How to make lotus root salad

The lotus vegetable in the north is called lotus root in the south. It is a food ingredient with relatively high nutritional value. Lotus root is rich in starch, vitamins and minerals. There are many ways to cook it. For example, the most common way is to cook it cold. Especially in summer, it has a good effect of clearing heat and relieving summer heat. There are many ways to cook it cold. Eating some of it properly can stimulate the appetite.

How to make lotus root salad

Material

About 400g lotus root

A carrot the size of a

A cucumber the size of a

A little onion, ginger, and chili pepper

Salt, chicken essence, vinegar, sesame oil as appropriate

practice

1. Wash the lotus root, peel it, cut it into thin slices (depending on the size. If the lotus root is too big, cut it in the middle and then cut it into semicircular slices). Soak it in clean water for later use (add a few drops of vinegar so that the lotus root will not turn black when cooked and will be crispy and delicious).

2 Slice the carrots thinly and cut a notch of the right size on them, which is both beautiful and convenient to eat with chopsticks;

3 Chop the green onion, ginger and chili pepper into fine pieces and set aside;

4 Pour water into the pot (the amount should be enough to cover the lotus root and carrots), bring to a boil, add the lotus root and carrots, cook until the carrots are cooked, then remove and drain;

5 Cut the cucumber into thin slices and put it together with the lotus root and carrot;

6 Place the chopped scallion, ginger and chili pepper on the prepared dish, heat oil in a hot pan until cooked, and pour over the chopped scallion, ginger and chili pepper. Then add salt, chicken essence, a little sesame oil and stir. A plate of lotus salad with good color, aroma and flavor is ready

Method 2

Material

A piece of lotus root, minced garlic, a little minced ginger, a little coriander (for decoration)

practice

Peel the lotus root and cut it into slices about 2mm thick. Don't make it too thick, as it will not taste good. Rinse and soak the sliced ​​lotus root in clean water with white vinegar. This process is very important to prevent the lotus root from changing color during heating. Only in this way can the processed lotus root slices be white, tender and beautiful.

Boil a pot of water, put the lotus root slices in after the water boils, and when the water boils again, the lotus root slices are cooked. Take them out and put them in cool boiled water or purified water to cool down. Rinse them. You can also add white vinegar to the cool boiled water, which has the same effect as above.

Drain the lotus root slices, add minced garlic, ginger, salt, chicken essence, and white vinegar to season, mix well and marinate for a while.

Heat up a pan with oil, add chopped dried red chili peppers and Sichuan peppercorns and sauté until the aroma comes out, drain the Sichuan peppercorns and chili peppers, pour the cooked oil on the lotus root slices and mix well. Serve on a plate and sprinkle with some chopped coriander for garnish.

Tips

The lotus root slices will not change color after being washed with water with white vinegar, and they will be very beautiful when cooked. Of course, you should also be careful not to add salt when the lotus root slices are hot, because the salt will react with the starch in the lotus root and turn blue when it is heated.

Method 3

Material

400g lotus root, 1 pear, 1 red pepper, 1 green pepper, a little mountain celery, 4 red dates, 1 tablespoon sesame seeds, 1/2 cup glutinous rice flour, 1/2 cup licorice juice, 1 tablespoon chili powder, some salt, a little vinegar

practice

1.Mix glutinous rice flour with a little water and cook over low heat until it becomes thick; peel and core the pears, and cut into strips; wash the green and red peppers, remove the seeds, and cut into strips; remove the core of the red dates, and cut into strips; cut the mountain celery into small sections, blanch and set aside.

2. Wash the lotus root, remove the nodes, soak it in vinegar for about 3 minutes, and cut it into 2-3mm slices.

3. Put all the ingredients into a large bowl, add glutinous rice water, licorice water, chili powder and salt, mix well and marinate until the flavors are absorbed.