How to make lotus cabbage white and crispy

Lotus coriander and white and crispy operation is as follows:

1, Lotus coriander (lotus root) blanched and soaked in ice water and white and crispy.

2 main ingredients: 1 lotus root. Accessories: oil 15ml, white 45ml, sugar 15ml, salt 3ml, 4 dried chili.

3, lotus dishes washed with a scraper to scrape the skin.

4, lotus cabbage cut into 2-3 mm thin slices.

5, pot of water boiling into the lotus vegetable slices, blanch cooked fish out.

6, cooked lotus cabbage into the ice water for a few minutes.

7, lotus water control into the pot, add vinegar to mix.

8, add salt, sugar and mix well.

9, dry chili pepper cut small pieces on the lotus, hot a spoonful of oil splashed in the dry chili pepper, stirring well, set the plate.