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Anonymous users2024-02-15The preparation method of cold lotus root is as follows:
Fresh and tender lotus root tip with a scraper to remove the skin, cut into thin slices of uniform thickness, not too thick and not too thin, about 1cm is good, too thick is not easy to taste, too thin lotus root slices are easy to break. After cutting, soak in white vinegar water to prevent oxidation and discoloration of lotus root chips.
Put an appropriate amount of water in the pot and boil (be careful not to use an iron pot, it is easy to discolor the lotus root slices), drop a few drops of white vinegar, take the lotus root slices out of the water, and put them in a pot of boiling water to blanch again. Don't take too long, otherwise the lotus root slices will lose their crisp taste, just put the lotus root slices in it, make it transparent, take it out and put it in a basin of water with a few drops of white vinegar.
3 garlic cloves, peeled, washed, chopped into minced garlic and set aside.
Mix a cold sauce, prepare a clean small bowl, add 2 tablespoons of white vinegar, 3 tablespoons of sugar, 1 tablespoon of salt, mix and stir well.
Now fry a little pepper oil, heat the wok, pour in an appropriate amount of cooking oil, add a few peppercorns, heat slowly over low heat, fry the peppercorns until fragrant, but don't fry the paste.
Take out the lotus root slices to control the moisture, put them in a clean basin, 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 garlic while it is hot, with the sound of "stinging", the fragrance of garlic immediately spreads, and people can't help but want to put a piece in their mouths immediately.
Cold lotus root slices, this pepper oil is indispensable, poured on it with a "sting" sound, and the fragrance is immediately fragrant.
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Anonymous users2024-02-14The method of cold lotus root is as follows:1. 50 grams of green pepper, 5 grams of salt, 20 grams of ginger, 5 grams of monosodium glutamate, 10 ml of chili oil, 100 grams of lotus root slices, 20 grams of garlic.
2. Chop the ginger and garlic, cut the dried chili pepper into sections, and pour water into the pot.
3. Open the water into the lotus root slices, cook and remove them, add ginger, garlic, salt, monosodium glutamate, chili oil, and green pepper and stir well.
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Anonymous users2024-02-13Materials
Ingredients: 1st section of lotus root, half a bell pepper, 1 sharp pepper.
Excipients: Appropriate amount of salt, a few drops of sesame oil, 1 spoon of black sesame seeds, appropriate amount of osmanthus balsamic vinegar, 1 spoon of chili oil, 1 spoon of sugar, 4 cloves of garlic.
Preparation of cold lotus root slices1.Peel and slice the lotus root and soak it in water to remove a small amount of starch.
2.Preparation. 3.Blanch the lotus root slices for 1-2 minutes. Depending on the thickness of the cut lotus root slices.
4.Rinse the blanched lotus root slices with cool water to control the water.
5.Put everything together and mix well.
Nutritional valueRaw lotus root can clear heat and moisten the lungs, cool the blood and stasis; Cooked food can strengthen the spleen and appetize, stop diarrhea and solidify essence. The elderly often eat lotus root, which can adjust the appetizer, nourish the blood and marrow, calm the nerves and strengthen the brain, and has the effect of prolonging life.
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Anonymous users2024-02-12How to make cold lotus root slices?
Ingredients: lotus root, green pepper, red pepper.
Excipients: garlic, red pepper.
Seasoning: light soy sauce, white vinegar, sugar, sesame oil, salt.
Method:1Prepare a section of lotus root, cut off the ends, then peel off the outer skin, and then cut the lotus root into thin, uniform slices.
2.The cut lotus root slices should be soaked in cold water, which can not only prevent oxidation and blackening, but also wash off the starch on the surface and keep the lotus root slices crisp and crisp.
3.Prepare one slice of green and one red pepper and cut it into wide strips before cutting into cubes so that you can match the color.
4.Boil some boiling water, pour in a little vegetable oil, blanch the lotus root slices in the pot for half a minute, and blanch the lotus root slices for not too long to prevent the taste from being affected after boiling soft.
5.When the lotus root slices are about to be blanched, add the green peppers and red peppers, and blanch the green peppers and red peppers for about 5 seconds.
6.After the blanching of the lotus root slices is completed, control the water and fish them into a cool white boil, and after a little cold water, the taste of the lotus root slices can be more crispy.
7.Prepare a few grains of garlic, crush them, chop them into minced garlic and put them in a bowl, then put in an appropriate amount of red pepper according to your preference, boil some hot oil and pour it on top, and fry it at high oil temperature to bring out the fragrance.
8.Add a spoonful of white vinegar, half a spoon of light soy sauce, half a spoon of sesame oil, half a spoon of salt and sugar to the bowl, and stir the seasoning thoroughly.
9.After the lotus root slices have cooled, drain and remove them into a large bowl, then pour in the prepared sauce.
10.Stir the lotus root slices and seasoning sauce thoroughly, and then complete the "cold lotus root slices" and serve on a plate.
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Anonymous users2024-02-11Delicious method of cold lotus root:Ingredients: 250 grams of lotus root.
Excipients: 1 red pepper, 2 grams of ginger, 10 grams of white vinegar, 10 grams of sesame oil, 1 gram of salt, 1 gram of chicken essence.
Steps: 1. Prepare materials.
2. Peel and cut the lotus root into thin slices (the lotus root should be blanched as soon as possible after cutting to prevent oxidation, if it is not blanched in time, it can be put into the water with a little white vinegar first, which can also prevent oxidation).
3. Blanch the lotus root, use a clay pot when boiling the lotus root, and avoid ironware.
4. Blanch the water and put it in cold water to cool.
5. Finely chop the ginger and cut the pepper into small pieces.
6. Control the water of the lotus root, add red peppercorns, minced ginger, and salt.
7. Put a little white sugar (white sugar can neutralize the sour taste of vinegar and improve freshness).
8. Put chicken essence.
9. Appropriate amount of white vinegar.
10. Add sesame oil and mix well.
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