1, prepare lotus root, coriander and osmanthus fragrans.

2. Peel the lotus root and cut off both ends.

3. Cut the grain with a meat cleaver.

4. Slice the lotus root.

5. Slice the parsley.

6. Boil the water in the pot and add the lotus root slices to cook.

7. Take out the lotus root slices, cool them in cold boiled water, and drain the water.

8. Add 1/3 tablespoons of salt and mix well.

9. Pour in 1 tbsp osmanthus.

10, add 1 tbsp apple vinegar (or 1 tbsp white rice vinegar).

1 1. After serving, sprinkle with coriander powder and drizzle with olive oil.

Other practices of lotus root:

First, stir-fry sliced meat with lotus root.

1. Wash pork belly, blanch in cold water for 20 minutes, remove, rinse and cut into pieces.

2. Wash the lotus root, cut into pieces and cut the millet into circles.

3. Heat the oil in a pan, add ginger slices and pork belly, stir-fry pork belly oil, and then add millet spicy.

4. After frying, pour in lotus root slices and fry until soft, add seasoning salt and soy sauce.

5. Sprinkle chopped green onion on the pot.

Second, cold lotus root silk

1. Wash the lotus root with clear water, cut it vertically into pieces, and then cut it into filaments.

2, red and green peppers, washed and shredded.

3. Boil the water in the pot, put the lotus root silk and pepper into the water and blanch for 30 seconds, then remove and drain.

4. Put the blanched vegetables into the pot and mix, add salt, soy sauce and sugar, stir well, and finally add some coriander.