Cold lotus root

Ingredients: tender lotus root, six ounces of vinegar, five dollars, white sugar, one ounce of monosodium glutamate, one ounce of refined salt.

Method: 1. It's best to choose lotus root (that is, fragrant lotus root) newly listed in June of the lunar calendar, wash it, peel it, cut it straight into four pieces, cut it into pieces, scald it in a boiling pot, and quickly scoop up and drain. 2. Put the scalded lotus root slices in a dish, add salt, sugar and vinegar, and mix well.

Features: This dish is cold, crisp and refreshing, and tastes sweet and sour.

Cold-mixed lotus root method: shred tender lotus root, blanch in boiling water, remove and drain, and mix with salt, sugar, white vinegar and monosodium glutamate. Features: the color is elegant, it rustles when eaten, it is crisp and appetizing, and the boiled lotus root is sweetened, which can be used as tea and has nourishing effect.