The blanching time of cold lotus root slices depends on the thickness and personal taste of lotus root slices, and it is generally recommended to blanch for about 2-3 minutes.

1 Wash and peel fresh lotus roots and cut them into thin slices or filaments.

2. Add enough water to the pot, and add appropriate amount of salt and cooking oil after boiling.

3. After the water is boiled again, put the lotus root slices into the pot and blanch for about 2-3 minutes until the lotus root slices become soft but still maintain a certain toughness.

4. Take out the blanched lotus root slices and rinse them with cold water for several minutes to quickly cool them down and remove the surface stickiness.

5, mix in the right amount of seasonings, such as vinegar, Chili oil, peanuts, etc., then sprinkle with chopped green onion and coriander, and enjoy.