Prepare fresh lotus root, green and red millet pepper, garlic, chives, salt, soy sauce, vinegar, oyster sauce, sugar and sesame oil.

working methods

The first step is to buy some lotus roots. There are two kinds of lotus root, seven-hole lotus root and nine-hole lotus root. You should use nine-hole lotus root to make cold lotus root. Nine-hole lotus root has less starch and crisp taste. Seven-hole lotus root has high starch content and is suitable for steaming, frying and stewing. Nine-hole lotus root is slender and white. Don't make mistakes.

Step 2: Wash, peel and slice the lotus root. Want to eat crisp, thickness is very important, about 3 mm is appropriate, too thick to eat hard, too thin to eat tasteless.

Step 3: Put the lotus root slices into clear water, add a spoonful of white vinegar, stir well and soak for 10 minute. Boil some boiling water in the pot, add a spoonful of salt and half a spoonful of oil, pour lotus root slices into blanched water for 30 seconds, remove them immediately, pour them into cold water to cool, and then drain. Blanching and supercooling are indispensable to ensure that lotus root slices do not change color and taste crisp and refreshing.

Step 4: cut garlic into minced garlic, chives into chopped green onion and millet pepper into rings. Add proper amount of salt, soy sauce, rice vinegar, oyster sauce and sugar into a small bowl and stir well.

Step 5: Slice the lotus root into a dish, pour in the mixed juice, add chopped green onion, minced garlic and millet pepper, pour in some hot oil to stimulate the spicy taste, and marinate for 10 minute.

skill

Lotus root can be eaten raw. If you add seasoning directly to the cold salad, it will taste raw and the color will turn black easily. The correct way is to blanch the water before cold salad. Please note the following points:

(1) Soak lotus root in white vinegar water before blanching, which can prevent lotus root slices from blackening and make the taste more crisp and refreshing.

(2) Adding proper amount of salt and oil during blanching can make the lotus root slices taste in advance, without blackening and softening. A good grasp of time, half a minute is enough to break the lotus root, and it will soften if cooked for too long. Blanch the water immediately after blanching, it will be too cold, otherwise the lotus root slices will easily become soft and sticky.