Why are the hotel cold mix lotus slices so delicious? Cold sauce is the key, crisp and refreshing, under the wine and rice
As the saying goes: "Lotus is a treasure, autumn lotus is the most nourishing". Every autumn is the most delicious season of lotus root, and lotus root is also on the market in large quantities at this time, becoming a regular customer at everyone's table. In late autumn, the weather becomes cold, the climate is dry, it is easy to feel upset, lotus root has the effect of clearing heat and reducing fire, moisturizing the lungs and reducing dryness, this time you can eat more lotus root appropriately, you can effectively remove autumn dryness.
If you are familiar with Xi'an, you will find that in the noodle restaurants, dumpling restaurants, and steamed bun restaurants in the streets and alleys of Xi'an, whether people eat noodles, dumplings or steamed buns, they will first order a cold vegetarian dish, while eating cold vegetables, while waiting for their own meals. Every time I go out to eat steamed buns, I will order a cold vegetarian spell, appetizing and cooking, and among all the cold dishes, my favorite is still cold mix lotus slices, refreshing and greasy, every time must order.
I always feel that the hotel's cold mix lotus slices are very delicious, and the cold mix lotus slices made by myself are not crisp and refreshing. From the master who sold lotus roots, it was learned that the lotus root has 7 holes and 9 holes, and the 7 hole lotus root, because of its softer and stickier taste, has more powder texture, and is more suitable for soup. The 9-hole lotus root has a crisp taste and is more suitable for cold mixing and stir-frying.
Figured out the difference between the 7-hole lotus root and the 9-hole lotus root, and then made cold mix lotus slices, and found that the taste was not lost to the restaurant at all, crisp and refreshing, under the wine and rice, and could not get tired of eating. Today, I would like to share with you the homely practice of cold mix lotus chips, let's take a look at how to make it.
【Home-cooked recipe of cold mixed lotus root】
Ingredients: 1 lotus root with 9 holes, 2 spring onions, 1 bell pepper, 3 cloves of garlic, salt, thirteen spices, chili noodles, cooked sesame seeds, soy sauce, balsamic vinegar to taste
【Specific method】:
1. 9 holes of lotus root peeled, washed and cut into thin and uniform slices, all cut well and then soaked in water to prevent oxidation from turning black.
2. Prepare the excipients. Wash and cut the green onion, the white onion and the green onion leaves separately, the bell pepper is washed and removed from the seeds, the pepper is chopped, the garlic is washed and pat flattened and chopped and the minced garlic is set aside.
3: Add an appropriate amount of water to the pot, bring to a boil on high heat and add lotus root blanching water, after 3 minutes, remove the cool water and drain the water into the basin.
4. Mix the juice cold. Take a small bowl and add the chopped green onion, minced garlic, crushed chili peppers, 1 teaspoon of salt, a little thirteen spices, 1 tsp of chili noodles, and 1 tsp of cooked sesame seeds.
5, another pot to burn oil, the boiled hot oil poured on the ingredients in the bowl, stir evenly after adding an appropriate amount of soy sauce and balsamic vinegar, stir evenly after the delicious cold sauce will be adjusted.
6: Pour the prepared cold sauce into the basin, sprinkle with green onion, stir well and put it on the plate, a simple and delicious cold mix lotus slice will be ready.
The key to the delicious cold mix lotus slices lies in the preparation of cold mix juice, as long as you master this trick, the taste of cold mix lotus chips is not lost to the restaurant at all, crisp and refreshing, under the wine and rice, eat a lot, like to eat cold mix lotus chips friends come to try it.
The above is my sharing of the "home-cooked practice of cold mix lotus chips", if you have different opinions, please leave a message in the comment area to share, more home-cooked methods, all in @ Lolo Food Diary, thank you for reading, liking, forwarding, collecting.