1, select lotus root; It is very important to choose lotus root for cold lotus root slices. Generally, nine-hole lotus root should be chosen. This kind of lotus root is crisp and refreshing, and the cold lotus root is delicious.

2, cleaning; After slicing the lotus root, don't cut it too thick, the blanching time will be shortened, and the sliced lotus root can better maintain the crisp and refreshing taste. Then wash the cut lotus root slices with clear water, because there is a lot of starch on the lotus root slices. If the starch is cleaned, it will taste more brittle.

3. Soak in white vinegar, put the cleaned lotus root slices into a basin, add lotus root slices without clear water, and then pour in a proper amount of white vinegar to soak for a while to prevent the lotus root slices from oxidation and blackening. And the taste is more crisp.

4, blanching: pour the soaked lotus root slices into boiling water, blanching for about 1 minute, not nine times, otherwise it will not get old, and it should be picked up immediately.

5. Immediately after the cold water, pick up the simmered lotus root slices, quickly put the lotus root slices into the cold water with a prepared pot of cold water, and stir them evenly, so that the lotus root slices will soon be cool and can be drained when picked up.