Method 1 of cold lotus root slices: wash lotus root and slice it, then boil the water. After the water is boiled, put the lotus root slices down and cook for about three minutes. Picking up the lotus root slices and soaking them in cold water is the most important step, otherwise the lotus root slices will not be brittle. While soaking lotus root, cut some chopped green onion, coriander powder and garlic powder into a bowl, add soy sauce, vinegar, a little salt and sesame oil, and stir well. Pick up the lotus root slices with a colander, drain the water, put them on a plate, and pour in the prepared seasoning.

Method 2 of cold lotus root slices: lotus root, dried pepper, onion, sugar, salt, monosodium glutamate and mature vinegar. Peel and slice the lotus root for about two minutes, and it won't be crisp and delicious after a long time. Put a little oil in the pot, saute the red pepper, let it cool, pour it into a container with lotus root slices, add various seasonings and mix well.

Method 3 of cold lotus root slices: lotus root 500g, 15g soy sauce, 6g refined salt, 2g monosodium glutamate, 3g chopped green onion, 3g shredded ginger and 3g garlic slices. Wash the lotus root, peel it, cut it into pieces, scald it with boiling water, control the moisture, and put it in a plate. Add chopped green onion, shredded ginger, sliced garlic, soy sauce, refined salt and monosodium glutamate into lotus root slices and mix well.

Method 4: lotus root 500g, salt 1g, sugar 20g, vinegar 10g, onion 10g and ginger 10g. Wash the lotus root, cut it into thin slices, blanch it in a boiling water pot, take it out and let it cool, and put it on a plate. Cut the onion and chop the ginger. Mix salt, sugar, vinegar, cold water, onion and ginger and pour them on the lotus root slices.

Production essentials: It is best to wash the lotus root after cleaning and slicing, because there is mud in some holes of the lotus root. After blanching the lotus root slices, remove the lotus root slices and soak them in ice water, otherwise the taste will be affected and they will not be crisp.

Nutritional value of lotus root

Lotus root has a high iron content and is quite suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, but also contains a lot of vitamin C and dietary fiber, which is very beneficial to all people with weak constitution such as liver disease, constipation and diabetes. Lotus root is rich in trace elements such as iron and calcium, and also rich in protein, vitamins and starch, which has obvious effects of invigorating qi and blood and enhancing human immunity. Lotus root is also rich in vitamin K, which can contract blood vessels and blood. It is very suitable for women with congestion, hematemesis, nosebleed, hematuria, hematochezia and parturient. Lotus root can also relieve summer heat and is a good summer food.