The taste of the lotus root in Shaanxi is not quite the same as that in other places. It is a major feature of the lotus root in Shaanxi Province that it is crisp, tender and residue-free, and the lotus root is not connected. Therefore, this kind of lotus root is especially suitable for cold dishes, and the lotus root has become a dish with high appearance rate from star-rated hotels to street restaurants.

the technique of steaming is very simple. The last step after cooking is to splash it with hot oil, accompanied by "Baa ~ ~ ~!" With a click, the fragrant smell came to the nose.

The addition of ginger powder greatly improved the taste of this dish, and it was especially delicious!

details of ingredients

main ingredient

lotus root, an auxiliary material

appropriate amount of minced ginger

appropriate amount of dried pepper

appropriate amount of ingredients of pepper granules

half a spoonful of salt

2 tablespoons of white vinegar

half a spoonful of white sugar

2 tablespoons of hot oil

sour and spicy taste

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2

This kind of lotus root has a diameter of 89 cm after cross-cutting. It is fine in texture, slag-free, crisp and delicious.

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3

Peel and wash the lotus seeds and cut them into thin slices. Blanch it with boiling water, and then wash it with cold boiling water to keep the crisp and tender taste.

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4

Take a bowl, dry the cooked lotus seeds and put them in it.

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5

pour in a proper amount of white vinegar.

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6

Add a little salt and sugar, and code dried Chili rings and Jiang Mo on the lotus.

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7

Then put oil in the pan, throw a few pepper grains into it, and after the hot pepper is fried, take out the pepper grains and pour the hot oil into the lotus.

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8

Take a plate and put it upside down on the bowl, stew it for 1 or 2 minutes, then mix well and serve.

tip

1. here is a tip. after pouring hot oil, it is best to cover and stew for a while, so that the hot air of the oil can be kept for a while, so that the lotus seed can fully absorb the aroma of the hot oil and taste more mellow.

2. You can choose your favorite vinegar, but white vinegar is the best and will not affect the color of the finished dish.

3. Don't blanch the lotus root slices for too long, just soak them in boiling water for a few seconds to avoid crispness.

4. After slicing lotus, it is easy to turn black after a while, and the starch is oxidized. If you don't fry the cut lotus immediately, soak it in cold water first, so that it won't turn black if it is isolated from oxygen.

5. The ratio of sweet and sour is generally 1: 2.

6. Last but not least, lotus seeds are delicious, and ginger, dried peppers and prickly ash are indispensable. Among them, ginger powder is particularly important, which is similar to the effect of "finishing touch" and especially enhances the taste. If you don't believe me, try it. A small amount of minced ginger and lotus seeds with minced ginger taste absolutely different!