1, ingredients: lotus root 1 section, appropriate amount of chopped pepper, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of vinegar, appropriate amount of soy sauce (with or without addition).

2. After washing the lotus root, peel off a layer of lotus root skin with a planer, then remove the lotus root nodes with a knife, and check whether the inside of the lotus root is clean or not.

3. Cut the lotus root knot into small pieces, wash it again with clear water, and put it into a bowl after washing.

4. Add cold water to the pot. After boiling over high fire, add the freshly washed diced lotus root and blanch it. Blanching is mainly to remove the astringency of lotus root. If you buy tender lotus root, you can wash it directly and then cold it, without blanching.

5. Put the blanched lotus root Ding Sheng into a bowl, cool it, and count it into a proper amount of salt and monosodium glutamate. It would be better if you can have a fresh-keeping box. Put it directly into the fresh-keeping box and shake it continuously to ensure that all the lotus root dices can be touched. In addition, put it in the refrigerator after stirring evenly or shaking evenly.

6, while the diced lotus root is refrigerated, prepare the juice of the cold diced lotus root. Mainly chopped pepper, monosodium glutamate, vinegar, ginger, etc., salt is unnecessary. If you use soy sauce, you can add extremely fresh flavor or soy sauce.

7. After mixing the sauce, the diced lotus root is also refrigerated. After taking out the diced lotus root, skim off the salt water, pour the sauce on it, and then stir. If it was a fresh-keeping box before, you can shake the fresh-keeping box directly.

8. After stirring evenly, you can take out the plate.