How long does it take to blanch lotus root slices?

Before we eat lotus root slices, we should blanch them in water as much as possible. This helps to remove the toxins in the lotus root slices, and the lotus root slices taste better. After blanching in water, it is easier to cook whether it is eaten cold or stir-fried. Because the lotus root slices are generally cut thicker, it will take longer to cook. So how long does it take for the lotus root slices to cook after being blanched?

Boil water in a pot, add lotus root slices and cook for 1 minute. Take out the cooked lotus root slices and rinse them with cold water.

How to make cold lotus root slices

1. Prepare the ingredients

1. Ingredients list

2 crispy lotus roots, onions, garlic, chili powder, dried chili peppers, sesame seeds, and Sichuan peppercorns.

2. Processing food

Peel the lotus root and cut into slices. Chop the garlic into minced garlic, cut the onion leaves into chopped green onions and the green onion whites.

Mix 2 spoons of chili powder + a pinch of Sichuan peppercorns + a spoon of white sesame seeds + dried chili segments + green onions, mix well and put in a small bowl.

2. Practice

1. Step 1: Boil water in a pot, add lotus root slices and cook for 1 minute.

Take out the cooked lotus root slices and rinse them with cold water.

2. Step 2: Take another small pot, pour in a small amount of oil, and heat the oil until it smokes.

Pour hot oil into the small bowl of chili powder in batches to make chili oil. Pour in the hot oil and mix well with a spoon. Be careful of oil splashing and burns during the process (wipe the scallion whites clean to prevent oil splashing).

3. The third step: drain the lotus root slices, add minced garlic, chopped green onions, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, appropriate amount of salt and MSG, a little sugar, pour in oil and chili peppers, a little sesame oil or sesame oil, and you can add a spoonful of Lao Gan Ma.

4. Step 4: Serve on a plate and sprinkle some chopped green onions for decoration.

1. The seasoning can be adjusted according to personal taste. If you don’t like minced garlic, sugar and vinegar, you can leave them out. If you like spicy food, you can add chili pepper and pepper powder. If you like sesame paste, add as much as you want.

2. Chili oil contains Sichuan peppercorns, so it already has a spicy base flavor. The amount of chili and Sichuan pepper powder to be added should be determined according to the situation. Cumin, fennel, star anise, cardamom, tangerine peel, etc. can also be added to the chili oil. This kind of spicy oil is basically versatile, and it is great for seasoning cold dishes and noodles!