Crispy lotus root slices(shuang cui ou pian )

Crispy lotus root slices

Introduction:

"It's a bit cold to eat cold vegetables in winter. Today's practice is not as good as cold water, but it's crispy and warm."

Production steps:

Step 1: drop sesame oil, open to eat, crisp and delicious.

Step 2: cover it for a few minutes to make it taste better.

Step 3: after blanching, take it into the sauce basin while it is hot, shake and mix well.

Step 4: blanch lotus for one minute (according to thickness)

Step 5: prepare the sauce, slice the onion and ginger, add the pepper, vinegar, salt and sugar (if you like spicy, you can add chili oil and dried chili).

Step 6: slice and soak in water to prevent blackening.

Step 7: peel lotus and soak in water

Materials required:

Lotus: right amount

Onion and ginger: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Chinese prickly ash: right amount

Note: Lotus blanching put white vinegar, prevent oxidation black, not blanching for a long time.

Production difficulty: unknown

Process: mixing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Shuang Cui Ou Pian