Chinese Food
Lotus root in cold sauce
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When the cool wind blows and the leaves turn yellow, autumn lotus root will come into the market. This season's lotus root is crispy, tender, crunchy, and crunchy in the mouth. It's sweet and refreshing, especially greasy. Today, I'd like to share the practice of cold lotus root. Put the tender lotus root into the sour and sweet taste. It's appetizing and refreshing. It's very enjoyable to eat. Lotus root can be divided into two parts: pink lotus root and crisp lotus root. The color of lotus root is darker, yellow or pink. There are many broken threads. The color of crisp lotus root is white and glossy. There is less silk when it is broken. Stewed lotus root soup. Crispy lotus root salad. Don't buy it wrong.
Cooking ingredients
Cooking Steps
Step1:Peel the washed lotus root.
Step2:Dice.
Step3:Blanch in boiling water for 4 minutes.
Step4:After being fished, it should be soaked in cold boiled water quickly to prevent oxidation and discoloration, and keep the taste of lotus root crisp and crisp.
Step5:Dice red and yellow peppers.
Step6:Cut the garlic and shallot.
Step7:Drain the lotus root.
Step8:Add salt, vinegar and sugar. Mix well. Don't add too much vinegar and sugar. Just a little.
Step9:Hot pot with less oil. Pour in pepper and stir fry.
Step10:Add garlic and onion. Stir fry for about 1 minute.
Step11:Turn off the fire and mix in the lotus root.
Step12:Well, a bowl of sweet and sour appetizer is finished. If it's for adults, they can change sweet pepper into pepper. The taste is even more prominent.
Cooking tips:There are skills in making delicious dishes.
