Hot and Sour Lotus Root Slices

Name: Hot and Sour Lotus Root Slices
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Lotus root; 2 pcs Dried chili; 3 cloves garlic; 2 pcs Chives; 2 teaspoons Fruit vinegar; 1 teaspoon Sugar; 1 teaspoon Soy sauce; 2 teaspoons Cooking oil; 5g Peppercorns

by Fable 7656

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The lotus root is slightly sweet and crisp, very refreshing, and can be eaten raw or cooked. Traditional Chinese medicine believes that raw lotus root can cool the blood and disperse stasis, and cooked food can nourish the heart and kidney, have the effect of nourishing yin and nourishing blood, can replenish the deficiency of the five internal organs, strengthen the bones, and nourish blood.
For today’s cold lotus root slices, I chose lotus root tip, which is more crispy and tender when used to make cold lotus root slices.

Ingredients

250g Lotus Root
2 pcs Dried Chili
3 cloves Garlic
2 pcs Chives
2 teaspoons Fruit Vinegar
1 teaspoon Sugar
1 teaspoon Soy Sauce
2 teaspoons Cooking Oil
5g Peppercorns

Hot and Sour Lotus Root Slices

1. Ingredients: lotus root, garlic, peppercorns, dried chili, chives

2. Peel the lotus root and cut into thin slices

3. Soak the cut lotus root in light salt water for a while to prevent oxidation and discoloration.

4. Mince garlic, chop chives, chopped green onions, and dry chili into small pieces

5. Put the chopped green onion and garlic into a bowl, add a teaspoon of umami soy sauce, a teaspoon of sugar, and fruit vinegar.

6. Place the soaked lotus root slices in boiling water for one minute.

7. Remove the blanched lotus root slices, let cool and drain the water.

8. Put edible oil in the pot, add dried chili and peppercorns and fry it on low heat to get the fragrance, remove the residue and use it.

9. Pour the fried cooking oil into the prepared sauce while it is hot, mix well.

10. Pour the prepared juice directly on the lotus root slices and mix well.

Tips:
Fried pepper diced and dried chili must be low heat to prevent the fried paste from becoming bitter.
For cold lotus root slices, choose the tip of the lotus root to be more crispy and tender.