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As the old saying goes: "Lotus is a treasure, autumn lotus is the most complementary". After the autumn, fresh lotus has become a common dish on people's tables, at this time the lotus root is crisp and sweet, the color is beautiful silver white, the appearance is tender and smooth, the flesh is crisp and juicy, the sweetness is strong, you can buy more to try fresh!
After the autumn, the temperature difference between day and night increases, although you can feel a hint of autumn coolness in the morning and evening, but the sunshine during the day is still strong, and people often say that the "autumn tiger" is the most ferocious at this time.
At this time, in addition to paying attention to the warmth of the morning and evening, it is also necessary to continue to prevent heat and cool down. Eating lotus root after autumn is actually a popular way to eat, which can produce jin liquid, prevent autumn dryness, and go to autumn fire.
Cold mixed lotus is my family's favorite appetizer, eating green and tender, bright color without blackening, used to relieve greasy appetizers, the most suitable for it.
Many people do cold mix lotus chips, often encounter black, the taste is not crisp phenomenon, then the hotel's cold mix lotus chips are made bright white without black, what is the skill? Today I will share with you the detailed method of this dish, and the lotus slices made are flavorful and do not blacken.
【Specific operation】
Prepare a section of lotus root, wash and peel off the outer skin, cut into even thin slices, put it in a basin, pour the appropriate amount of water and soak for 2 minutes to avoid oxidation and blackening of the lotus root.
A small piece of ginger is cut into minced ginger; 1/2 slice of red pepper and 1/2 slice of green pepper, cut into chili pepper grains, and put together in a basin for color matching.
The ingredients are simple, so you'll be ready here.
Bring water to a boil and add a little white vinegar to make the lotus slices crisper and brighter. After the water boils, put down the lotus slices and use a spoon to turn them constantly to heat the lotus slices evenly.
Blanch for 1 minute, pour into a colander to cool off, rinse the lotus flakes with cool water to make the taste crisper.
Next start seasoning.
Take a mixing pot, pour in the minced ginger and green and red peppercorns, add 2 grams of salt, 3 grams of sugar, 5 grams of white vinegar, 5 grams of sesame oil, 10 grams of shallot oil, and stir with chopsticks to dissolve all the spices.
After pouring in the water-controlled lotus slices, stir well with chopsticks to blend the seasonings and ingredients together, and you can serve on a plate.
Well, this simple and refreshing cold mix lotus slice is ready, isn't it super simple? The color is bright and white and crisp, and the bite makes a crunchy sound, which is slightly sweet and crisp, very refreshing.
Accustomed to eating greasy foods such as big fish and big meat, occasionally come to a plate of such refreshing small dishes to relieve the greasy bar.
Here are the ingredients and spices used:
Ingredients: Lotus root, green pepper, red pepper, ginger, spring onion
Seasoning: white vinegar, salt, sugar, sesame oil, shallot oil
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