Spicy sliced lotus root with scallion oil

Spicy sliced lotus root with scallion oil

Introduction:

"Lotus root nutrition: clearing heat and cooling blood, relieving diarrhea, invigorating spleen and appetizing stomach, benefiting blood and muscle, stopping bleeding and dispersing blood stasis. 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. It has the functions of clearing away heat, generating body fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and stopping diarrhea. It is mainly used for treating febrile diseases such as thirst, hematemesis, bleeding and heat drenching. Cooked lotus root is warm in nature and sweet in taste. It has the functions of Tonifying the stomach and spleen, nourishing blood and tonifying, promoting muscle growth and relieving diarrhea

Production steps:

Step 1: peel the lotus root and cut it into thin slices about 1 mm thick (the thinner the better). Soak it in cold water with white vinegar.

Step 2: put lotus root slices into boiling water pot, blanch and rinse in cold water, then soak.

Step 3: take out lotus root chips and mix them with refined salt and white vinegar.

Step 4: Sprinkle with minced garlic, red pepper ring and green onion.

Step 5: another pot into the vegetable oil pepper, hot oil after castor out pepper, the hot oil spilled on the lotus root.

Materials required:

Fresh lotus root: appropriate amount

Shallot: moderate

Dry red pepper: appropriate amount

Ginger: moderate

Refined salt: right amount

Zanthoxylum bungeanum: right amount

White vinegar: right amount

Note: white lotus root is the best choice for cold lotus root slices. The starch content of white lotus root is less, and the lotus root slices are crisp

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: hot and sour