Nanchang lotus root in cold sauce recipe-Chinese Food-best chinese food recipes-cooking food

Nanchang lotus root in cold sauce

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When it comes to cold lotus root, it seems that everyone's primary school gate will have such an old woman. There is a stall. There is a stack of cut newspapers, a bundle of toothpicks and an enamel washbasin on the stall. The basin is full of lotus root slices mixed with soy sauce and chili powder. The students bought it for 15 cents and ate it as they walked. In high school, the cold lotus root seems to have been upgraded. The newspaper with lotus root slices has become a plastic bag. The taste has changed from a single soy sauce with hot pepper to a chili oil with spicy spices and so on. Now, there is less cold lotus root in the street. It has appeared on the dining tables of various restaurants in Nanchang. But when I eat it, I always feel that there is less flavor. That's the taste when I was a child. As long as the people who were born and grew up in Nanchang, there is always a feeling that they can't speak clearly about the cold lotus root in Nanchang. It grows with us. Although we don't often think of it, we can always taste it after seeing it. If I had

Cooking ingredients

fuel consumption:2 scoops

Cooking Steps

Step1:First of all, choosing lotus root is the key. I don't feel for it. The taste of that kind of powder is too uncomfortable. So no matter mixing lotus root or boiling soup, I choose crispy lotus root. Especially the crispy one with a little bit of glutinous is the best. How to distinguish crisp lotus root and pink lotus root? My method is very simple. Tell the vegetable vendor directly. Take the crispy... Simple and convenient..

Step2:For this kind of irregular food, I seldom use a peeler. I'm afraid of wasting. If I cut a piece less, I will eat more... Like lotus root and potato. I clean them with steel wire balls. Just brush off the skin on the surface. It's better to separate the steel wire ball from the ordinary dishwasher. Don't mix it up.

Step3:After cleaning, the lotus root is tender and white. The contrast is strong.

Step4:For boiled lotus root, many people will encounter the phenomenon that it is either too cooked or not crisp or not cooked. If you want to ask me how many minutes to cook it, it's really hard to answer. I can share my common experience. That is to put the pot in cold water. When the water is boiled, poke it into the lotus root with a knife about 15 minutes later. At this time, you need the combination of Dao and human. Feel the subtle feedback of Dao in the coupling. If you cut it in with a little bit of sand, it means that the lotus root is still a little bit raw and needs to be boiled for a while. If you cut it in with a little powder on the surface, it means that it is overcooked. When is it just right? It's just that when the knife is not in the lotus root, it's smooth and unimpeded. When the knife is pulled out, it feels like it won't come out. That's a little suction. Then the lotus root is cooked...

Step5:Write production step

Step6:The boiled lotus root is oxidized into deep purple. If you like the white and tender lotus root without discoloration, you can only use iron or aluminum cooking utensils. But you need to eat cold lotus root with purple color.

Step7:Write production step

Step8:Some people like to cool the lotus root and then cut it. Instead, I like to directly scald it. In this way, the lotus root slices with a little temperature after cutting can better blend with the seasoning.

Step9:Dice garlic and millet peppers and fry them in hot oil. Fry chili oil and garlic for later use.

Step10:In the bowl, put 12 spoons of oil consumption, 1 spoonful of raw soy sauce, 1 spoonful of old soy sauce and 1 spoonful of sugar. If you like something slightly sweet, put another spoonful