2. After cutting, put it into a pot and add a few drops of white vinegar to prevent the lotus root slices from oxidation and blackening.
3. Next, cut a little auxiliary materials, slice a piece of ginger, then cut it into shredded ginger, and finally cut it into Jiang Mo, and put it into the pot.
4. First cut half a piece of red pepper into strips, then cut into red pepper granules and put them together with minced garlic.
5. cut the green pepper from the middle piece, remove the pulp, cut it into small pieces, and put it in the pot to color together.
6. Boil water in the pot, add a few drops of white vinegar to prevent the lotus root slices from turning black during blanching, then add a little vegetable oil to increase the brightness and color of the lotus root slices, and stir to melt.
7. After the water is boiled, add the lotus root slices and turn them over with a spoon several times to make the lotus root slices evenly heated.
8. Blanch the lotus root for about one minute, remove the lotus root slices, put them in a cold water basin for cooling, make the lotus root slices taste more crisp, and then pour them into a colander to control the water.
9. Start the pot again, add half a spoonful of cooking oil, and turn off the fire when the oil temperature is 70% hot.
10. Then pour hot oil on pepper and ginger to stimulate their fragrance.
1 1. Add 3 grams of salt, sugar 1 g, monosodium glutamate 1 g, white vinegar 10 g, add a few drops of sesame oil, and stir with chopsticks to melt the seasoning.
12. Pour the lotus root slices after water control into the vegetable-dressing basin, and then pour the freshly prepared juice.
13. Stir with chopsticks, The Mixing Bowl, and stir evenly. After all mixing, put it in a plate and serve.