Speaking of some cold dishes that we usually make, I believe many people will have a special liking for cold lotus root slices. After all, cold lotus root tastes so tender and crisp. Although making cold lotus root seems simple, it really needs to master some skills. Let's briefly explain it for you today.
We also know that the cut lotus root is easily oxidized and discolored when exposed to the air, so the color of the lotus root slices made in this way will not be so ideal.
First, we prepare 1~2 intact lotus roots to ensure that the epidermis of the lotus roots is intact, remove the epidermis and then clean it, cut the lotus roots into thin slices, then soak them in clean water to avoid excessive oxidation of the cold lotus roots, and then wash the lotus roots several times to remove the starch left in the lotus roots.
Boil hot water in a pot, add a proper amount of white vinegar to the hot water, then add lotus root slices for rapid blanching, quickly remove the lotus root slices and put them in the cold boiled water for soaking and cooling.
Prepare the sauce of cold lotus root slices in advance, take a small bowl, add a proper amount of garlic, pickled pepper, salt, sesame oil, chicken white sugar and white vinegar into the small bowl, then pour the prepared sauce into the lotus root slices and stir well. Add chopped green onion and coriander to the stirred lotus root slices and serve.
The above is the practice of home-cooked cold lotus root slices. The lotus root slices made in this way are really crystal clear, sweet, sour and spicy, and the color is quite attractive. Moreover, the cold lotus root slices made in this way taste really crisp and delicious. In making this home-cooked cold lotus root slice, if you want to achieve the expected effect, you must ensure that the cut lotus root slices are thin enough. Besides, you must pay attention to avoid excessive exposure of lotus root slices to the air and oxidation, so friends who like this dish can try to make it.