Lotus in ginger sauce(jiang zhi lian cai )

Lotus in ginger sauce

Introduction:

"Traditional Chinese medicine believes that raw lotus root is cold in nature and has the function of clearing away heat and trouble. It is especially suitable for patients with" acne "due to blood heat. It has the effect of nourishing stomach, nourishing Yin, invigorating spleen, supplementing qi and nourishing blood. It is a good food supplement, especially suitable for people with dry skin and dull complexion due to weakness of spleen and stomach and deficiency of Qi and blood. Lotus root segment is a good medicine, with spleen appetizer, blood, hemostasis, but also to improve the complexion. To have a good look, diet is particularly important. Now it's the season for lotus to go on the market. There is a saying among the people, "lotus is a treasure, autumn lotus is the best tonic."

Production steps:

Step 1: peel the lotus root and remove the knots

Step 2: slice

Step 3: add a little salt and oil into the boiling water to stop the growth

Step 4: remove and cool in cold water immediately

Step 5: drain water, add a little salt, ginger seasoning

Step 6: add right amount of color pepper, pour in right amount of white vinegar, pour in a little sesame oil

Step 7: serve on a plate

Materials required:

Lotus: 2 festivals

Jiang: a little

Color pepper: right amount

Salt: a little

Sesame oil: a little

White vinegar: a little

Note: blanching lotus immediately into cold water is to maintain the crispness of lotus.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Jiang Zhi Lian Cai