Many people like to eat cold lotus root. Cold lotus root often appears on people's dining tables, but when many people make cold lotus root slices at home, they always feel that they are not as delicious as those cooked in restaurants outside, and they don't have that crisp taste. This is related to the methods and steps of making cold lotus root slices. This dish should be soaked in water before cooking.
First, soak lotus root slices in water.
When making cold lotus root, fresh lotus root is prepared, peeled, washed and cut into thin slices with uniform thickness. At this point, immediately soak in cold water. The soaked lotus root slices will be crisp in taste, and will not easily react with oxygen in the air, and will not make its surface color black, so the cold lotus root will look more beautiful.
Second, put white vinegar when drowning.
Soak lotus root in clear water. At this time, put a proper amount of water in the pot to boil, then add 5-6 grams of white vinegar, mix well with clean chopsticks, and then take it out of cold water. Cut the lotus root into sections and blanch it in boiling water for 2-3 minutes. After the lotus root in the pot is cooked, take it out of the pot quickly and cool it in cold water prepared in advance. Be sure to pay attention to ironing at this time.
Third, cold lotus root should be watered with pepper oil.
The last step of seasoning is also very important, so that the cold lotus root tastes crisp. Take out the cooled lotus root slices, control the moisture, put them in a clean bowl, add a small amount of edible salt and minced garlic, heat them in a wok on fire, dry them, add cooking oil, add pepper, etc. When the oil temperature rises, turn off the fire, pour the cooked pepper oil directly on the lotus root slices, and stir it quickly and evenly with chopsticks.