Coral Lotus Root Slices

Name: Coral Lotus Root Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 section Lotus root; 1 Red chili; 2 tablespoons Spicy oil; 3 tablespoons Sugar; 1 tablespoon Rice vinegar; 1 small piece ginger

by Celery

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Fresh lotus root is rich in nutrients, contains a lot of water, as well as protein, dietary fiber, carotene, etc., it is a good product for nourishing health in autumn and winter. Traditional Chinese medicine believes that raw lotus root is sweet and cool in taste, can relieve stasis and cool blood, clear troubles and heat, and relieve vomiting and thirst; cooked lotus root is sweet in taste, beneficial to stomach and spleen, nourishes blood, nourishes deficiency, and relieves diarrhea; lotus joints are rich in ingredients. Tannic acid can treat all kinds of blood vomiting, hematochezia, hematuria, etc. The lotus root is really a treasure! However, lotus root has a high starch content, so raw food is not suitable for digestion, so even if it is cold, it should be cooked and seasoned. The main method of this lotus root today is cold dressing. It is specially designed to taste the crispy taste of fresh and tender lotus root. Therefore, the slices should be cut thinly to shorten the blanching time. The seasoning does not use salt, and only uses sweet and sour to highlight the sweet and sweet taste of lotus root. ; Add a little bit of spicy flavor to make the taste richer-it is really refreshing, crispy and unmatched! "

Ingredients

1 section Lotus Root
1 Red Chili
2 tablespoons Spicy Oil
3 tablespoons Sugar
1 tablespoon Rice Vinegar
1 small piece Ginger

Coral Lotus Root Slices

1. Cut the pepper into thin strips, and mince the ginger for use;

2. Wash the lotus root, peel it off, and cut it into thin slices with a top knife;

3. Put the sliced lotus root slices immediately into water with a few drops of white vinegar (outside the amount) and soak for 5 or 6 minutes;

4. At the same time, get up the pot, let the water boil, add the lotus root slices after the water boils, and boil it slightly;

5. Quickly remove the lotus root slices, and put them in iced cold boiling water after it is too cold, and let it cool completely;

6. Remove and drain the water;

7. Lay out

8. Sprinkle shredded ginger first, then put half of the shredded red pepper;

9. Add sugar and rice vinegar together and mix well;

10. Pour on lotus root slices;

11. Set a small pot on the fire, add spicy oil, add the remaining red pepper shreds, and fry on low heat until the shredded peppers are slightly dry;

12. Pour the spicy oil on the lotus root slices while it is hot, buckle in a large pot, and simmer for a while.

Tips:
1. Soak the sliced lotus root in white vinegar water to prevent oxidation and discoloration of the lotus root and make the lotus root slices whiter and more beautiful;

2. Cut the lotus root slices thinly, so that the time for blanching in the water does not need to be too long, so as to ensure that the lotus root slices are crisp and tender;

3. The blanched lotus root slices are soaked in ice water, which can also make the lotus root slices more crispy and taste better;

4. If you don't like the taste of spicy oil, you can use other edible deep-fried chili shreds, peanut oil, sesame oil, salad oil can all be, but there is no numb taste;

5. Pour in hot oil and simmer for a while, it can be more delicious;

6. Do not use an iron pan for cooking lotus roots, otherwise the lotus roots will turn black.