Cold Lotus Root Slices
1.
The fresh lotus root is peeled, washed and cut into thin slices, rinsed twice with cold water to rinse off the starch, and then soaked in water for later use.
2.
Put water in a pot to boil, squeeze 5 drops of lemon juice, a spoonful of white vinegar without lemon juice is fine.
3.
Take out the lotus root slices, put them in the pot and blanch them for 2 minutes, until the lotus root slices become transparent.
4.
Take it out and place it in a basin of cold water. The lotus root slices treated in this way are tender and crispy.
5.
To control the moisture of the lotus root slices, add 2 spoons of white vinegar, hold the basin with both hands, and turn it over evenly. Do not use chopsticks to stir, it is easy to break
6.
Add 1 tablespoon of salt to taste. The amount of salt is adjusted according to your own taste, but now we advocate less oil and salt. It is better to have less salt.
7.
Heat up the wok, put in the right amount of cooking oil, and then add a few peppers to low heat and slowly fry the aroma.
8.
Cut the dried chili into small sections, wash the chives and cut into small sections, chop the garlic into minced pieces, and place all in a bowl of lotus root slices. Pour heated edible oil on the minced garlic to stimulate the aroma of garlic.
9.
A plate of hot and sour, delicious, sweet and crispy lotus root slices is ready, and it is delicious with wine and rice. Colleagues come to the house and call for this dish that I made.
