如何煮鲜莲藕?
Ingredients:
- 1 large bunch of fresh lotus root (about 1.5 kg)
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of ground white pepper
- 1/4 teaspoon of ground black pepper
Instructions:
- Prepare the lotus root: Wash and remove any dirt or debris from the lotus root. Cut the lotus root into 2-3 equal pieces, each about 20-30 cm long.
- Blanch the lotus root: Bring a pot of water to a boil. Add the lotus root and blanch for 3-5 minutes, or until the leaves turn bright green and the tender shoots are exposed.
- Remove the lotus root from the water: Drain the lotus root and immediately transfer it to a large bowl of ice water to stop the cooking process.
- Marinate the lotus root: While the lotus root is still in the ice water, combine the vegetable oil, salt, black pepper, white pepper, and black pepper in a bowl. Add the marinated water to the lotus root and let it soak for 30 minutes.
- Cook the lotus root: Bring a pot of salted water to a boil. Add the lotus root and cook for 10-15 minutes, or until tender and just cooked through.
- Serve: Serve the cooked lotus root hot with a dipping sauce of your choice.
Tips:
- For a more tender lotus root, use fresh and high-quality lotus root.
- If you don't have fresh ginger or garlic, you can use 1/2 teaspoon of dried ginger or garlic.
- Serve with a dipping sauce of your choice, such as soy sauce, oyster sauce, or chili sauce.
- You can also add other ingredients to the lotus root, such as shrimp, pork, or vegetables.
