Coral lotus root slices

Overview

Fresh lotus root is rich in nutrients and contains a large amount of water, protein, dietary fiber, carotene, etc. It is a good food supplement for autumn and winter. Traditional Chinese medicine believes that raw lotus root is sweet and cool, which can remove stasis and cool blood, clear away heat and vomiting, and relieve vomiting and thirst; cooked lotus root is sweet and has the functions of strengthening the stomach and spleen, nourishing blood and replenishing deficiency, and stopping diarrhea; lotus root joints are rich in tannic acid, which can treat various types of blood vomiting, blood in the stool, and blood in the urine. Lotus root is really full of treasures! However, lotus root has a high starch content and is not suitable for digestion when eaten raw, so even if it is eaten cold, it must be blanched before seasoning. Today’s lotus root dish is mainly served cold, specifically to get the crispy texture of fresh and tender lotus roots, so the slices should be sliced thin to shorten the blanching time; no salt is used for seasoning, only sweet and sour is used to highlight the sweet and fresh taste of lotus roots; a little bit of spicy flavor is added to enrich the taste - it is really refreshing, crisp and tender!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• vegetarian
• old man
• healthy recipes
• detoxification and beauty
• dinner with friends
• spring recipes
• dinner
• lotus root
• rice vinegar
• spicy oil
• sugar
• ginger
• red pepper

Ingredients

Steps

1. 1 Cut the pepper into thin strips and mince the ginger and set aside;

   

2. 2 Wash and peel the lotus root, cut into thin slices with a knife;

   

3. 3 Immediately put the cut lotus root slices into clean water with a few drops of white vinegar (extra quantity) and soak for 5 or 6 minutes;

   

4. 4 At the same time, bring the pot to a boil. After the water boils, add the lotus root slices and blanch them briefly;

   

5. 5 Quickly take out the lotus root slices, cool them down, then put them into iced cold boiled water and chill them until they are completely cool;

   

6. 6 Take out and drain the water;

   

7. 7 Plating;

   

8. 8 Spread shredded ginger first, then put half of the shredded red pepper;

   

9. 9 Add sugar and rice vinegar together and stir evenly;

   

10. 10 Pour it on the lotus root slices;

    

11. 11 Put a small pot on the fire, add spicy oil, add the remaining red pepper shreds, and fry over low heat until the pepper shreds are slightly dry;

    

12. 12 Pour the spicy oil on the lotus root slices while they are hot, cover it with a large basin, and simmer for a while.