1. The supermarket bought two plump tender lotus roots, we peeled and washed them.
2. Cut into thin slices, we wash the foam with water. It will not oxidize and turn black for a while.
3. Pour clean water into the pot and let the lotus root blanch for 30 seconds. If you want the lotus root to be crispy and blanching, 30 seconds should not be too long.
4. Put it in ice water and let it cool quickly, and then control the moisture for later use. This lotus root is white, tender, and not black at all.
5. Let's put the lotus root on the plate to look better.
6. Add all the spices. Stir well. Attention, the vinegar in this cold dish must be rice vinegar. The taste is good.
7. Drizzle on the sauce.
8. Chop the red peppers and fry them in oil. If we like spicy food, we replace it with millet spicy, but you can’t put chili oil in this dish.
9. Top with the fried diced chili. The quick appetizers are made.
Tips:The lotus root must be sliced and soaked in clean water. After the water is boiled for 30 seconds, the water cools quickly. This is the secret of the lotus root being crisp and beautiful. This dish is mainly sweet and sour, so don't put any chili oil or the like, which will affect the taste of your whole dish.
