Lotus root is a common vegetable in life. It tastes crisp and refreshing, so it is deeply loved by everyone!

There are many ways to make lotus root, such as stir-frying, making soup and making lotus root cakes. My family likes cold lotus root slices, because cold lotus root slices are white and crisp, and the juice is really appetizing, which is more attractive to family members than cold cucumber!

Speaking of cold lotus root slices, everyone has eaten them. This practice is more common, that is, the lotus roots made by many friends are neither crisp nor cold, and the color is still black. When the table is served, the family loses their appetite! In fact, cold lotus root slices also need a little skill. First, lotus root slices cannot be directly mixed. They should be blanched first and then cooled, so that the lotus root slices taste crisp and refreshing. Second, white vinegar and salt need to be added when the lotus root is blanched, so that the lotus root can prevent oxidation and discoloration!

Ingredients: lotus root, onion, ginger, garlic, coriander, pepper, star anise, onion, salt, sugar, white vinegar and millet pepper.

Specific practices:

Peel the lotus root first, cut it into thin slices with a knife (or wipe it with a film wiper), put the lotus root slices in a bowl and soak them in proper amount of water to prevent oxidation and discoloration. Shred onion, garlic into powder, shallot into chopped green onion, ginger into powder, and millet pepper into rings for later use. ?

Pour oil into the pot, add pepper, star anise, shredded onion and coriander, stir-fry until the ingredients are brown, turn off the heat, put onion, ginger, garlic and millet pepper into a small bowl, pour hot oil to stimulate the fragrance, and add salt, sugar, white vinegar and sesame oil and stir well. ?

Boil boiling water in another pot, add some white vinegar and salt, and blanch the lotus root slices. You can see that the lotus root slices are a little soft and translucent, and you can go out of the pot. Cool the lotus root slices with boiling water, then drain the water, pour in the prepared juice, stir well again, and serve on a plate. ?

skill

First: cut the lotus root into pieces first, and then soak it in cold water for a while.

Second: Boil the water in the pot, add some white vinegar and salt, then put the lotus root slices in and blanch them, and then take them out of the pot to cool them, so that the lotus root slices taste crisp and the color is white and beautiful.

Third: when seasoning the juice, pour hot oil to stimulate the fragrance, and add seasonings, so that the juice will be more fragrant.