1, materials: lotus root, green pepper, red pepper.

2, Accessories: garlic, red pepper.

3, seasoning: soy sauce, white vinegar, sugar, sesame oil, salt.

4, prepare a section of lotus root to cut off the ends and then peel the skin, and then cut the lotus root into thin and thick lotus root slices.

5, cut the slices of lotus root should be put into cool water to soak, not only can prevent oxidation black, but also wash away the surface starch, so that the slices of lotus root to maintain the crisp texture.

6, the preparation of green pepper and red pepper each a section, first cut a wide strip and then cut into granules, so that can be used to match the color.

7, boil some water, drizzle a little vegetable oil, blanch the lotus root slices in the pot for a minute, blanching the lotus root slices can not be too long, to prevent the softening of the texture.

8, and other slices of lotus root is about to finish blanching, under the green pepper grain and red pepper grain, the green pepper and red pepper can be hot for about 5 seconds.

9, lotus root slices blanching is completed after the water control fished into the cool white water, over a bit of cool water can make the lotus root slices taste more crisp.

10, prepare a few grains of garlic, smashed into garlic minced into a bowl, and then according to their own preferences into the right amount of red pepper, burn some hot oil poured on top, with high oil temperature frying out the flavor.

11, add a spoonful of white vinegar, half a spoonful of soy sauce, half a spoonful of sesame oil, a small half a spoonful of salt and sugar in the bowl, mix the seasoning fully dissolved.

12, lotus root slices cooled and drained into a large bowl, then drizzle with the prepared dressing.

13, the lotus root slices and seasoning sauce mix well, so that a "cold lotus root slices" can be served on the plate to enjoy.