Spicy Cold Lotus Root

Name: Spicy Cold Lotus Root
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Lotus root; Some oil; a little salt; 1 shallot; Some ginger; Some Dried chili shreds; Some garlic; Some Peppercorns; Some Sesame pepper; 1 piece star anise; Some Pixian Doubanjiang; Some Very Fresh Soy Sauce; Some Sugar; Some Balsamic vinegar; Some sesame oil

by Sea waves

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Lotus root is a very common ingredient. It tastes crunchy, has a very good taste and high nutritional value. The natural beauty that comes out of the sludge and does not stain, the table has an extraordinary elegance, the big dish and the small stir-fry with it will enhance the compelling style, the cold and hot stir-fry can board the hall of elegance, do you see the lotus root also Enamoured?
700g lotus root; appropriate amount of oil; a little salt; 1 green onion; appropriate amount of ginger; appropriate amount of dried chili shreds; appropriate amount of garlic; appropriate amount of peppercorns; appropriate amount of peppercorns; Right amount; right amount of balsamic vinegar; right amount of sesame oil. "

Spicy Cold Lotus Root

1. The lotus root is peeled and washed, sliced according to the taste you like, and then blanched to remove the moisture content.

2. Peel the green onion and ginger, wash and shred. Peel the garlic, wash and chop.

3. Add proper amount of oil to the wok, saute the pepper, sesame pepper, star anise, dried chili shreds, and Pixian bean paste. Do not use too much oil to avoid greasy.

4. Add appropriate amount of sugar, balsamic vinegar, and very fresh soy sauce to make the juice.

5. Put the lotus root with water-controlled in a basin; add chopped garlic and mix well.

6. Add the fried sauce and mix well. If you like the taste of sesame oil, add some sesame oil and mix well. If you like the taste of sesame oil, change it to sesame oil and mix well for a more intense fragrance.

7. Plate. You can cook more at a time, and it is a very good side dish for breakfast.

Tips:
1. For the cold lotus root, choose the tender lotus root as much as possible, and the taste is crisp and crisp.
2. Don't cook for too long when blanching water to keep the lotus root crisp.