The sour and hot lotus root slices are a must-have for the New Year's holiday, which is crisp and refreshing, and is more sought-after than big fish and meat

Today, I would like to share the cold dishes that are essential for every family in our hometown to celebrate the New Year----- cold lotus root. I have grown up from a snack to a big one, and even though there are many new ways to make lotus roots, I still have a soft spot for this simple dish. Fresh and refreshing, sour and spicy and slightly sweet, with an endless aftertaste.

1. Choose fresh lotus root, peel and slice, the thinner the better, it is easy to absorb the flavor and will be more crisp.

2. If it is not blanched immediately, put the cut lotus root slices into cold water and soak them, and put a few drops of white vinegar to prevent oxidation and blackening. Never leave it in the air for a long time. This is a crucial step.

3. To make cold lotus root slices, you need to blanch the lotus root, remember not to use the iron pot for stir-frying, the reason why the lotus root in the iron pot turns black is because it is related to the polyphenolic chemicals contained in it, which can be combined with iron ions to form a purple or blue colored complex, so try to choose a stainless steel pot to blanch. Also put a few drops of white vinegar in the water, which is also the key to the white and crisp lotus vegetables.

4. Many people like to take a shower after blanching lotus vegetables, in fact, the lotus vegetables themselves are already very crisp in this way, and the effect of water is not large, but if the water will make the seasoning not easy to wrap the lotus vegetables, affect the taste, try to control the drying naturally, if you can't wait to blanch, try to use cold boiled water, and you must control the water dry, otherwise the taste will be greatly reduced.

5. After the lotus vegetables are dried, put in shredded green onions, minced ginger (can also be shredded ginger) millet pepper, and then put in a few peppercorns, burn the oil until it smokes and pour it on the green onion and ginger to stimulate the fragrance, and then put in salt, sugar, white vinegar and sesame oil, the main taste of this dish comes from the taste of sweet and sour and ginger, so it must be less salt, more sugar and more vinegar. A few simple seasonings, but the taste is not simple, sweet and refreshing, moderately sour and spicy.

If you eat too much fish and meat during the festival, you must make a big plate to appetize and relieve greasy. It's definitely more popular than chicken, duck and fish.