contributes to its overall crispiness. By following these steps and being mindful of the entire process, one can successfully make deliciously crispy white lotus root without the appearance of any darkening.
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