In autumn, lotus root is made in this way, crisp and refreshing, cool and appetizing, low-fat, and can also dispel autumn dryness

Today, I will share a lotus root practice, which matches lotus root with ginger to clear heat and detoxify, which is very good for upset and thirsty, and the lotus root made is crisp and refreshing to eat, cool and appetizing                                        

【Cold Lotus Root Slices】Ingredients required: 2 sections of lotus root, 1 red pepper, appropriate amount of oil and salt, 2-3 slices of ginger, half a tablespoon of sugar, 1 tablespoon of rice vinegar, a little monosodium glutamate

Steps:

1. Cut off the head and tail knots of the lotus root, then scrape off the outer skin of the lotus root, and wash it.

2. Cut the lotus root into thin slices and soak it in clean water to prevent oxidation and blackening.

3. Cut the ginger into cubes, remove the stems and seeds of the red pepper, and cut into small slices.

4. Add water to the pot and bring to a boil, blanch the lotus root slices, boil for about 1 minute, boil the lotus root slices until the color becomes slightly transparent, and remove the lotus root slices.

5. After taking out the lotus root slices, quickly put them in cold water to cool down the lotus root slices quickly, remove the lotus root slices, drain the water, and put them in a basin for later use.

6. Put the ginger in a bowl with the red pepper, add oil to the pan and heat until it smokes, pour the hot oil over the ginger and red pepper.

7. Add salt, sugar, rice vinegar and monosodium glutamate to the bowl, stir well, and make a seasoning sauce.

8. Pour the seasoning juice into the basin containing the lotus root slices, stir evenly with chopsticks, so that the lotus root slices and the seasoning juice are fully integrated together, put it out and put it on a plate, and a plate of crispy, tender and refreshing cold lotus root slices is ready.

Tips:

The lotus root slices are easy to cook, when blanching, do not blanch too much, after blanching, immediately put it in cold water to cool, so as to maintain the crisp and tender taste of the lotus root slices.