Cold sweet and sour lotus root slices
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Du Juanhua gourmet
Published 154 cookbooks
watch out for
September is the best time to eat lotus root! When the weather turns cold, the lotus root is starched in the soil, and the taste becomes more crisp and sweet! Lotus root tastes much worse in July and August!
As long as there is ...
grade
Sweet in acid
Ingredients for 3 people.
Lotus root section 2
condiments
2 tablespoons of sugar, 2 tablespoons of sesame oil, 2 tablespoons of cold vinegar and 0.5 tablespoons of salt.
Cold sweet and sour lotus root slices in step 1
Lotus root will be peeled first. Cold or stir-fried lotus root, choose the top section of lotus root, because the top section of lotus root grows the latest in that year, and it tastes crisp and sweet without residue. If it is stewed lotus root, choose the middle and back two paragraphs. This kind of lotus root tastes more noodles and sweeter.
Second step
Peel the lotus root and cut it into thin slices. The thinner the lotus root slice, the easier it is to taste and the less likely it is to break. Sliced lotus root and washed with cold water.
Third step
Pour the water into the pot and bring it to a boil. Add lotus root slices and blanch for half a minute. When you see the lotus root slices change color, take them out immediately. Don't blanch lotus root slices for too long.
Fourth step
Put it in cold water immediately after taking it out. You can drink it once or twice as you like.
Step five
Then filter the water and add 2 tablespoons of sugar, 2 tablespoons of cold vinegar, 2 tablespoons of sesame oil and half a spoonful of salt. Knock the pot a few times to make the seasoning evenly wrapped on the lotus root slices. Marinate for a while and you can eat it!
Finished product map of cold sweet and sour lotus root slices
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Sweet and sour lotus root
Cold lotus root slices
Cold lotus root slices
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