Three tricks to distinguish bad lotus root from good lotus root

First, smell: sour lotus root can't be used. A good lotus root has sediment and rough skin, and it smells like mud when it is close. However, the lotus root soaked in citric acid is white and smooth to the touch, but it gives off a sour taste.

second, look at the color: under normal circumstances, the lotus root will change color after being left for a while, and even if it is left for a few days, it will still be as white as new. However, after cleaning, the lotus root will deteriorate rapidly, first yellow, and then black.

third, taste: if eaten raw, it means that the lotus root is probably soaked in acidic solution.

the method of sour and hot diced lotus root

ingredients

ingredients: lotus root 35g. Accessories: proper amount of oil, 1g of salt, 5g of chopped green onion, 3g of Jiang Mo, 4g of minced garlic, 15g of oyster sauce, 1g of tomato sauce, 4g of fresh soy sauce, 1g of soy sauce, 2g of cooking wine, 2g of white vinegar, 4g of sugar, 15g of clear water, etc. Seasoning juice: add oyster sauce, tomato sauce, fresh soy sauce, soy sauce, white vinegar, sugar, cooking wine, white pepper and clear water into the bowl, and mix well for later use

3. Prepare chopped green onion, Jiang Mo, minced garlic, dried pepper and shredded pepper

4. Blanch diced lotus root in boiling water for 2 minutes, then take it out and soak it in cold water. Stir-fry dried Zanthoxylum bungeanum with low fire, then take it out. 7. Stir-fry shredded chili, minced garlic, Jiang Mo and chopped green onion (half of them) until fragrant. 8. Add diced lotus root, add salt, stir-fry over medium fire for about one minute. 9. Pour in seasoning juice from step 2. 1.