Red Oil Lotus Root Slices

Name: Red Oil Lotus Root Slices
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 section Lotus root; 1 tsp salt; 1 tsp Vinegar; 2 capsules garlic; a little Cooked peanuts; a little Sugar; 20ml Chili oil

by Wandering stars

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The protagonist of "Lengbixueshuangganbi honey, a piece of malaise cured at the mouth" is the lotus root. The lotus root is rich in nutrition and has health benefits such as appetizing and invigorating the spleen, soothing the mind and intelligence, replenishing the heart and kidney, nourishing yin and nourishing blood. Lotus root can also invigorate blood and remove stasis, relieve fever, cool blood, treat heatstroke and stop ejaculation.
Edible lotus roots should be selected with yellow-brown skins and thick and white flesh. If they are black and have peculiar smells, they are not suitable for consumption. It is better to choose short lotus root joints, thick lotus root body, and small lotus root holes. If there is red or brown mucus in the lotus root hole, it means that it is not fresh anymore. Do not ventilate both ends of the lotus root to ensure that the inside of the lotus root is clean.

Ingredients

1 section Lotus Root
1 tsp Salt
1 tsp Vinegar
2 capsules Garlic
a little Cooked Peanuts
a little Sugar
20ml Chili Oil

Red Oil Lotus Root Slices

1. Clean the lotus root section

2. Lotus root peeled

3. Cut into thin slices of uniform thickness

4. Put good lotus root slices in water to wash off starch

5. Blanched lotus root slices

6. Boiled lotus root slices, drain and serve

7. Chop garlic into minced pieces, roll out cooked peanuts

8. Sprinkle the minced garlic and peanuts on the lotus root slices, add salt, vinegar, and sugar

9. Drizzle in chili oil

10. Drizzle in chili oil

Tips:
1. Avoid using iron utensils to cook lotus roots to prevent the food from turning black.
2. The lotus root should be cooked as soon as possible after peeling off the skin to prevent the lotus root from turning black due to oxidation. If it cannot be cooked in time, the lotus root can be soaked in vinegar-added water to keep the lotus root itself clean and white.
3. The lotus root should be eaten in sections, the top is sweet and crispy, and it is blanched for fresh food; the second and third sections are slightly older, and are good raw materials for soup, and can also be used as fried lotus root clips; everything after the fourth section Jie is only suitable for fried food or used as a raw material for lotus root noodles