Cold mix lotus root I personally feel, northerners prefer to eat a little, northerners like to use this as a wine dish, winter New Year's Day, northerners often make this dish, sour and crisp, very delicious!
Generally will use white lotus root to do cold mix, because the color will not become black, red lotus root is generally used for soup more, we just need to remember, red lotus root is pink root, white lotus root is crisp lotus root can be!
The method is also very simple: first remove the skin of the lotus root and wash it with water, and then cut it into slightly thicker slices, the lotus root should be thinly fried, and the cold mix should be cut thicker, so that when you eat it, the taste is very crisp, and then put the water on the heat of the net pot and bring the water to a boil. When the water is boiling, add the lotus root slices we have cut and cook them in a pot. In general, when the lotus root changes color and becomes crystal clear, it is already possible. After the lotus root is cooked, it leaks out and is rinsed with cold water, and only when it is rinsed with cold water, the lotus root is crispy when it is eaten.
Then cut a little coriander, garlic, ginger foam, or you can cut some red peppers to match the color. Take another plate. Add the rinsed lotus root, add salt, chicken essence, soy sauce, aged vinegar, sugar, stir well, then add ginger, garlic, coriander, mix together, and put on the plate.
Tips, everyone must remember when cutting lotus roots, can not cut too thin, too thin, mixed out of the lotus root is not crisp, there is a point that when you buy lotus root, you need to buy white lotus root!