Cold Lotus Root Slices

Name: Cold Lotus Root Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Lotus root; Some pepper; Some Dried chili; Some oil; Some salt; Some Vinegar; Some shallot; Some Chicken Bouillon Powder

by (Narnia)

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This dish was learned during a meal at a friend’s house. It is a specialty of friends. That day, a large pot of lively and fragrant lotus root was brought to the table for everyone to taste. After eating, shout for another pot. In fact, the cool and crisp lotus root slices are already very tasty, no matter how you eat them, you can eat them deliciously. Most aquatic vegetables like lotus root have higher mineral content, but at the same time they are high in starch content in vegetables. During weight loss You can occasionally replace the staple food in small amounts. "

Ingredients

2 pcs Lotus Root
Some Pepper

Buy on JD Buy on Amazon
Some Dried Chili
Some Oil

Buy on JD Buy on Amazon
Some Salt

Buy on JD Buy on Amazon
Some Vinegar
Some Shallot

Buy on JD Buy on Amazon
Some Chicken Bouillon Powder

Buy on JD Buy on Amazon

Cold Lotus Root Slices

1. Peel the lotus root for later use.

2. Cut the skin thinly and set aside.

3. Rinse in water.

4. Boil the water in the pot, add the lotus root slices and blanch them until cooked. After blanching, remove them in cold water and set aside.

5. Add oil and pepper to the pot to make pepper oil.

6. Add salt and mix well to taste.

7. Cut green onion and dried chili into sections.

8. Add dried chili and green onions to lotus root slices.

9. Pour in the hot pepper oil.

10. Add chicken essence.

11. Add vinegar and mix well.

Tips:
1. Many people like to use such fresh lotus roots to squeeze the juice for drinking. This method of eating is dangerous and can easily cause ginger worm disease.

2. When cooking lotus root, it is best to blanch all the sliced lotus root in water in advance. The lotus roots are blanched first. The purpose of blanching is to make them clean and not sticky when they are fried later. The lotus root is blanched as soon as the water is boiled. Don't blanch it for too long. Let's take out the lotus root first and set aside for later use. At this time, the lotus root slices used for cold dressing can also be blanched in this pot of water. The blanched lotus root will not affect the nutritional value.