Ingredients
1 lotus root
Chopped peppers moderate amount
Salt moderate amount
MSG moderate amount
Vinegar moderate amount
Lao Soya Sauce (can be added) moderate amount
Methods/Steps
After lotus root is washed and cleaned, shave off the surface of the skin of the lotus root with a paring knife, then remove the lotus root joints with a knife, and check if the inside of the root is clean.
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Cut the lotus root joints into small pieces, wash them again with water, and put them into a bowl after washing.
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Add cool water to the pot, turn on high heat and bring to a boil, then add in the freshly washed lotus root pieces and blanch them. The main purpose of blanching is to remove the astringent flavor of the lotus root, of course, if you buy a tender lotus root, you can directly wash and mix it, no need to blanch.
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The blanched lotus root diced into a bowl, cooled, counted into the appropriate amount of salt and monosodium glutamate (MSG), if you can have a plastic box would be better, directly into the plastic box, after the continuous shaking, to ensure that the lotus root diced to be able to contact all, in addition, stirred evenly or shaken evenly, and then put into the refrigerator to chill.
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While the diced lotus root is chilling, make the sauce for the cold diced lotus root. It's mainly chopped peppers, MSG, vinegar, ginger, etc. Salt is not necessary. If you also use soy sauce, you can add miso or dark soy sauce.
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After blending the sauce, the diced lotus root is also refrigerated end after taking out the diced lotus root, skim off the brine, drizzle the sauce, and then stir. You can just shake the mason jar if it was still a mason jar before.
After stirring well, you can serve it on a plate.
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