Cold sweet and sour lotus root slices(liang ban tang cu ou pian )

Cold sweet and sour lotus root slices

Introduction:

"This sweet and sour lotus root slice is extremely simple. Cut lotus root into thin slices, blanch it in boiling water, put white vinegar and sugar on it. It's simple, refreshing, crisp and tender. There's nothing technical about it. Like life, it is plain, simple and full of aftertaste. "

Production steps:

Step 1: cut the fresh lotus root, peel and clean it

Step 2: after slicing, if you don't blanch at that time, soak in cold water to prevent oxidation and blackening

Step 3: Boil the water in the pot, pour in the lotus root slices and blanch for one minute

Step 4: take it out and cool it in cold water

Step 5: take out the lotus root slices, control the water, put them on the plate, mix the white vinegar, sugar and a certain amount of cold boiled water, pour them on the lotus root slices and serve

Materials required:

Fresh lotus root: a piece

White vinegar: 30g

Sugar: 20g

Cold boiled water: appropriate amount

Note: thin lotus root slices can be blanched less for a while, thick lotus root slices can be blanched more for a while, cold water can keep crisp taste and white appearance; the proportion of vinegar and sugar can be adjusted according to your own taste, and other seasonings can be put according to your own taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Liang Ban Tang Cu Ou Pian