Cold mixed lotus root slices with minced ginger(liang ban jiang mo ou pian )

Cold mixed lotus root slices with minced ginger

Introduction:

"Although autumn has begun, Guangdong is still very hot these days. The sun was hot and the neck was sweating. This kind of cold mixed lotus root slices with minced ginger is simple and can increase appetite. It's very suitable for today's weather. "

Production steps:

Step 1: get the material ready.

Step 2: wash the lotus root, peel it and cut it into thin slices.

Step 3: pour proper amount of water into a small pot and bring to a boil over high heat.

Step 4: add lotus root after boiling.

Step 5: cook until the lotus root changes color.

Step 6: pour out and rinse with cold water for a while.

Step 7: pour into the basket and drain.

Step 8: pour it into a bowl, cover it with plastic wrap, and put it in the refrigerator for 20 minutes.

Step 9: peel the ginger and cut it into grains of rice.

Step 10: take out the lotus root slices after refrigeration, add ginger powder and sugar.

Step 11: add salt.

Step 12: add white vinegar.

Step 13: add sesame oil.

Step 14: mix well.

Step 15: the lotus root slices after cold storage are cool and crisp, with a little bit of sour and sweet taste.

Step 16: lotus root is rich in iron, calcium and other trace elements, plant protein, vitamins and starch, which can tonify Qi and blood and enhance human immunity.

Step 17: crispy.

Step 18: eat right now.

Materials required:

Lotus root: 350g

Sesame oil: 1 teaspoon

Sugar: 1 tsp

White vinegar: 2 teaspoons

Ginger: right amount

Salt: right amount

Note: 1. Don't cook lotus root slices too long, just cook until it changes color. 2. After changing color, pour it out quickly and make it with cold water. The lotus root slices will be very crisp. 3. In addition, do not put too much vinegar, vinegar put more, eat only acid, no lotus root itself sweet.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Liang Ban Jiang Mo Ou Pian