raw material
Raw materials: lotus root 1, lemon 1, medlar 10.
Seasoning: honey 1 and 1/2 tablespoons.
Processing technology of lotus root
Put enough water in the pot and boil it over high fire.
Wash the lotus root and scrape off the skin with a scraper.
Cut the cross section of lotus root into thin slices along the length of lotus root with a knife.
Boil the water in the pot and put the sliced lotus root into the pot.
Cook on high fire for about 1 ~ 2 minutes until the lotus root breaks.
Take out the lotus root slices and immediately soak them in ice water for later use.
Mixing technology of lotus root slices
Wash the lemon with light salt water and knead it with your hands a few times.
Cut the lemon in half, hold the lemon in your hand and squeeze out the lemon juice.
Squeeze honey into lemon juice. The sweetness of honey can mask the sour taste of lemon.
Mix honey and lemon juice evenly with chopsticks.
Take out the chilled lotus root slices and put them on a plate.
Pour honey lemon juice on the lotus root slices.
The lemon peel is scraped into thin skin with a scraper, cut into slender strips with a knife and placed on the lotus root slices.
Lycium barbarum is soaked in clear water in advance until it absorbs water and becomes soft.
Sprinkle the soaked Lycium barbarum on the lotus root slices and put it in the refrigerator for a while, which will have a better flavor.
Wisdom experience and experience
The finer the lotus root is cut, the better, and the finished product will be more brittle.
Don't blanch the lotus root for too long, which will affect the crispy taste of the lotus root.
Soaking lotus roots in ice water after blanching is also beneficial to keep the taste crisp.
To make honey lemon juice, the amount of honey should be more, but not too much, as long as it is sweet and sour.
The finished product tastes better when it is cold in the refrigerator for a period of time.