How to make cold lotus root slices in the hotel? Why can lotus root slices be so bright and refreshing?

Soak in water and wash off the excess starch in the lotus root, so it tastes more crisp. Add white vinegar to prevent lotus root from oxidation and blackening. Add water, and you must not soak lotus roots. Prevent oxidation of lotus root. Cook it and let it cool a little before cutting it into thick slices. Whether it is a whole slice or a half-moon lotus root slice cut after half-cutting, it is necessary to pay attention to cutting it thicker to be delicious. Lotus root slices are about 2mm thick. In our local area, it is better to stir-fry lotus roots with ginger juice every New Year. As a cold dish, an appetizer, it is always so pleasing to the eye, crisp, sour, spicy, sweet and ginger.

With the arrival of early spring, some cold dishes have been added to our daily table. Lotus root is a kind of food that we usually use in cold salad, so how about making it delicious? Recommend a delicious Hunan dish "Spicy Lotus Root Slice". If your city can also buy this extremely tender new lotus root, it is best to use it as a cold lotus root. If not, try to buy a lotus root that is not so pink. Generally, the lotus roots in summer are crisp and tender, but those in autumn and winter are old and rotten. Before selecting materials, let's first understand the general varieties of lotus root. In fact, there are many varieties of lotus roots. Some time ago, there were two common lotus roots in the market: one was seven-hole pink lotus root with red flowers, short and thin appearance, yellow skin, astringent meat and high starch content.

Scoop a spoonful of honey and add a spoonful of boiling water. If there is sweet orange or lemon juice, it will taste more beautiful if it is squeezed together to make honey water. You can skip the sweet orange or lemon. The materials to be prepared are: tender lotus root, sugar, health vinegar, red millet pepper, chives, garlic cloves, sesame oil and pepper. Wash the tender lotus root, cut it into thin slices, rinse it twice with clear water, and soak it in clear water to avoid oxidation. The ratio of sugar to vinegar is about1:1-1:1.5. This ratio is sweet and sour and appetizing, not too sour or too sweet.