The preparation method of cold lotus root is as follows: Use a spatula to remove the outer skin of the fresh lotus root tips and cut into thin slices of even thickness. Not too thick or too thin, about 1cm is enough. If it is too thick, it will not be easy to taste. If the lotus root slice is too thin, it will not taste good.

And easy to break.

After cutting, soak in white vinegar water to prevent the lotus root slices from oxidizing and discoloring.

Put an appropriate amount of water in the pot and bring to a boil (be careful not to use an iron pot, as it will easily discolor the lotus root slices), add a few drops of white vinegar, take the lotus root slices out of the water, and blanch them in a pot of boiling water.

The time should not be too long, otherwise the lotus root slices will lose their crisp texture. Just put the lotus root slices in and they will turn transparent. Take them out and put them in a basin of clear water with a few drops of white vinegar.

Peel 3 cloves of garlic, wash and chop into minced garlic. Set aside.

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

Now let's fry some Sichuan peppercorn oil, heat the wok, pour in an appropriate amount of cooking oil, add a few Sichuan peppercorns, heat slowly over low heat, fry the Sichuan peppercorns until fragrant, but don't burn them.

Take out the lotus root slices and drain them out, put them in a clean basin, pour the prepared cold sauce on them, then put minced garlic on the lotus root slices, heat and fry the fragrant Sichuan peppercorn oil and pour it on the minced garlic while it is hot.

With the sound of "stab", the aroma of garlic immediately spreads, making people want to pick up a piece and put it in their mouth.

Cold lotus root slices, the pepper oil is indispensable, pour it on with a "tingling" sound, and the fragrance will immediately hit your nostrils.