Coral lotus root slices(shan hu ou pian )

Coral lotus root slices

Introduction:

"Fresh lotus root is rich in nutrition, contains a lot of water, as well as protein, dietary fiber, carotene and so on. It is a good food for nourishing health in autumn and winter. According to traditional Chinese medicine, raw lotus root is sweet and cool, which can eliminate blood stasis, cool blood, clear away heat and stop vomiting and thirst; cooked lotus root is sweet and has the functions of strengthening the stomach and spleen, nourishing blood and tonifying deficiency, and stopping diarrhea; while lotus node is rich in tannic acid, which can treat all kinds of hematemesis, hematochezia, hematuria, etc. Lotus root is really treasure all over! However, lotus root starch content is high, raw food is not suitable for digestion, so even if it is cold, it should be cooked and seasoned. Today, the main method of this lotus root is cold, specially to eat fresh and tender lotus root crisp taste, so the slice should be thin, in order to shorten the blanching time; seasoning without salt, only sugar and vinegar highlight the sweet taste of lotus root; slightly add a little spicy taste, make the taste more rich - it's really refreshing, crisp and tender incomparable! "

Production steps:

Step 1: shred the pepper and mince the ginger;

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

Step 3: immediately put the cut lotus root slices into the water with a few drops of white vinegar, and soak for 5 or 6 minutes;

Step 4: start the pot at the same time, bring the water to a boil, add lotus root slices after the water boils, and blanch slightly;

Step 5: quickly take out the lotus root slices, cool them and put them into the chilled boiled water until they are cool enough;

Step 6: take out and drain the water;

Step 7: swing the plate;

Step 8: Sprinkle shredded ginger first, then put on half shredded red pepper;

Step 9: add sugar and rice vinegar together and stir well;

Step 10: pour on lotus root slices;

Step 11: put a small pot on the fire, add the spicy oil, put in the remaining shredded red pepper, and deep fry over low heat until the shredded pepper dries slightly;

Step 12: pour the spicy oil on the lotus root slices while it is hot, hold it in a big basin and simmer for a while.

Materials required:

Lotus root: 1 Section

Red pepper: 1

Spicy oil: 2 tablespoons

Sugar: 3 tablespoons

Rice vinegar: 1 tablespoon

Ginger: 1 small piece

Note: 1, cut lotus root with white vinegar water immersion, can prevent oxidation discoloration of lotus root, make lotus root more white and more beautiful; 2, cut lotus root thin, blanching time does not need to be too long, so as to ensure that lotus root crisp; 3, blanching lotus root with ice water immersion, also can make lotus root more crisp, taste better; 4, if you do not like the taste of spicy oil, you can use other Fried shredded chilli, peanut oil, sesame oil, salad oil are OK, but there is no hemp taste; 5, pour hot oil and simmer for a while, it can be more delicious; 6, don't use iron pot to cook lotus root, otherwise it will turn black.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Shan Hu Ou Pian