Ingredients: lotus root, green pepper and red pepper.

Accessories: garlic, red pepper, soy sauce, white vinegar, sugar, sesame oil, salt.

1. Prepare a section of lotus root, cut off both ends and peel, then cut the lotus root into thin and even lotus root slices.

2. Cut lotus root slices should be soaked in cold water, which can not only prevent oxidation from blackening, but also wash off the starch on the surface, so that the lotus root slices can maintain a crisp taste.

3. Prepare a section of green pepper and a section of red pepper, first cut into wide strips and then cut into granules, which can be used for color matching. Boil some boiling water and pour in a little vegetable oil. Blanch the lotus root slices in the pot for one minute, but not for too long to prevent the taste from being affected after boiling.

4. When the lotus root slices are about to be blanched, add green pepper and red pepper to blanch for about 5 seconds. After blanching the lotus root slices, control the water, remove them and put them into cold boiled water. Cold water can make lotus root slices more crisp to eat.

5. Prepare a few pieces of garlic, mash it, cut it into minced garlic and put it in a bowl. Then, according to your own preferences, add a proper amount of red pepper, burn some hot oil on it and fry it with high oil temperature. Add a spoonful of white vinegar, half a spoonful of soy sauce, half a spoonful of sesame oil, half a spoonful of salt and sugar to the bowl, and fully stir the seasoning until it melts.

6. After the lotus root slices are cooled, drain the water and put them in a large bowl, then pour in the prepared seasoning juice. Stir the lotus root slices and the sauce thoroughly, so that the "cold lotus root slices" can be put on the plate.