1. Remove the seeds of the green pepper and cut into long strips, and cut the red pepper into thin strips.
2. Peel the lotus root and cut into strips (the thickness is not limited), and soak the lotus root in cold water like drops of white vinegar.
3. Boil the soaked lotus root strips in boiling water (approximately 1 minute in boiling water), remove them and put them in cold water to rinse and remove.
4. Finally, run it with cold boiled water and remove it for later use.
5.
Put the lotus root barcode in a small basin, add green pepper strips, red pepper shreds, sugar, a little refined salt, pickled peppers, add white vinegar according to personal preference, and mix well.
Cover the well-mixed lotus root strips with plastic wrap, put them in the refrigerator, and take them as you eat.
Tips:1. The quality requirements of lotus roots: the lotus roots are thick and tender, the meat is crispy and tender, the water is rich and sweet, and the fragrance is better. At the same time, the lotus root body should be free from injury, no rot, no discoloration, no rust spots, no shrinkage, and constant joints; the lotus root body should be protected by a thin layer of mud.
2. Distinguish between safflower and white flower: Generally speaking, safflower has a brownish-yellow outer skin, short and thick in shape, and tastes bitter when eaten raw; white flower has a smooth outer skin, silvery white, and a long and thin body. Raw lotus root tastes sweet. Usually stewed ribs and lotus root soup use safflower lotus root, and stir-fried lotus root slices use white lotus root.
In addition, there is also a common-quality twisted lotus root, which has a rough appearance, is pink, and contains more starch.
