When we went to the restaurant to eat cold lotus root slices, the lotus root slices were bright and white, cool and refreshing, and especially delicious. But when we get home, we cook it ourselves. The lotus root slices are black and not crisp. In fact, the reason is not the skill of the knife maker or the chef. It is the chef's proper handling of lotus root slices that makes the cold lotus root slices in the restaurant crispy and delicious. Without delay, I'll share with you the best way to make cold lotus root slices in restaurants.

A fresh lotus root, a piece of ginger, a little white vinegar, a little sugar, a little refined salt, a little chicken essence, a little monosodium glutamate and a little pepper.

1 first of all, let's make cold lotus root slices, and we must use Saussurea involucrata roots. Snow lotus root is the most crisp and whitest lotus root, such as some colored lotus roots, which have a rough taste and are more suitable for stewing. Now that we know what kind of lotus root the hotel chef uses, let's go on.

2. Then, peel the roots of Saussurea involucrata and cut the lotus root slices directly. Don't cut the lotus root slices too thin here, which is about the same as the thickness of coins. If it's too thin, it won't taste crisp after scalding. Remember this detail. After cutting, soak it directly in water to prevent the lotus root slices from oxidation and blackening. Next, let's start setting them on fire.

3. Add water to the pot first, and add some cooking oil and salt in the middle, so that the cooked lotus root slices are bright and crisp. After the water is boiled, put the lotus root slices directly into the pot and blanch for 45 seconds, then immediately pour them out and take a shower with cold water. If you don't take a bath, the lotus root slices will pile up together, and the residual temperature will burn the lotus root slices, which will not be crisp to eat. Remember this detail, too.

4. When taking a bath, we prepare a lotus root juice, cut a piece of ginger into pieces, put it in a pot, add 1 tablespoon white vinegar, one tablespoon salt, two tablespoons sugar and a little chicken essence monosodium glutamate. If you like spicy food, stir-fry some peppers with hot oil, stir them evenly, then pour the lotus root slices into them and stir them evenly, and then you can take them out of the pot and plate them.

1, cold lotus root slices should be delicious. You should remember the following details. Lotus root must be used. Be sure to soak it in water after cutting. Be sure to add some cooking oil and salt when ironing. Rinse with cold water immediately after ironing.

As long as you master these four details, we can easily make the taste of the hotel at home. Lotus root slices are not black and have a crisp and tender taste.