How to stir-fry braised lotus root?
In the past 10 days, among the hot topics on home cooking on the Internet, the method of frying braised lotus root has attracted much attention. As a dish that combines nutrition and taste, the stir-fry method of braised lotus root is simple and diverse. This article will give you a detailed introduction to the purchase, processing and frying techniques of braised lotus root based on current hot topics, and also attach structured data for reference.
1. Selection and processing of braised lotus root
1.Buying Tips: Choose braised lotus roots with smooth skin, no damage, and uniform color. The texture of fresh braised lotus root is firm and heavy to the touch.
2.Treatment method: Wash the braised lotus root and then slice or dice it. The thickness is recommended to be 0.3-0.5 cm. If it is too thick, it will not be easy to taste. If it is too thin, it will be fried easily.
| Braised lotus root parts | Suitable for cutting | cooking time |
|---|---|---|
| lotus root festival | slice | 3-5 minutes |
| lotus root tip | Cut into pieces | 2-3 minutes |
2. Stir-frying method of braised lotus root
1.Classic stir-fry: Heat the pan with cold oil, sauté the minced garlic, add the braised lotus root slices, stir-fry quickly over high heat, add light soy sauce, salt and a little sugar to taste, and finally sprinkle with chopped green onion.
2.Innovative practices: Combined with the current popular hot and sour flavors, you can add pickled pepper and vinegar to make hot and sour braised lotus root, which is appetizing and goes well with rice.
| Stir-frying method | Ingredients | heat | Features |
|---|---|---|---|
| Stir-fried | garlic, salt | fire | Original flavor |
| Hot and sour | pickled pepper, vinegar | medium heat | Appetizing and refreshing |
| Soy sauce flavor | Doubanjiang | small fire | Rich and delicious |
3. Frequently Asked Questions about Fried Braised Lotus Roots
1.What to do if braised lotus root turns black?: Soak the cut braised lotus roots in clean water before frying to prevent oxidation and blackening.
2.How to make braised lotus root more delicious?: Marinate with salt for 5 minutes before frying, or cover and simmer for 1-2 minutes while frying.
3.Is the braised lotus root not cooked yet?: You can blanch it in water for 1-2 minutes before frying, or add a little water and simmer while frying.
4. Nutritional value of braised lotus root
Braised lotus root is rich in dietary fiber and multiple vitamins. It is a low-calorie and high-nutrition healthy food. The following is a nutritional comparison between braised lotus root and other common vegetables:
| Ingredients | Calories (kcal/100g) | Dietary fiber(g) | Vitamin C (mg) |
|---|---|---|---|
| Braised lotus root | 47 | 2.6 | 25 |
| Potato | 77 | 2.2 | 19.7 |
| carrot | 41 | 2.8 | 5.9 |
5. Creative combinations of braised lotus root
1.Stir-fried pork slices with braised lotus root: Stir-fry braised lotus root and lean meat slices together, a combination of meat and vegetables, balanced nutrition.
2.Stir-fried Braised Lotus Root Sausage: The salty aroma of the sausage and the crispness of the braised lotus root complement each other, making it a good choice with rice.
3.Stir-fried Shrimp with Braised Lotus Root: The freshness of seafood and the refreshingness of braised lotus root are perfectly combined, perfect for summer.
Through the above introduction, I believe you have mastered the frying skills of braised lotus root. Whether it is made in traditional ways or in innovative combinations, braised lotus root can become a delicious dish on the table. Try different cooking methods to find the one that best suits your taste!
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