2. Wash the pot on the fire, inject water to boil, pour the lotus root slices into the water, take them out, drain the water, and pour them into the sauce while it is hot and mix well. You can eat it in half an hour.
Ingredients: lotus root 400g, water pear 1 piece, red pepper 1 piece, green pepper 1 piece, a little celery, 4 red dates and white sesame 1 spoon. Seasoning: glutinous rice flour 1 cup, licorice juice 1 cup, Chili powder 1 spoon, proper amount of salt and a little vinegar.
Method: (1) add a little water to glutinous rice flour and cook it with low fire to make it thick. Peel pear, remove core, shred, wash green pepper, remove seeds and shred, remove core and shred red dates, cut celery into small pieces and blanch for later use.
(2) Wash the lotus root, remove the knots, soak it in vinegar for about 3 minutes, and cut it into 2-3mm pieces.
(3) Put all the materials into a large pot, add glutinous rice water, licorice water, Chili powder and salt, mix well and marinate until the taste is good.
Remove the pedicels, seeds and shreds of green pepper and red pepper; Washing lotus root, peeling, cutting into sections with oblique knife,
Blanch it in a boiling water pot, take it out (not too long), put it in a cold boiling basin and cool it.
Remove and put in a bowl, sprinkle with white sugar and mix well with shredded green and red peppers.
Lotus root, ginger, rice vinegar, soft sugar, salt and sesame oil.
1. Wash, peel and slice lotus root. 2, ginger peeled and chopped.
3, add water to a small pot, pour the lotus root slices after the fire is boiled, and blanch until the lotus root slices slightly change color, and it will be good in one minute.
4. Wash the lotus root slices with cold water immediately after taking them out, so as to keep the crisp and tender taste.
5. Then control the water to dry, and add Jiang Mo, rice vinegar, soft candy, salt and sesame oil.
6. Stir well.
1. Wash the slices, put them in boiling water, boil a little vinegar, blanch them and drain.
2. Put the prepared lotus root in sweet vinegar, marinate it in the refrigerator for a whole day, and then take it out to eat.
Lotus root 150g, carrot 1, ginger, onion and garlic 5g each.
Salt 2g, edible oil 10g, soy sauce 2g, Chili oil 10g.
Dishes: 1. Peel lotus root and carrot, wash and slice.
2. Boil the water in the pot, add lotus root slices and carrots, add a little salt, blanch until cooked, drain the water, and plate.
3. Heat oil in the pot, saute ginger and garlic, take out, add soy sauce and vinegar, mix well, pour on lotus root slices, sprinkle with chopped green onion and mix well.
Ingredients: lotus root 300g, seasoning: salt, chicken essence, onion 1 root, garlic 5 cloves, soy sauce 1 spoon, Chili powder 1 spoon.
Crushed pepper 1 tsp, aged vinegar 1 tsp, sugar 1 tsp, sesame oil 1/2 tsp, vegetable oil 2 tsp, white sesame seeds a little.
The practice of mixing lotus root slices
1. Prepare raw materials, peel and chop garlic into powder, wash and chop onion for later use, and wash and peel lotus root and slice it.
2. Soak the sliced lotus root in clear water, wash off the starch on the surface (wash several times) and take it out.
3. Put a proper amount of water in the pot to boil, add lotus root slices, blanch for about one minute, and remove.
4. Immediately put it into cold water, cool it, take it out and drain it.
5. Put the processed lotus root slices into a large bowl, add aged vinegar, soy sauce, sugar, salt, chicken essence and sesame oil, and then add chopped green onion, minced garlic, Chili powder and chopped pepper in turn.
6. Pour the oil into a stainless steel spoon, heat it to about 70% (there is white smoke on the oil surface), and then pour it on the Chili powder.
7. finally, mix well and sprinkle with a little cooked white sesame seeds.
Cooking tips
1, lotus root for cold salad, it is best to choose the tender node at the top of lotus root, which is crisp and suitable for cold salad;
2. Slice the lotus root as much as possible;
3. After slicing the lotus root, if you don't use it immediately, soak it in clear water and a little white vinegar to prevent discoloration (this dish doesn't matter, because the color of the lotus root itself is covered with aged vinegar and soy sauce);
4. soak the lotus root slices in water for a while and wash off the starch on the surface. After scalding, put it in cold water and cool it immediately, which will make the taste more crisp;
5. pour the oil on the seasoning, which can stimulate the fragrance and spicy taste in the seasoning.