Scallion oil and lotus root slices

Overview

Lotus root will lose its astringency and become sweet and crisp only after being exposed to cold weather. I like cooking with lotus root so much that I keep making shredded lotus root, lotus root slices, lotus root cubes, stewing and so on. In addition to its unique taste, many reasons why I like lotus root are that it is rich in nutrients and easy to cook. In addition, its economical price is also a reason why I like it. I like to make simple dishes more complicated so that they look more professional. For example, this scallion and lotus root slices are a bit complicated to make. It may be a little awkward to add dried shrimps to the salad, but the final effect proves that adding dried shrimps is not superfluous.

Tags

• hot dishes
• home cooking
• chinese banquet
• common dishes
• old man
• dinner with friends
• spring recipes
• lunch
• ginger
• haimi
• lotus root
• refined salt
• white vinegar
• green onions
• vegetable oil

Ingredients

Steps

1. 1 Wash and peel the lotus root and cut into thin slices.

   

2. 2 Put the cut lotus root slices into a pot of boiling water and blanch them quickly.

   

3. 3 Rinse lotus root slices with clean water and let cool.

   

4. 4 Soak the lotus root slices in water.

   

5. 5 Chop the green onions, shred the ginger, and cut the dried shrimps into small pieces.

   

6. 6 Remove the lotus root slices from the water and add white vinegar.

   

7. 7 Sprinkle a little salt and mix well.

   

8. 8 Pour vegetable oil into the wok, and when the oil is hot, add dried shrimps and stir-fry until fragrant.

   

9. 9 Add chopped green onion and ginger and stir-fry until fragrant, remove from heat.

   

10. 10 Pour the fried scallion sesame oil over the lotus root slices and mix thoroughly.