500 grams of lotus root, 15 grams of soy sauce, 6 grams of refined salt, 2 grams of MSG, 3 grams of chopped green onion, 3 grams of shredded ginger, and 3 grams of garlic slices.

1. Wash the lotus roots, peel them, cut them into slices, blanch them in boiling water to remove the moisture, and put them into a plate.

2. Place chopped green onion, shredded ginger and garlic slices on the lotus root slices, add soy sauce, refined salt and MSG, mix well and serve.

Ingredients: One fresh lotus root. Accessories: salt, sugar, white vinegar, chili oil, pepper oil, sesame oil, chicken essence.

Steps

1. Peel and wash the fresh lotus root 2. Cut the washed fresh lotus root into thin slices

3. Boil it in boiling water for about one minute 4. Take out the lotus root slices and soak them in ice water (this step is very important and affects the taste)

5. Add the seasonings and mix well

Method: Peel the lotus root and cut into thin slices, add boiling water Blanch until cooked through, remove, drain, and let dry. Sprinkle in shredded ginger, add sugar, white vinegar and a little salt and mix well.

Lotus root, garlic, shallot, sesame oil, chicken essence, soy sauce, vinegar, chili.

Steps

1. Peel and slice the lotus root, wash it in clean water, and blanch it in boiling water.

2. Then pour cold water, soak it in the cold water for a while, and pour a little vinegar (preferably white vinegar), so that the lotus roots will not turn black.

3. Cut the garlic into fine pieces and the shallots into small pieces.

4. Put the lotus root slices into a large bowl and add the chopped onions and garlic.

5. Pour in appropriate amount of soy sauce.

6. Pour in appropriate amount of sesame oil.

7. Pour in appropriate amount of chili oil.

8. Pour in appropriate amount of mature vinegar.

9. Add appropriate amount of chicken essence.

10. Stir evenly.

Two sections of lotus root, appropriate amount of garlic, appropriate amount of small red pepper, and appropriate amount of coriander. ?

Steps

1. Peel the lotus root and cut into thin slices, mince the garlic, cut the small red pepper into sections, and mince the coriander and set aside.

2. Add an appropriate amount of water to the pot. After the water boils, pour in a little cooking oil, then put the lotus root slices into the pot. Take them out after the water boils again. The lotus root slices should be quickly immersed in cold water, then drained and set aside.

3. Add a spoonful of salt and a spoonful of chicken essence to the lotus root slices, mix well, and then put the minced garlic on top.

4. Pour a little cooking oil into the pot. When the oil is hot, add small red peppers and Sichuan peppercorns and stir-fry until the peppers are red and fragrant.

5. Pour the oil and chili in the pot onto the minced garlic. The garlic aroma will come out immediately.

6. Stir in a little white vinegar, sesame oil, and coriander and serve. ?

1. For cold lotus root slices, it is best to choose the tip part of the lotus root, which has a crisp and tender texture.

2. Put the cut lotus root slices into water immediately, and then rinse them several times with clean water.

3. Lotus root slices are easy to mature, so do not blanch them for too long to avoid affecting the taste