2. Accessories: garlic and red pepper.

3. Seasoning: soy sauce, white vinegar, sugar, sesame oil and salt.

4. Prepare a lotus root, cut off both ends and then cut off the skin, and then cut the lotus root into thin and even lotus root slices.

5, cut lotus root slices should be soaked in cold water, which can not only prevent oxidation and blackening, but also wash off the starch on the surface, so that the lotus root slices can maintain a crisp taste.

6. Prepare a section of green pepper and a section of red pepper, first cut into wide strips and then cut into granules, which can be used for color matching.

7. Boil some boiling water, pour in a little vegetable oil and blanch the lotus root slices for one minute. The blanching time of lotus root slices should not be too long, so as not to affect the taste after boiling.

8. When the lotus root slices are about to be blanched, add green pepper and red pepper to blanch for about 5 seconds.

9. After blanching the lotus root slices, remove them from the water and put them into cold boiled water. After a cold water, lotus root slices will taste more crisp.

10, prepare some garlic, chop it into minced garlic and put it in a bowl, then add a proper amount of red pepper according to your own preferences, burn some hot oil on it and fry it with high oil temperature.

1 1. Add a spoonful of white vinegar, half a spoonful of soy sauce, half a spoonful of sesame oil, half a spoonful of salt and sugar to the bowl, and fully stir the seasoning until it melts.

12, lotus root slices are cooled, drained, fished out and put into a large bowl, and then poured into the prepared seasoning juice.

13, fully stir the lotus root slices and the sauce, so that a "cold lotus root slice" can be served.