Mixed Lotus Root

Name: Mixed Lotus Root
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: one period Lotus root; Some Huo Xiangye; Some ginger; Some White vinegar; a little salt; Some Sugar; Some sesame oil

by Happy: eating

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

#凉饭菜#, "Lotus root under the flower", refers to the tender lotus root formed under the lotus in the lotus pond when the lotus is in full bloom in the sixth and seventh lunar calendar. At this time, the lotus root is crispy, tender and free of residue, and contains less starch. It is the best season to eat lotus root in a year. "

Ingredients

one period Lotus Root
Some Huo Xiangye
Some Ginger
Some White Vinegar
a little Salt
Some Sugar
Some Sesame Oil

Mixed Lotus Root

1. Wash the lotus root section and peel it off.

2. slice

3. Boil the lotus root slices after boiling.

4. After removing it, the boiling water is too cold and the water is too cold.

5. Arrange the plate, embellished with Huoxiang leaves

6. Mince ginger, add sugar, salt, white vinegar, and sesame oil to taste.

Tips:
The lotus root is relatively tender nowadays, the blanching time should be short, and the water can be removed after boiling in the water for 3 seconds, and the taste will not be crisp and tender after the blanching time is long.