Sweet and sour lotus recipe-Chinese Food-best chinese food recipes-cooking food

Sweet and sour lotus

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It's summer. There are more opportunities for cold dishes. Among them, cold lotus is a home-made dish, which is also indispensable in the menu of all major restaurants. In the south, lotus root is called lotus root. In the north, lotus root is called lotus root. The taste of sugar and vinegar is Zhejiang cuisine. Whether it's hot and sour or sweet and sour, it's crispy and delicious, white as jade, crisp and long at the entrance. I love lotus food. As the saying goes, men don't leave leeks. Women don't leave lotus roots. Women often eat lotus vegetables can benefit Qi and blood, beauty and beauty, relieve menopause emotional instability, restlessness and other symptoms. The boiled lotus vegetable has the functions of invigorating the spleen and appetizing the stomach, benefiting the blood and nourishing the heart, and eliminating food. Fresh lotus vegetable contains 20% sugar, rich calcium, phosphorus, iron and many kinds of vitamins. It can relieve irritations, stomach, thirst and nausea. There are many ways to make lotus food. Soup, fry, fry, cold mix and so on. No matter how you do it, it's delicious. However, how to make a crisp and delicious dish of lotus with bright white color? It's easy for many people to touch

Cooking ingredients

lotus:one

sugar:1 teaspoon

white vinegar:3 teaspoons

ginger powder:moderate amount

onion:paragraph

dried pepper:moderate amount

pepper:moderate amount

Cooking Steps

Step1:The first minefield to pay attention to - cut lotus vegetables can not be directly blanched. Wash with cold water several times. Peel, root and slice lotus vegetables. The thinner lotus vegetables used for cold mixing, the better the taste. Slice the carrot. There is less starch left. Wash the lotus with water. Add pepper and white vinegar. The lotus will be very white. The lotus dishes are crispy and not sticky.

Step2:The second minefield to pay attention to - you can't cook with an iron pot. Add water to stainless steel, Maifanshi and other pots. There should be more water. Take out the pickled lotus seeds and put them into boiling water. Blanch for 2 minutes. Do not cover the pot. Cover the pot to affect the color and taste.

Step3:The third minefield to pay attention to - Zhuo good lotus vegetables can not be seasoned directly. You should wash the boiled lotus vegetables in cold water or soak them in cold water to ensure the crispness of the lotus vegetables.

Step4:Seasoning - sweet and sour juice. Sugar 1 teaspoon. White vinegar 3 teaspoons (vegetables should be white, white vinegar is necessary). Cut pepper, scallion and dried pepper into shreds. Sprinkle water with hot oil. Add a little salt. Stir well.

Step5:Take out the lotus seeds, control the water content, put in the adjusted juice, stir evenly, and put into the plate. A plate of white jade like color. It's good to have a crispy, spicy and sweet cold lotus dish.