Lotus root is also a home-cooked dish in my family, and summer is the season when lotus root goes on the market. Lotus root is tender and crisp at this time, so it is perfect to make cold lotus root slices, and it is also one of my favorite appetizers. In this hot summer, making a pot of cold lotus root slices can be eaten as both a dish and a snack, bringing a refreshing feeling to this summer.
Although the practice of cold lotus root slices is simple, it still pays great attention to details. Some friends will accidentally make lotus root slices into "dark dishes" when making cold lotus root slices. Lotus root slices are dark in color, poor in color or old but not crisp. Today, I will teach you how to make cold lotus root slices. Lotus root slices are white and crisp, sweet and sour, and you can't help eating more when you hear the crisp sound.
Ingredients preparation: nine-hole lotus root, white vinegar, white sugar, millet spicy, salt.
The concrete steps of cold lotus root slices:
1. Prepare all the above ingredients, cut Xiaomi Spicy into small pieces, remove both ends of the lotus root, peel the lotus root with a skin scraper, wash and cut into pieces (don't cut it too thick, otherwise it won't be easy to taste, the thickness is about 2mm), wash off the lotus root powder, soak it in a bowl filled with clear water, and add a little white vinegar to prevent the lotus root slices from oxidation and blackening;
2. Blanch the lotus root slices in water, add a proper amount of water to the pot, and when the water boils, take out the soaked lotus root slices from the bowl and pour them into the pot. When the water in the pot boils again and the lotus root becomes a little transparent, immediately pick up the lotus root with a colander and drain it, then soak it in cold water for a while, and then pick up the drained water and put it in a plate for later use;
3, cool the sauce, add millet spicy, a little salt, two spoonfuls of white sugar, the right amount of white vinegar, and then add the right amount of cold water. At this time, you can taste the cold sauce, and if it is not good in any way, you can add more. After the feeding is completed, stir it evenly with a spoon, then pour it on the lotus root slices and stir it evenly. A crisp, refreshing, sweet and sour, white and flawless cold lotus root slices is ready.
In the hot summer, friends who are still worried about not knowing what to eat, come to a pot of sweet and sour cold lotus root to ensure that they can't stop eating. Interested friends learn quickly. Its practice is too simple and economical, and it is definitely worth it at the cost of a few dollars!
Tips:
1, when choosing lotus root, choose nine-hole lotus root, the kind with slender tip, which tastes tender and crisp;
2. Don't take too long to blanch the lotus root slices. If the time is too long, the lotus root slices will not taste good and will not be crisp when they are old. You can pick it up when it is broken, and you need cold water after it is taken out, so the taste will be better;
3. Don't use an iron pot when scalding lotus root, because the polyphenols in lotus root will combine with iron ions to form purple or blue complex, which will lead to the lotus root blackening, so stainless steel pot blanching is the choice.