Ding celery and lotus root

Overview

Here we divide the body of lotus root into: lotus root melon and lotus root tip. Lotus root tips have more fiber and are suitable for stewing ribs or making crispy pots. The lotus root tips become soft after stewing. The lotus root tips absorb enough soup and are naturally very delicious and nutritious. The lotus root melon naturally has a round middle part. The lotus root tip has less fiber than the lotus root tip and has a crisp texture. It is suitable for cutting into thin slices and stir-frying or used in cold dishes. Spring is here, make a refreshing side dish to suit the occasion. The diced celery and lotus root does not contain spicy ingredients such as chili peppers. Let the celery be paired with the lotus root. What you want is its freshness.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• farm food
• lunch
• celery
• cold vinegar
• ginger
• lotus root
• refined salt
• sichuan pepper oil
• very fresh soy sauce
• white sugar

Ingredients

Steps

1. 1 Peel and wash the lotus root and cut into larger dices.

   

2. 2 Wash the celery and cut it into small pieces.

   

3. 3 Pour water into the pot. When the water bubbles, add the diced lotus root and blanch it. When the diced lotus root becomes slightly transparent, take it out and soak it in cold boiling water.

   

4. 4 Quickly blanch the celery in a pot, remove it and pour it into a basin of cold water containing the diced lotus root.

   

5. 5 Remove the diced lotus root and celery segments, control the water, pour them into a clean small basin, and sprinkle with minced ginger.

   

6. 6 Add a little salt.

   

7. 7 Add a tablespoon of sugar (if you are feeling unwell, you can omit the sugar).

   

8. 8 Pour in a tablespoon of cold vinegar.

   

9. 9 Add 1/2 tablespoon of extra-flavored soy sauce.

   

10. 10 Add appropriate amount of pepper oil according to preference, mix well and then serve.