Prepare a pot of cold water before cooking. Wash the lotus root, remove the connecting part in the middle and cut it into thin slices of about 3 mm. The first point is that the cut lotus root slices should be put into cold water prepared in advance immediately, which can effectively prevent the oxidation of ingredients.

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After slicing the lotus root, soak it in cold water. Now you need to blanch it in hot water. The second point is that we need to put an important condiment in the boiled water of lotus root slices, that is white vinegar. Put 2 teaspoons of white vinegar in the boiling water to prepare blanched lotus root slices, and then blanch lotus root slices in boiling water for about 1 minute.

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In the process of blanching, we need to pour out the cold water that just put the lotus root slices and replace it with a new pot of cold water. The third point is that the cooked lotus root slices should be put into the prepared cold water in time.

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Take out the completely cooled lotus root slices and drain the excess water. Add a little salt and put the prepared shredded onion on the lotus root slices. Pour the cooking oil into the pot, put the fire on, and add the pepper. Heat the oil to 80%. When the pepper turns black, turn off the fire. Pour the prepared pepper oil on the lotus root slices with shredded onion and mix well. The cold lotus root slices made in this way are tender, beautiful, crisp and delicious. I hope everyone will eat more lotus root slices in autumn to nourish yin and moisten dryness. Finally, I wish you all health and happiness!