Several processing methods of lotus root

Lotus root is delicious, crisp, tender and juicy, and it can be eaten in a variety of ways. the following processing methods are recommended:

First, sweet and sour lotus root raw material selection: choose sturdy, tender fresh lotus root 50 kg, salt 2.5 kg, sugar 20 kg, vinegar 15 kg. Production process: cut the peeled lotus root into 1cm thick slices, boil thoroughly in boiling water, soak in cold water for 6 hours, control and dry. Boil the sugar and vinegar in the pot, cool and pour into the lotus root slices, soak for 3-4 days, pour the vat twice in the middle, and serve. The finished product is crisp, sweet and sour and delicious.

Second, the choice of preserved lotus root raw materials: choose meat white and tender, root stout fresh lotus root 50 kg, white sugar 35 kg. Cleaning, heating, peeling, slicing: rinse the lotus root pedicel, put it into a cold water pot, heat and boil until a little soft, you can use a bamboo stick to scrape off the skin out of the pot, cooling, scraping, cut into 1cm thick lotus root slices. Acid bleaching: put lotus root slices in rice soup or rice panning water for 1 week. Water drift: put the lotus root slices in clean water and bleach for 48 hours, changing the water 4 times. Sugar stains: put the lotus root slices into the jar and add cold sugar water for sugar stains. The next day, scoop the sugar water into the pot, boil to 103 ℃, then pour back into the lotus root slices and soak. Close the pot: on the fourth day, put the lotus root slices in the pot together with sugar water and cook for 30 minutes. When the temperature reaches 108 ℃, start the pot. Drying: the lotus root slices out of the pot are dried, that is, the finished product.

Third, lotus root slice cocoa sandwich raw material selection: the diameter of lotus root node is more than 5 cm, the skin color is light and fresh lotus root. Cleaning, scalding, slicing: wash the lotus root thoroughly, blanch the lotus root in boiling water for 10 minutes, move into cold water, and cut into 0.5 cm thick slices. Mix cocoa powder and egg white into a wet paste with 1pm of lotus root slices. Take two lotus root slices of similar size, coat one of them with a thin layer of cocoa syrup, press the other, put the sandwiched lotus root on a baking pan, send it to the dryer, bake at 60 ℃ until the sandwich is dry, then cool, and pack.

Fourth, lotus root powder raw material selection: choose fresh white lotus root, wash, cut off lotus root node, rotten tip, cut off the skin. Production process: the washed lotus root section is processed into lotus root pulp with a beater. Pour the lotus root paste into a white cloth bag, put it on the wooden frame on the cylinder surface, press it down with a board and stone, separate the lotus root pulp from the lotus root residue, take drinking water and stir, filter again, remove the lotus root residue in the bag, stir the lotus root paste fully, stand for more than 5 hours, remove the supernatant, the precipitated lotus root mass is wet lotus root powder, shovel off the wet lotus root powder surface scum, slice or crush the wet lotus root powder, spread it on the bamboo mat and expose it. Sun until the moisture content is less than 20%.