The preparation method of cold lotus root is as follows:

Peel the fresh lotus root tip with a scraper and cut it into thin slices with uniform thickness, not too thick and not too thin, about 1cm. Too thick is not easy to taste, too thin is easy to break. After cutting, soak in white vinegar to prevent the lotus root slices from oxidation and discoloration.

Put an appropriate amount of water in the pot to boil (be careful not to use an iron pot, which will easily discolor the lotus root slices), drop a few drops of white vinegar, remove the lotus root slices from the water and blanch them in the boiling pot. Don't take too long, or the lotus root slices will lose their crispy taste. Just put them in and make them transparent. Take it out and put it in a clear water basin, and add a few drops of white vinegar.

Peel 3 cloves of garlic, wash and chop into garlic paste for later use.

Mix a cold sauce, prepare a clean small bowl, add 2 tablespoons white vinegar, 3 tablespoons white sugar and 1 tablespoon edible salt, and mix well.

Now stir-fry a little pepper oil, heat the wok, pour in a proper amount of cooking oil, add some pepper, heat it slowly with low fire, and stir-fry the pepper until fragrant, but don't stir-fry.

Take out the lotus root slices, drain the water, put them in a clean basin, pour the mixed cold sauce on them, then put the garlic on the lotus root slices, and pour the fried pepper oil on the garlic while it is hot. With a "ding", the smell of garlic immediately spread, making people want to put a piece in their mouth at once.

Sliced cold lotus root, this pepper oil can not be less, poured with a "thorn", immediately fragrant.