Ginger Lotus Root

Name: Ginger Lotus Root
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 paragraphs Lotus root; Some Red pepper; Some shallot; Some Garlic sprouts; Some garlic; Some salt; Some Apple cider vinegar; Some Sugar; Some Soy sauce; Some olive oil

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Lucky New Year Dishes, Good Things, Lotus Root [Ginger Lotus Root]
When I started cooking New Year dishes, I wanted to make this dish and that dish every day. It seemed that it was all meat, not a single vegetarian dish. Okay, next, there will be vegetarian dishes.
Ginger lotus root, a classic cold dish that is indispensable on banquet dishes. After eating big fish and big meat, it is refreshing and relieved of greasiness, it is none other than it! Ordinary side dishes are not gorgeous at all, they are so unpretentious and indispensable!
Today, I used apple cider vinegar for this lotus root, which is more refreshing.
Ingredients: two tender lotus roots Ingredients: ginger, onion, garlic, garlic, red pepper, seasoning: salt, sugar, apple cider vinegar, light soy sauce, olive oil Method:

Ginger Lotus Root

1. 1. Material drawing.

2. 2. Boil a pot of water and slice the lotus root into thin slices.

3. 3. Take a small bowl, cut the garlic sprouts and ginger into rice, and press the garlic into minced pieces.

4. 4. Add apple cider vinegar and a little light soy sauce to the small ingredients.

5. 5. Add salt and a little sugar, mix well and set aside. It is best to make this small ingredient in advance to allow the ginger vinegar to be fully dissolved.

6. 6. Put the lotus root and boil after the water is boiled.

7. 7. Prepare a portion of cold water. Ice water is better. Take the cooked lotus root slices into it and let it cool enough.

8. 8. Take out the lotus root slices, put them in a bowl, pour the small sauce that you have made before, and drizzle with olive oil. Put a little bit of crushed red pepper on it and it's ready to be served.

Tips:
1. Tender lotus root should be used for lotus root, the crispy one is the best.
2. The lotus root does not need to be boiled for a long time, it can be taken out after the water is boiled.
3. The cooling must be sufficient. If there is no ice water, rinse thoroughly under the tap.
4. The amount of ginger can be adjusted by yourself, preferably slightly more than usual, to highlight the flavor of ginger vinegar.