Method for making cold lotus root salad

Health benefits

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

Lotus root 1 section

3-4 scallions

Garlic 6-7 cloves

3-4 Xiaomi peppers

Crush a bunch of dried chili peppers

2 teaspoons of salt

1.5 tablespoons of white sugar

2 tablespoons vinegar

Method for making cold lotus root salad

1. Prepare the ingredients, wash and peel the lotus roots

2. Slice the lotus root, and if the lotus root is thicker, cut it in half again

3. Blanch lotus roots in a pot for about three minutes, add a little salt to the water, and use salad oil

4. Blanch the lotus root, rinse it with cold water, and then control the moisture.

5. Cut garlic into small pieces, scallions into chopped green onions, and millet peppers into small sections during the process.

6. Put the lotus root into a cold mixing bowl, add sugar, salt, and vinegar, and stir evenly.

7. Then add minced garlic, chopped scallions, millet pepper segments, and dried chili flakes in sequence. Half of the millet pepper section should be put and half should be kept.

8. Heat the oil in a hot pot and fry the remaining half of the chili peppers in the oil pan.

9. While the oil is hot, pour it directly onto chopped scallions, garlic, and chili peppers

10. Stir evenly.

11. Plate the mixed lotus roots

12. Finished product drawing

Tips

1. Peel off lotus roots can be soaked in vinegar water to prevent discoloration.

2. Lotus roots should not be blanched for more than five minutes, otherwise they will not be crispy.

3. Fry half of the millet pepper in hot oil to stimulate its spicy flavor. Put the other half directly into the cold mixing basin, so that the color looks good.

4. Be sure to pour it on when the oil temperature is high, and the fragrance will come out immediately. You can tell how delicious it is by listening to the sizzling sound.

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