Make crispy cold mixed lotus root, and Chongqing girls learn a trick, the taste is too praised, not to lose the chef's skills

2021-11-07 02:18:32

In autumn and winter, it is recommended that you eat more lotus. Lotus root, not only because it is crisp and delicious, but also because it is out of the mud and not stained, is a symbol of high purity in many Chinese poems. Autumn and winter is the season when lotus root is listed, this time is also the season with the highest nutritional value of lotus root, often taking lotus root has a good nourishing effect for women, especially for improving the color effect is very good.

Lotus root is cold, has a good effect on heat and dryness, especially suitable for those girls who have acne and fire due to blood fever. After cooking, the lotus root has become sexual temperature, which has a good role in nourishing the stomach and healthing the spleen and stomach, nourishing blood and qi, and is a good nourishing food, especially suitable for people with insufficient qi and blood, weak spleen and stomach, and dry skin.

People with bad faces can eat more, the lotus root in the lotus root is a good ingredient, after taking it can play a very good spleen, blood and hemostasis, in addition to effectively improving the color, so that our body is more healthy.

Recipes about lotus root are mostly stewed soups and vegetarian stir-fry. A while ago, Hua'er and friends went out on a trip, friends are from Chongqing, and the cooking skills are super amazing. This Chongqing girl cooks dishes, indispensable peppers, a simple cold mix of lotus, but also made crisp and spicy, especially under the rice.

Many times, I benefit from the cooking skills with my friends, and the food of various places, no matter simple and cumbersome, is fresh and creative for people in another city.

So today, share with friends this cold dish with local characteristics - pickled pepper garlic vinegar lotus slices.

Ingredients required:

Lotus root: 2 knots

Minced chili peppers: 3 tablespoons

Garlic: 2 cloves

White vinegar: 1 tsp

Sugar, salt: to taste

cook:

1, lotus root peel, rinse clean, lotus hole should also be rinsed more.

2: Cut the lotus root into thin slices, put it in water and soak in starch.

3, sit in hot boiling water, put in the lotus slices, wait for the water to boil again, fish out, and then put into cold water to stimulate, the taste can remain crisp.

4, 3 spoons minced chili peppers, add half a small spoon of sugar, salt, 1 teaspoon of white vinegar, two cloves of garlic chopped garlic, mix well together and add an appropriate amount of boiled water, so that a bowl of sauce is ready.

5: Pour the sauce on the lotus flakes.

【Flowers】

Veteran food original writer

National level public nutritionist

Contracted author of multi-platform self-media column

Crowley, the authoritative management body of global self-media, signed a contract with media people

CCTV, Beijing TV, Shaanxi TV, etc

Special guests of several food programs

Make crispy cold mixed lotus root, and Chongqing girls learn a trick, the taste is too praised, not to lose the chef's skills

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