Lotus root section 2

2 tablespoons sugar

2 tablespoons cold vinegar

2 tablespoons sesame oil

Half a spoonful of salt

How to make sweet and sour lotus root slices cold?

Lotus root will be peeled first. Cold or stir-fried lotus root, choose the top section of lotus root, because the top section of lotus root grows the latest in that year, and it tastes crisp and sweet without residue. If it is stewed lotus root, choose the middle and back two paragraphs. This lotus root tastes better and sweeter.

Peel the lotus root and cut it into thin slices. The thinner the lotus root slice, the easier it is to taste and the less likely it is to break. Sliced lotus root and washed with cold water.

Pour the water into the pot and bring it to a boil. Add lotus root slices and blanch for half a minute. When you see them change color, take them out immediately. Don't blanch lotus root slices for too long.

Take it out and put it in cold water immediately. You can drink it once or twice as you like.

Then filter the water and add 2 tablespoons of sugar, 2 tablespoons of cold vinegar, 2 tablespoons of sesame oil and half a spoonful of salt. Knock the pot a few times to make the seasoning evenly wrapped on the lotus root slices. Marinate for a while and you can eat it!

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