Honey Lotus Root Slices
1.
2 lotus roots are cleaned, and the skin is scraped off with a squeegee, and then rinsed again; the lotus roots are selected with no exposed ends at both ends, and dirty water and dirt will not enter the eyes of the lotus root;
2.
Place the lotus root on the chopping board and use a sharp knife to cut into slices about 1 mm thinner, the thinner the better, it’s time to consider your knife skills;
3.
Wash the lotus root slices twice in a basin to wash off the starch on the surface and prevent oxidation and blackening;
4.
The lotus root slices are boiled in a pot of boiling water to change their color, remove them, and let them pass in cold water to keep their crispy and tender taste;
5.
Put the lotus root slices in a basin. We don’t use sugar. We use honey to season it. You can do as much as you like, but I think it’s better to be sweeter, so that the lotus root slices will be full of flavor and enjoyable after eating;
6.
Sprinkle a little more salt, there is a saying: If you want to be sweet, sprinkle a little salt; only with salt can the sweetness be better;
7.
Pour some white rice vinegar and use white vinegar, but the taste of white vinegar is stronger than that of white rice vinegar; do not use dark vinegar, which will affect the hue of lotus root slices;
8.
Then cut the clean dried red pepper into silk and place it in the lotus root slices. At that time, there is no taste. When pickling for a while, not only can the sweet and sour flavor enter the lotus root slices, the lotus root slices will become crisp and tender, so Why should I emphasize thin slices in the front? If you can't eat spicy food, you can omit the shredded pepper.
Tips:
1. The lotus root must be selected without openings at both ends to ensure that the inside is also white;
2. Do not use an iron pan for the roasting of the lotus root slices, as it will turn the lotus root slices black.
