4hw.com.cn: spareribs and lotus root soup is a favorite soup, but sometimes lotus root can't be stewed. Why is that? Today, Xiaobian will introduce to you how to do if lotus root can't be boiled? Why can't some lotus root be boiled?
How to do if lotus root is not rotten
Add a little baking soda, it will be more glutinous, and the taste will be better.
It's better to use the pressure cooker, which will be sticky and sweet, so you don't have to worry about it. You can cook it for a while. Your lotus root is powdery.
Of course, don't rule out that you buy this kind of crispy lotus root with nine holes, then how to stew it is not rotten. Pay attention to the next time you buy it!
Why can't some lotus root be boiled
Nine hole lotus root, also known as white lotus root, smooth skin, silver white, slender body shape, crisp and sweet to eat raw. This lotus root is characterized by crispness!
So what kind of lotus root is pink?
Pink lotus root is characterized by less water and higher starch content, so it is easier to boil. Even the same lotus root, different nodes also have different, the closer the root node, the higher the maturity, the more pink.
A simple way to tell whether lotus root is pink or not is to look at the color! Dark color and no gloss is pink lotus root, while white, smooth lotus root is crisp lotus root.
So if we want to eat pink lotus root, we will recognize the lotus root that looks a little yellow, rough surface, and has a lot of pockmarks!
Practice of spareribs and lotus root soup
Materials: lotus root: 1000 g, small row: 400 g, ginger: 1 large piece, Zanthoxylum bungeanum seeds: 5,6 grains, boiling water: appropriate amount
Steps:
1 small row of boiling water, to the bloody, ginger beat with the back of a knife.
Peel lotus root and cut into pieces with a hob.
3 after boiling water, add boiling water to stew, the meat is more tender. Add ginger, Chinese prickly ash, lotus root pieces, bring to a boil over high heat, turn to low heat and simmer slowly until small ribs are soft and rotten, lotus root noodles. Simmer in an electric saucepan for four hours.
In addition, do not stew lotus root in iron pot. Gallic acid, one of the rich polyphenols in lotus root, will form blue black substance after combining with iron ion. Stewing lotus root soup in iron pot can make lotus root soup into ink soup.