There are many practices of lotus root, such as stir-frying to eat, cooking soup, making lotus root cakes, etc. My family likes cold lotus root slices, because the cold lotus root slices are white and crisp, and the prepared juice is really appetizing, which attracts the appetite of family members more than cold cucumber!

Speaking of cold lotus root slices, everyone has eaten them. This practice is quite common, that is, the lotus root made by many friends is not crisp and cool, and the color is still black. When served on the table, the family will lose their appetite at first sight! In fact, cold lotus root slices also need a little skill. First, lotus root slices can't be mixed directly. They should be blanched first and then cooled, so that the lotus root slices taste crisp and refreshing. Second, when lotus root is blanched, white vinegar and salt need to be added, so that lotus root can prevent oxidation and discoloration!

Ingredients: lotus root, onion, ginger and garlic, coriander, pepper, star anise, onion, salt, sugar, white vinegar and millet pepper.

Specific practices:

First, peel the lotus root, cut it into thin slices with a knife (you can also wipe it with a film wiper), put the lotus root slices in a bowl, and soak them with appropriate amount of water to prevent them from oxidation and discoloration. Cut onion into shreds, garlic into powder, shallots into chopped green onion, ginger into powder, and millet pepper into rings for later use. ?

Pour oil into the pot, put pepper, star anise, shredded onion and coriander into it to fry for fragrance, turn off the fire when the ingredients are fried brown, put onion, ginger, garlic and millet pepper in a small bowl, pour hot oil on it to stimulate fragrance, and add salt, sugar, white vinegar and sesame oil to stir evenly. ?

Boil boiling water in another pot, add some white vinegar and salt, blanch the lotus root slices, and you can see that the lotus root slices are a little soft and translucent, so you can go out of the pot. Pass the lotus root slices through cold boiling water, then drain the water, pour the prepared juice in, stir well again, and put them in a plate to eat. ?

Tips

First: cut the lotus root into pieces first, and then soak it in cold water for a while.

Second: Boil the water in the pot, add some white vinegar and salt, then put the lotus root slices in and blanch them, then take them out of the pot and cool them again, so that the taste of the lotus root slices is very crisp, and the color is white and beautiful.

Third: when seasoning juice, pour hot oil to stimulate the fragrance, and add seasoning, so that the juice will be more fragrant.