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Lotus root, known for its delicate flavor and crunchy texture, is a popular ingredient in many Asian dishes. One of the key challenges faced by home cooks when preparing lotus root is maintaining its crispiness and beautiful white color. Lotus root tends to darken quickly once cut due to its high iron content and exposure to air. However, this shouldn’t deter you from enjoying this delectable vegetable in its most pristine form. In this guide, we will explore various techniques and tips to make crispy white lotus root while ensuring it remains free from any darkening. With a few simple steps, you can elevate your lotus root dishes to a whole new level of crispness and visual appeal. Let’s dive into the secrets of successfully cleaning and preserving the natural white beauty of lotus root.
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?
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!
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In conclusion, achieving perfectly crispy white lotus root while maintaining its pristine color can be achieved by following a few simple steps. First, selecting fresh and firm lotus root is crucial to ensure optimal results. Cleaning the lotus root thoroughly, removing any dirt or impurities, helps maintain its natural color. Soaking the sliced root in salt water helps to remove any impurities and prevent darkening. Parboiling the lotus root briefly before frying ensures a crispy texture without overcooking. Finally, frying the lotus root with a light coating of starch or flour creates a thin, crispy layer while preserving its white color. By following these techniques, anyone can enjoy irresistible crispy white lotus root while maintaining its natural appearance and taste.
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