The key to keeping lotus root slices white is to blanch them and let them cool, so that the starch in the lotus root slices can be removed.

Cold lotus root

This dish is a cold dish, crisp and refreshing, with a sweet and sour taste.

Materials

Main ingredients: 6 liang of tender lotus root, 5 qian of vinegar, 1 liang of white sugar, 1 liang of MSG, 2 fen of refined salt

Method

< p>1. It is best to wash the newly released lotus roots (i.e. floral lotus roots) in the sixth month of the lunar calendar, scrape off the skin, cut them into four pieces, then cut them into slices, blanch them briefly in a pot of boiling water, quickly remove them and drain them. Brush thin slices of lotus root and blanch in boiling water until raw and cool.

2. Place the blanched lotus root slices in a plate, add refined salt, white sugar, and vinegar, mix well, and wait until the flavor is absorbed It tastes better...