Red Lotus Root Slices

Name: Red Lotus Root Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A short section Lotus root; More than ten Dried chili; Some Coarse chili powder; Some Cooked Sesame; Some Sliced ginger; 2 star anise; Some pepper; 2 tablespoons Cold sauce; A tablespoon Soy sauce; 1/2 teaspoon salt; 2 tablespoons Sugar; 2 tablespoons White vinegar; 25g Chicken sauce; A tablespoon Pixian Douban

by chanel__123

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Do you know that lotus root is divided into pond lotus root and field lotus root. When cooking, the taste quality of pond lotus root far exceeds that of field lotus root.
Pond lotus root: The texture is white, tender and juicy, the quality is better, the body is long, the hole is small, and the time to market is a little later.
Tian lotus root: The quality is not as good as the pond lotus root, short body, more holes, and early time to market.
When we buy lotus roots in markets or supermarkets, we can choose the size of the lotus roots. Regardless of whether it is a three-segment or four-segment lotus root, as long as one of the segments is longer than one stick (the direct distance between the index finger and the thumb fully extended), it must be a pond lotus root. "

Red Lotus Root Slices

1. The second section of the Tang lotus root is the tenderest and cleanest, and it is very sweet when eaten raw. The cold salad is the most suitable. Cut the lotus root into thin slices, blanch it in cold water, set aside for later use.

2. Put half of the cooked sesame, dried chili, and coarse chili powder in a bowl and set aside.

3. Heat a pan with cold oil, add star anise, ginger slices, and peppercorns to low heat and fry slowly. Remove the color and smell.

4. After removing the hot oil, let it stand for a few seconds, then pour it into the bowl just now, and the spicy oil is ready.

5. With a little oil left in the pot, stir-fry the bean curd in Xia Pixian County to produce the red oil.

6. Take another bowl, pour light soy sauce, salt, sugar, white vinegar, chicken juice and stir well. Serve with sweet and sour sauce.

7. Pour the cold sauce evenly into the lotus root slices, and then pour the sweet and sour sauce evenly.

8. Then evenly mix in the red oil that was fried just now for color, and add an appropriate amount of spicy oil to enhance the taste according to personal taste. Sprinkle with sesame seeds and serve.

Tips:
Eating lotus root in summer can moisturize the intestines and relax the bowels, fight fire and clear the lungs. Regular eating can also lose weight. When summer comes, I will eat lotus root once every two days. According to personal experience, eating lotus root once every two days has a significant effect on acne, constipation, rhinitis, irritation, and mild obesity. Friends with the above medical history may wish to give it a try, and the body will feel much lighter in less than a week~