How to make diced lotus root with cold sauce?

1, ingredients: lotus root 1, chopped pepper, salt, monosodium glutamate, vinegar and soy sauce (with or without).

2. After washing the lotus root, peel off a layer of lotus root skin with a planer, and then remove the lotus root nodes with a knife to check whether the inside of the lotus root is clean.

3. Cut the lotus root knot into small pieces, then wash it with clear water and put it into a bowl after washing.

4. Add cold water to the pot. After the fire boils, add the freshly washed diced lotus root and blanch it. Blanching is mainly to remove the astringency of lotus root. If you buy tender lotus roots, you can wash them directly and then cool them without blanching.

5. Put the blanched lotus root Ding Sheng into a bowl, cool it, and add a proper amount of salt and monosodium glutamate. It would be better if there were a fresh-keeping box. Put it directly into the fresh-keeping box and shake it constantly to ensure that all diced lotus roots can be touched. In addition, stir well or shake well and put it in the refrigerator.

6. While the diced lotus root is refrigerated, prepare the juice of the cold diced lotus root. Mainly chopped pepper, monosodium glutamate, vinegar, ginger and so on. Salt is unnecessary. If you use soy sauce, you can add fresh essence or soy sauce.

7. After mixing the sauce, the diced lotus root is also refrigerated. Remove the diced lotus root, skim off the salt water, pour in the sauce, and then stir. If it was a fresh-keeping box before, you can shake it directly.

8. Stir well and serve.