Cold and Spicy Lotus Root Slices

Cold and Spicy Lotus Root Slices

1. Select the thick lotus root with the lotus roots at both ends intact, and first use a brush to clean the mud on the outside.

2. Cut off the lotus root joints at both ends of the head and tail, check the lotus root holes and rinse them with water.

3. The skinning knife is close to the lotus root meat, and the lotus root slices are gently scraped off the surface layer.

4. Cut horizontally, cut 140 grams of thin slices for later use. The remaining lotus root can be fried or used in soup.

5. Wash the garlic cloves, cut off the bottom a bit, peel off the garlic cloves, and cut the garlic cloves into thin slices; wash the dried red peppers, cut into 2 or 3 sections for later use.

6. Pour half a pot of water into the small pot and start to cook on high heat.

7. When boiling water, treat the chives, remove the heads and roots of the chives, clean them, and cut them into chopped green onions.

8. Boil the water, add the lotus root slices, and cook for a while on medium-high heat. Pick a small piece and try it. When it is cooked, you can pick up and drain the water.

9. Heat in a small pot over medium and small heat, add garlic slices, dried red hot peppers, pepper oil, and peanut oil to fry until fragrant.

10. Add the light soy sauce, cook for a while, and let it cool off the heat.

11. Mix the cold sauce with the lotus root slices, turn them with chopsticks, so that the lotus root slices are evenly covered with the sauce, and then sprinkle with chopped green onion, seal and refrigerate before eating or eat directly.

Tips:

1. The lotus root can be big or small. Choose the lotus root joints intact, and the lotus body is not bad. I personally like the larger ones, which are easy to handle; try to cut them thinly, and blanch them for a short time.

2. You can fry the pepper oil by yourself, just use peanut oil to saute the pepper; if you don't like the taste of pepper oil, you can leave it alone.

3. Seasoning can be adjusted according to personal preference.