Soak into the water to wash away the excess starch in the lotus root so that it tastes crispier. Add white vinegar to prevent oxidation of the lotus root black, add water, must be no more than the lotus root, to prevent oxidation of the lotus root after cooking a little bit cooler and then cut into thick slices, whether it is the whole piece, or half of the cut in half and then cut the half-moon lotus root slices, no matter which kind, need to pay attention to is to cut a little bit thicker to be tasty, lotus root slices of the thickness of the roughly about 2mm is better Ginger Choke Lotus Vegetable, in our local Choke Lotus Vegetable in the New Year's festivities are always The first thing you need to do is to make sure that you have the right ingredients for your meal. As a cold dish, a wine dish, always so delightful, crunchy, sour, spicy, through the sweet, through the flavor of ginger.

With the advent of early spring, our daily table also added some cold dishes one after another. And lotus root is we usually used to cold mix more of an ingredient, then we put lotus root cold mix delicious? Recommended a delicious Hunan dish "spicy lotus root slices" if you are in the city can also buy this very tender new flower lotus root, then use this to do cold lotus root is the best, if not, also try to buy not so pink rotten lotus root to do better. Generally summer lotus root is more brittle and tender, fall and winter lotus root is more old and powder rotten, before selecting the material, first of all, let us understand the general varieties of lotus root, in fact, there are many varieties of lotus root, a certain ago, there are two kinds of common on the market: one is the opening of the red flower, the appearance of a short and thin, the skin is yellow, the flesh of the comic and astringent, starch content of seven holes in the powder lotus root.

Scoop a spoonful of honey, add a spoonful of water, if there is a sweet orange or lemon juice squeeze some together and blend into the honey water, the flavor will be more beautiful, no sweet orange or lemon can not put. Ingredients to be prepared: young lotus root, sugar, vinegar, red pepper, scallion, garlic cloves, sesame oil, pepper. Wash the young lotus root, cut it into extra thin slices, rinse it twice with water and then soak it in water to avoid oxidization. The ratio of sugar and vinegar is about 1:1 - 1:1.5, this ratio is adjusted out of the sweet and sour appetizing, not too acidic, not too sweet to the point of greasiness.