This is the correct way to "cold mix lotus slices", sour and spicy delicious, crisp and refreshing without blackening, really fragrant

Autumn and winter are the world of Chinese cabbage and the season of eating lotus. Lotus root can tonify qi and blood, moisturize the skin and nourish the yin, improve immunity and anti-aging. So it is edible for everyone, especially the infirm and women. Lotus root is often practiced, with cold mixed lotus chips and lotus root rib soup being the most common. Among them, the cold mix lotus slices, the method is simple and fast, buy a lotus root to go home, three or two clicks can be on the table, everyone loves to eat. Changsha New Oriental Culinary Institute master teaches you the correct way to mix lotus slices, sour and spicy delicious, crisp and refreshing without blackening, really fragrant!

Ingredients: Lotus root, red pepper, garlic, green onion, sugar, white vinegar, salt, dried chili noodles, sesame seeds

method:

1. Clean the lotus root, peel and cut into thin slices;

2, boil water, after the water is boiled, put in the lotus root, add a spoonful of white vinegar, blanch the water for two minutes, fish out the control of dry water and set aside;

3: Mince the garlic and green onion, finely chop the red pepper, put it in a small bowl, add the white sesame seeds and dried chili noodles;

4, from the pot to burn the oil, the oil temperature stir-fry to 90% heat, pour into a small bowl, pour on the pepper noodles, stimulate the aroma;

5, add white vinegar, salt, sugar, chicken essence and sesame oil and stir well;

6: Pour on the lotus slices, stir well, sprinkle with coriander or green onion garnish.