Lotus roots and lotus flowers grow in a good living environment and have a sweet and crisp taste. They are a good product for clearing away heat and replenishing the stomach, and are also one of the foods that often appear in home-cooked dishes. Industrious people like to make it into delicious dishes such as fried lotus root, stewed lotus root ribs, spicy lotus root slices and so on. In fact, in the hot summer, making cold lotus root slices with cooked rice is also a great choice. So do you have any tips for making cold lotus root slices?

How to make the lotus root slices white, tender and crispy when cold cooking

Ingredients

Recipe calories: 129 (kcal)

Ingredients

300g lotus root

Method/steps

Before cooking, prepare a basin of cold water. Wash the lotus root, remove the connecting part in the middle, and cut it into thin slices of about 3mm. The first key point is to put the cut lotus root slices into the prepared cold water immediately, which can effectively prevent the oxidation of the ingredients.

After the lotus root slices are cut and soaked in cold water, now we need to blanch them in hot water. The second key point is that we need to add an important condiment to the boiling water for blanching lotus root slices, which is white vinegar. Add 2 tablespoons of white vinegar to the boiling water where you are going to blanch the lotus root slices, and then blanch the cut lotus root slices in the boiling water for about 1 minute.

During the process of blanching, we need to pour out the cold water in which the lotus root slices were put, and replace it with a new basin of cold water for later use. The third key point is that the blanched lotus root slices should be put into the prepared cold water in time.

Take out the completely cooled lotus root slices and drain off the excess water. Add a little salt and place the prepared scallions on the lotus root slices. Pour the cooking oil into the pot, turn on the heat, and add the Sichuan peppercorns. When the oil is 80% hot and the Sichuan peppercorns are all black, turn off the heat. Pour the prepared Sichuan peppercorn oil on the lotus root slices where the green onions are placed, and mix well. Can. The cold lotus root slices made in this way are white, tender, beautiful, crisp and delicious. I hope everyone can eat more lotus root slices in autumn to nourish yin and moisturize dryness. Finally, I wish everyone health and happiness!