The following three links are very important, one is how to blanch, add a little salt in the hot water, this step can effectively prevent oxidation of the lotus root and the role of blackening, the second is to put into the cold water to fully cool, this step is to ensure that they are tender and crispy important prerequisite, the third is to pick the right varieties, but also is extremely critical. The third is to pick the right variety, which is also extremely crucial.

Ingredients and ingredients: lotus root, salt, sesame oil, chicken essence, sugar, white vinegar, ginger, small onions, dried chili peppers, millet chili, cooking oil.

Production process:

1, first of all, prepare a fresh lotus root, clean the soil on its surface, then remove the lotus root slices, and then, then it will be cut into 5 mm or so thin slices (to ensure that the fresh and crisp), put into a plate standby,

2, start a pot of water, and, at the same time, add 1 tablespoon of white vinegar (the purpose of which is to prevent the oxidation of the slices of lotus root and blackened), high heat and boil! After boiling, and then into the lotus root, blanching 10 seconds immediately after the fish out, and they quickly poured into cold water to fully cool, control the water, and then again into the plate standby, this link can be maximized to keep them crispy and white important step.

3, in addition, to prepare a clean empty bowl, first in the head into the appropriate amount of ginger (recommended peeling), and shredded green onions, as well as a small amount of dried chili pepper segments, and then, and then poured into the burning to smoke the hot oil, the spicy flavor of their full fried out, and then add a little salt, chicken essence, sugar to taste.

4, then, and then add half a spoon of white vinegar, like to eat spicy friends, and then into the right amount of millet chili, and finally, and then pour a small amount of water, home conditions, and then drop a few drops of sesame oil is even more perfect, and they are fully stirred evenly, and then dripping into the blanched lotus root slices beforehand, you can plate on the table, the home version of the cold lotus root slices production is complete, the taste of spicy and sour, tender, crisp and clean white attractive.

Warm tips:

1, lotus root and most of the vegetables, give it blanching, must remember to blanch with hot water, at the same time, need to grasp the time, do not be too long, otherwise, not only will lose the tender crisp taste, and will lose most of the nutritional value.

2, most of the coleslaw spicy sauce (coleslaw sauce) practice, in fact, can be universal, some people focus on sweet and sour flavor, some people are not spicy, partial numbness or spicy, use them on the lotus root is also very practical.

3, in addition, the lotus root is divided into two kinds of crispy lotus root and powder lotus root, the former is characterized by: white and slender, cold eating method is certainly not two options, the latter is short and thick, more suitable for stewed soup.