Hello everyone, I am Shu Chen, sharing a variety of home-cooked delicacies here every day, and today I bring a sweet and sour cold dish - cold mix lotus slices.
The cold mix lotus slices in the hotel are so delicious, it turns out that there is a trick. Today I will share the secret cold sauce and tips to everyone, try it at home, crisp and appetizing and greasy, the taste is not worse than the restaurant.
The choice of lotus is very heavy, choose full, long pitch, do not choose too white Oh, may be artificially processed.
Today I chose two full lotus, no complicated seasonings, are common spices, follow along with the hands-on to-do it.
【Cold Mix Lotus Tablets】
Ingredients: Lotus root two knots
Accessories: vegetable oil, peppercorns, millet spicy, coriander
Seasoning: salt, sugar, soy sauce, rice vinegar
method:
1. Wash and peel the lotus root and cut into thin slices (the thinner the lotus root, the better)
2. Slice the garlic and cut the minced garlic with a knife, cut the ginger slices with a knife and cut the minced ginger
3. Wash the parsley and cut into small pieces
4. Place the minced ginger and garlic in a bowl and cut into a circle of millet spicy
5. Heat the oil, add the peppercorns and sauté until fragrant
6. Add salt and sugar to a bowl
7. Pour hot oil into a bowl to stir up the aroma
8. Add soy sauce, balsamic vinegar, a little MSG, stir well and the cold sauce is finished
9. Boil water and blanch the lotus slices
10. Add white vinegar, the lotus slices are crisp and crisp, blanch the lotus slices for 1 minute, and remove the cool water
11. Add the prepared parsley pieces and pour in the cold sauce
12. Mix well with your hands to make it easier to taste
13. Serve on a plate, the lotus slices are crisp and the sweetness is moderate
Tips: 1, blanch the lotus flakes into the white vinegar
2: Blanch the lotus flakes for 1 minute and then cool the water to maintain the crisp taste
The cold sauce of this cold mix lotus slice is very important, and it does not use complex spices, soy sauce, balsamic vinegar, white vinegar, sugar, and salt are all commonly used seasonings. Lotus flakes are selected for plump, long nodal spacing, thinner slices, better, uniform flakes. Remember the tip to ensure that the cold mix lotus slices are on the table and snatched up, and the kitchen white seconds become the chef. Refreshing and degreasing, appetizing and refreshing, under the wine and meal can be, I hope you can like.