White and Crisp Cold Lotus Root Slices

Name: White and Crisp Cold Lotus Root Slices
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 section Fresh lotus root; Some pure water; 3 tablespoons White vinegar; 2 tsp Sugar; 1 tsp salt; 1 small piece ginger; 2 pcs Dried chili; 1 Chives; 2 cloves garlic; a little sesame oil; a little Chicken Bouillon Powder

by Squirrelfish 77

4.9 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

3

This cold lotus root slice was learned from my mother-in-law, and it is one of my mother-in-law's specialty dishes. My mother-in-law is a recognized chef in our family! Many people can easily make "dark dishes" if they are not careful. The polyphenols in the lotus root will combine with iron ions to form a purple or blue complex, which is the reason why the lotus root slices will turn black. Therefore, iron pots should not be used when blanching lotus root slices, but stainless steel pots must be used. In addition, the lotus root slices cannot be stirred, and it is easy to break and affect the appearance. Be sure to topple the pot and mix well.

White and Crisp Cold Lotus Root Slices

1. Prepare materials. Soak dried chilies in hot water in advance to soften them.

2. Pour pure water into the stainless steel pot, (do not use an iron pot), peel and wash the lotus root, and cut into slices.

3. Put the lotus root slices in the pot without waiting for the water to boil.

4. After the water is hot, the lotus root slices turn from white to translucent, immediately remove them and put them in cold water (purified water).

5. Chop pepper, chives, garlic cloves, and ginger into small circles.

6. Control the moisture of the lotus root slices, add 1 teaspoon of salt, and mix well with your hands (do not use chopsticks, the lotus root slices will break easily).

7. Add white vinegar.

8. Add sugar and stir well.

9. Finally, add minced garlic, minced ginger, chili rings, and chives rings and mix well!

Tips:
1. Put the lotus root slices into the pot with cold water. Don’t wait for the water to boil. The lotus root slices will be crisp when the water is boiled.
2. Chopsticks can't be used for mixing lotus root slices. The lotus root slices will be broken, incomplete and unsightly. Just flip the basin with your hands.
3. Put the lotus root slices into the pot as soon as possible after they are cut. If you don’t have time for a while, you can put them in a basin with vinegar to prevent oxidation and blackening.