Diced lotus root with celery

Diced lotus root with celery

Introduction:

"Here we divide the body of lotus root into three parts: lotus root melon and lotus root tip. Lotus root tip fiber is more suitable for stewing spareribs or making crispy pot, lotus root tip becomes soft after stewing, lotus root tip absorbs enough soup, and the taste is delicious and nutritious; lotus root and melon are the middle part of rolling, lotus root and melon fiber is less than lotus root tip, and its texture is crispy and tender, which is suitable for slicing, frying or cooling. Spring is coming. Make a refreshing dish to meet the needs. "Qin Xiang Ou Ding" does not put spicy materials such as pepper, let celery and lotus root do collocation, what we want is its "little fresh."

Production steps:

Step 1: peel and wash lotus root and melon, and then cut them into bigger diced lotus root.

Step 2: wash the celery and cut it into small pieces.

Step 3: pour clear water into the pot. When the water is bubbling, pour the lotus root dice into the blanching water. When the lotus root dice is slightly transparent, take it out and soak it in cold boiled water.

Step 4: quickly blanch celery in a pot, remove and pour into a cool boiling water basin with diced lotus root.

Step 5: take out the diced lotus root and celery, control the water and pour into a clean small basin, sprinkle with ginger.

Step 6: add a little salt.

Step 7: transfer in a spoonful of sugar (if you are not fit, you can not put sugar).

Step 8: pour in a teaspoon of cold vinegar.

Step 9: add 1 / 2 tbsp of delicious soy sauce.

Step 10: add the right amount of Zanthoxylum bungeanum oil according to your preference, mix well and then put it on the plate.

Materials required:

Lotus root: right amount

Celery: moderate

Sugar: right amount

Refined salt: right amount

Ginger: moderate

Cold vinegar: right amount

Delicious soy sauce: right amount

Zanthoxylum oil: right amount

Note: 1, ginger, zanthoxylum oil has the function of sterilization, appetizer, odor, suitable for making cold dishes. 2. Lotus root and celery should be blanched separately to prevent celery from softening and rotting. 3. Sugar, pepper oil can not be put according to preference. 4. Quality requirements of lotus root: the lotus root body is fat, the meat is crisp and tender, the water is rich and sweet, with fragrance is better. At the same time, the lotus root body should be free from damage, rot, discoloration, rust, shrinkage and continuous knots; the lotus root body should be protected by a thin layer of mud. 5. The difference between red lotus root and white lotus root: Generally speaking, the skin of red lotus root is brown yellow, the body shape is short and thick, raw lotus root tastes bitter; white lotus root has smooth skin, silver white, long and thin body shape, raw lotus root tastes sweet. Usually stew spareribs and lotus root soup with red lotus root, stir fry lotus root slices with white lotus root. It contains starch and has a rough pink appearance.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: light