Do you like to eat cold dishes in the summer? Although it is difficult to adjust, but the cold mix I guess everyone should like. After all, the weather is hot, the cold mix vegetables are refreshing and appetizing, who would not love to eat it? What's more, there are too many types of cold dishes, and there is always one you like.
Lotus root is not very common in summer, but it is my favorite, whether it is cold mix lotus slices, fried lotus root slices or stewed lotus root soup, I like it, the fragrant taste of lotus root, really let me love it.
On a hot noon day, a cold mix of lotus chips is very popular, and the snow white color on the table is very eye-catching.
Many people see here, already can't help but think of their own cold mix lotus slices, why make their own, the color is black, the taste is not good? In fact, if you want to make snow white, crisp cold mix lotus slices, it is really not as simple as doing it casually, today the chef gives you two tricks, after learning you can also make a good and delicious cold mix lotus slice.
Ingredients: fresh lotus root, millet pepper, ginger garlic, salt, sugar, soy sauce, balsamic vinegar, white vinegar, cooking oil
1: We prepare a fresh lotus root, peel the lotus root, peel it, and then cut it into thin slices. If you want to make the lotus root taste crisp, the color is white, the choice of lotus root is very critical, you must choose the nine-hole lotus root, long and thin, the color is relatively white, this is the first point to pay attention to.
2, after the lotus root is sliced, we put it in the basin, and then add a spoonful of white vinegar, plus the right amount of water, let it soak in white vinegar water, so that you can ensure that it does not blacken. Soak for 15 minutes, then we blanch the water, pour water into the pot and bring to a boil, add a spoonful of white vinegar to it, then put the lotus root in and blanch until it is broken.
3. Then fish out the lotus flakes and soak them in cool water to cool them. After cooling the lotus flakes, we fish them out, control the moisture and put them on a plate. Then dice the millet pepper, chop the ginger and garlic, put it in a small bowl, and burn some hot oil on it.
4, then into a small bowl, add a certain amount of salt, sugar, soy sauce, balsamic vinegar, mix it well, we pour it in the lotus slice, stir thoroughly and can be served on the table. You can also put it in the refrigerator to chill it, and then bring it to the table to eat, the taste will be more refreshing.
Tips:
Cold mix lotus slices need to pay attention to 2 points, the first point is that when selecting lotus roots, you need to choose 9 holes of lotus roots, which is more suitable for stir-frying and cold mixing. The second point of attention is that after the lotus root is cut into lotus slices, it needs to be soaked in white vinegar water, and a little white vinegar is also added when blanching the water, which can prevent the color from turning black.