Cold sweet and sour lotus root slices(liang ban suan tian ou pian )

Cold sweet and sour lotus root slices

Introduction:

"Nutritional value 1. Clearing away heat and cooling blood: lotus root has the function of clearing away heat and cooling blood, and can be used to treat heat diseases; lotus root tastes sweet and liquid, and is especially beneficial to people with fever, thirst, bleeding, hemoptysis and bleeding. 2. Laxative, spleen invigorating and appetizing: lotus root contains mucus protein and dietary fiber, which can combine with bile salts, cholesterol and triglycerides in food to make it excreted from feces, thus reducing the absorption of lipids. Lotus root exudes a unique fragrance, also contains tannin, has a certain spleen antidiarrheal effect, can enhance appetite, promote digestion, appetizer healthy, beneficial to poor appetite, anorexia recovery. 3. Blood and muscle: lotus root has high nutritional value, rich in iron, calcium and other trace elements, plant protein, vitamins and starch content is also very rich, has obvious tonifying qi and blood, enhance human immunity. Therefore, traditional Chinese medicine calls it "tonifying the middle, nourishing the spirit, benefiting qi and power". 4. Hemostasis and stasis dispersing: lotus root contains a lot of tannic acid, which can contract blood vessels and stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it is a good food therapy for febrile disease

Production steps:

Step 1: 1. Cold lotus root to choose the top section, the top section of lotus root taste is very crisp, if it is stewed to eat, you can choose the end section, the end section taste more noodles..

Step 2: peel occasionally

Step 3: cut the lotus root very thin.

Step 4: put the cut lotus root slices in cold water and remove some starch.

Step 5: blanch lotus root slices in boiling water for about 1 minute. Take out the boiled lotus root slices and put them in cold water for 2 minutes. Marinate them with sugar, salt, vinegar and sesame oil. The longer the marinating time, the better the lotus root slices taste!

Materials required:

Lotus root: right amount

Salt: right amount

Sugar: right amount

White vinegar: right amount

Sesame oil: right amount

Note: this dish is simple to cook, but it is very delicious. Lotus root to choose to look more white and bright color, that color hair black lotus root, under boiling water blanch will become black, very ugly. The longer the lotus root is pickled, the more delicious it is!

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Liang Ban Suan Tian Ou Pian