Ingredients: 250 grams of fresh lotus root, appropriate amounts of refined salt, soy sauce, vinegar, monosodium glutamate, sesame oil, and ginger.

Method 1. Wash the fresh lotus root, peel it, cut it into thin slices, then wash it with water and rinse the mud from the eyes of the lotus root.

2. Wash the ginger, peel it and cut into fine pieces.

3. Pour water into the pot, bring to a boil over high heat, add the lotus root slices and simmer for a while, take them out quickly, put them into cold boiled water to cool down, take them out, drain the water, and sprinkle with minced ginger.

4. Pour refined salt, soy sauce, vinegar, monosodium glutamate, and sesame oil together, mix into juice, pour it on the lotus root slices, mix evenly, and serve in a plate.

Ingredients: a short section of lotus root, white vinegar, white sugar, red pepper, and chili oil. Steps: 1. Clean the outside of the lotus root, peel off the skin, and cut off the two sections of the lotus root. Next, when testing your knife skills, cut the lotus root into

Soak the thin slices in a basin of water. You can also add a small amount of water to the wok to boil.

2. After the water in the wok boils, add the sliced ??lotus root slices and cook for 3 minutes. After 3 minutes, take out the lotus root slices, rinse them with clean water, and put them on a very cold ice.

Place in the water on ice for 1 minute, then remove and drain.

3. While the lotus root slices are drying out, we can wash the ginger and red pepper, cut the ginger into fine ginger paste, cut the fresh red pepper into chili shreds, prepare a small bowl, and pour in an appropriate amount of white vinegar and white sugar.

, stir the sugar to melt, add the ginger paste and chili oil, stir evenly, and mix these seasonings evenly.

Prepare a clean basin, put the lotus root slices that have been drained of water, pour in the prepared sauce, stir evenly with chopsticks, and finally add shredded green and red peppers for garnishing. You can serve on the plate.

Tips for mixing lotus root with ginger: 1. When mixing lotus root with ginger, choose lotus root with two smaller ends. This kind of lotus root tastes tender and crispy. You can make a plate of fresh lotus root slices by buying one section at a time. If you buy too much lotus root, the lotus root will be damaged.

All the water evaporates, and it turns into a lotus root that tastes very old. The dishes are not delicious, and the stir-fry is even worse.

So if you want to make the lotus root crispy and sweet, you still have to choose tender lotus roots. This is the key step. This method was secretly told to me by the vegetable seller when I was buying vegetables. Generally, the vegetable seller does not

Told.