How to make cold mixed slices

Lotus root is a common vegetable. It tastes sweet and crispy, with a fragrant flavor. It is refreshing and can relieve greasiness. It is a good appetizer and go with wine. It also has certain health-preserving effects, such as clearing heat and nourishing yin, moisturizing dryness and quenching thirst. It is more suitable for eating in summer. The method of making cold lotus root slices is also relatively simple. Let’s learn how to make cold lotus root slices.

Method 1

Prepare ingredients: 500 grams of lotus root, 15 grams of soy sauce, 6 grams of refined salt, 2 grams of MSG, 3 grams of chopped green onion, 3 grams of shredded ginger, and 3 grams of garlic slices. Steps

1. Wash the lotus root, peel it, cut it into slices, blanch it in boiling water, drain the water and put it into a plate. 2. Put chopped green onion, shredded ginger, garlic slices on the lotus root slices, add soy sauce, salt, and MSG, and mix well. Tips: Avoid using an iron pan when cooking lotus root to prevent the iron utensils from causing the food to turn black, but aluminum alloy products can be used. Method 2 : Prepare the ingredients: one fresh lotus root. Auxiliary ingredients: salt, sugar, white vinegar, chili oil, pepper oil, sesame oil, chicken essence.

3. Put it in boiling water and cook for about one minute. 4. Take out the lotus root slices and soak them in ice water (this step is very important and affects the taste). 5. Add seasoning and mix well. Method: Peel the lotus root and cut it into thin slices. Put it into boiling water and blanch it until cooked. Take it out, drain it, and let it dry. Sprinkle in shredded ginger, add a little sugar, white vinegar and salt and mix well. Function: Lotus root is rich in vitamin C and crude fiber, which can help digestion, prevent and treat constipation and arteriosclerosis, and improve blood circulation.

Nutritional value of lotus root

Lotus root contains starch, protein, vitamin C and other nutrients as well as asparagine, protein amino acids, fenugreek alkaloids, esters of glycerol, sucrose, glucose and so on. Fresh lotus root contains 20% carbohydrates and rich calcium, phosphorus, iron and various vitamins. Eating fresh lotus root raw can clear away heat, relieve restlessness, quench thirst and stop vomiting; if the fresh lotus root is squeezed to extract juice, its effect will be even better. The cooked lotus root is sweet and warm in nature, can strengthen the spleen and appetite, replenish blood and nourish the heart, so it mainly nourishes the five internal organs and has the effects of digesting food, quenching thirst and promoting salivation.

Lotus root can also be made into refreshing and heat-relief beverages such as lotus root juice, lotus root honey juice, lotus root ginger juice, lotus root grape juice, and lotus root pear juice. Lotus root can also be processed into lotus root powder, candied fruit and sugar tablets, which are good tonics for the elderly, children, women and patients.