How to make some rice with cold lotus root slices?

Why is the cold lotus root slices you make not delicious? Teach you 3 tricks to ensure that it is crispier than the chef's cooking!

Hello everyone, today I will share with you the practice of cold lotus root slices, lotus root is sweet, cool, can clear heat and generate Jin, cool blood and stop bleeding, can nourish the spleen and stomach, the general population can eat, and it is also an excellent appetizer, cold lotus root slices seem simple, but it is not delicious if it is not done well, so how to make it delicious, teach you 3 tricks, to ensure that it is more crisp than the chef does!

The first trick: the selection of ingredients, to choose the upper section of the lotus root, the white lotus root tastes more crisp in this way.

The second trick: put the cut lotus root slices in cold water and add an appropriate amount of white vinegar to soak for a while, which can prevent the lotus root slices from oxidizing and turning black.

The third trick: blanch the lotus root slices for a minute, put them in cold boiled water for a while, don't soak them all the time, and you can take them out after the lotus root slices cool down. In this way, the lotus root slices will taste more crispy.

As long as you pay attention to the above 3 details, the lotus root slices that come out of the cold mix are very delicious, crispy and delicious. Let's give you a detailed introduction to how to do it.

Ingredients: lotus root, white vinegar, green onion, ginger, garlic, sugar, millet pepper.

How to make:1Cut the lotus root into slices, the slices do not need to be too thin. Put the sliced lotus root slices in cold water and add an appropriate amount of white vinegar to soak for a while.

2.Prepare the minced garlic. Minced ginger and green onion. If you want to have some millet spicy and give it to children, you can do without chili.

3.Put a spoonful of cooking oil in a pan. Add Sichuan pepper and star anise and sauté until fragrant. Then remove the peppercorns and star anise, and continue to heat the oil in the pan until it smokes, then pour the hot oil over the cut ingredients.

4.Boil water in a pot, put an appropriate amount of white vinegar in the pot, and put the lotus root slices in the pot after the water boils. Blanching for a minute is fine. Then take it out.

5.Put it in the cold boiled water prepared in advance for a while, don't soak it all the time, and you can take it out after the lotus root chips have cooled down. In this way, the lotus root slices will taste more crispy.

6.Put the soaked lotus root slices into the sauce prepared in advance. A spoonful of salt to taste. A spoonful of sugar for freshness. White vinegar to taste. Add a little sesame oil. Stir well and you're done. A simple and delicious cold salad with lotus root slices is ready

In fact, in many cases, if you change this cold lotus root slices, if you make it spicier, it will be a little more delicious.

Add some chili oil and it will be even more delicious and go well with rice!

Cold lotus root slices, first peel the skin and cut thin slices, float in cold water, then boil hot water and put some white vinegar, put the lotus root slices in, scoop it up with hot water, and use cold water to pass it, and then the key is the cold salad ingredients ginger chives, sesame chili peppers, oyster sauce is best chili, to pour a little more hot oil on it, add salt and sugar, light soy sauce, oyster sauce, sesame oil, put the seasoned sauce, marinated lotus root slices to catch the camp, cold salad put some coriander, if you want to make a little more chili pepper, put a little spicy.

You can add the juice to the lotus root slices, and then add chili oil and pepper oil, which is refreshing and greasy.

Here's how:1. Cut the lotus root slices into about 1cm, soak them in white vinegar water after cutting, and prevent the lotus root slices from oxidizing and discoloring.

2. Put an appropriate amount of water in the pot and boil, drop a few drops of white vinegar, put the lotus root slices into the pot of boiling water and blanch it for too long.

3. Take it out and put it into a basin of water with a few drops of white vinegar, peel and wash the 3 cloves of garlic and chop them into minced garlic for later use.

4. Mix 2 tablespoons of white vinegar, 3 tablespoons of sugar, and 1 tablespoon of edible salt to stir and make a cold sauce.

5. Fry the pepper oil, heat it slowly over low heat, and fry the peppercorns until fragrant.

6. Take out the lotus root slices to control the moisture, pour the prepared cold sauce on them, then put the minced garlic on the lotus root slices, heat and fry the fragrant pepper oil and pour it on the minced garlic while it is hot.

1. Wash off the starch of lotus rootsCut the washed lotus root slices into slices, and then wash off the starch on the surface of the lotus root slices. Then add minced ginger, minced garlic, chili flakes, and salt to a bowl, then pour in hot oil and stir well.

2. Mix the seasoning wellThen add light soy sauce, soy sauce, aged vinegar, sesame oil, and sugar and stir well, then add salt after the water in the pot boils, pour the lotus root slices into it and blanch for three minutes.

3. Sprinkle with chopped green onions to garnish:

Pour in the cold white boil and soak for a minute, then pour the water out, then pour in the cold sauce and stir well, then put it on a plate, and finally sprinkle a little chopped green onion.

How to make cold lotus root slices simple and delicious?

1. Peel and wash the fresh lotus root and slice it, chopped green onion and minced garlic.

2. Put the cut lotus root slices into cold water, soak in 1 tablespoon of white vinegar for 10 minutes, rinse it with cold water, remove it and put it in a bowl.

3. Boil the water, open the water into the lotus root slices, add 1 tablespoon of white vinegar, blanch for 1 minute, remove the cold water, drain the water and put it in a bowl.

4. Add chopped green onion and minced garlic, drizzle with hot oil fried with Sichuan pepper star anise, a little salt, 1 tablespoon of white vinegar, a little sesame oil, and stir well.

5. Cold lotus root slices, crisp and refreshing, appetizing and greasy!

Tips: The lotus root should choose a crisp lotus root with both ends intact, so that the inside is relatively clean, and white vinegar should be put into the lotus root to prevent the lotus root from oxidizing and turning black. The cold lotus root slices are ready, crisp and refreshing, appetizing and greasy, if you like to eat spicy, you can grind some chili oil or millet spicy before putting an ear!

Cold lotus root slices. First of all, prepare fresh lotus root slices, chop the garlic and chili peppers into pieces, and chop the coriander for later use. Pour water into a pot and bring to a boil, blanch the cut lotus root.

Then go through it with cold water again, and finally take it aside and wait for it to dry. After the lotus root slices are dried, put them on a plate, add an appropriate amount of salt and chicken essence according to personal taste and mix evenly, and then pour in the minced garlic that was prepared before. Put an appropriate amount of oil in the pot, put the prepared chili pepper in after the oil boils, fry the chili pepper until the oil is fragrant, then pour the oil in the pot and the chili pepper on the plate, and finally put the sesame oil and coriander.

What are the practices of lotus root.

1. Cold lotus root slices: first wash the lotus root and peel it, then cut it into uniform slices, then add it to hot water and blanch it, then drain it in cold water and set aside; Add an appropriate amount of light soy sauce, vinegar, salt, monosodium glutamate, chopped green onion, shredded ginger, edible oil, etc. to the lotus root slices in turn and stir well before eating.

2. Stir-fry lotus root: First, peel the lotus root and cut it into slices and soak it in water for later use; Shred the peppers and set aside; Take out the soaked lotus root, drain it, add it to the oil pot and stir-fry, add an appropriate amount of water, simmer for half a minute, then add shredded green peppers, and then add an appropriate amount of salt, monosodium glutamate, etc., and stir-fry evenly before serving.

3. Lotus root pork rib soup: First, clean the pork ribs and cut them into uniform segments for later use; Peel the lotus root and cut it into even pieces, then add it to water and set aside; Wash the ginger and slice it and set aside; Add an appropriate amount of water to the pot, then add ginger slices, chives, and cooking wine in turn, boil over high heat, add the cleaned pork ribs to the blanch, remove the water, drain and set aside; Add an appropriate amount of water, ginger, chives, etc. to another wok, then add the processed pork ribs to high heat and boil to remove the blood foam, then turn to low heat and simmer for about 20 minutes and set aside; Finally, add the lotus root to the pot and continue to cook slowly for about 30 minutes, add an appropriate amount of salt, pepper, monosodium glutamate, etc. when the pot is stirred evenly and then it can be eaten out of the pot.

4. Osmanthus glutinous rice lotus: first clean the glutinous rice and add it to clean water to soak for two or three hours before setting aside; Remove the outer skin of the lotus root, wash it and set aside; Cut off the width of two or three centimeters at both ends of the washed lotus root and use it as a lid; Fill the lotus root hole with the soaked glutinous rice, and it is best to use chopsticks to poke the lotus root firmly; Then close the lid of the lotus root and hold it in place with a toothpick. Add an appropriate amount of water, brown sugar, red dates, etc. to the pot, then add the prepared lotus root to the water, then boil over high heat, then turn to low heat and simmer for about half an hour; Then add an appropriate amount of rock sugar to the pot, and then continue to boil for about a quarter of an hour, turn off the heat and set aside; The glutinous rice root that has been boiled to a good point is taken out, dried, and then sliced and eaten directly.