Lotus root 400g Green and red pepper 20 grams
White sugar 5 grams Light soy sauce 8 grams
Ginger 20 grams White vinegar 15 grams
Salt Appropriate amount Sesame oil 5 grams
How to make cold lotus root Illustration of how to make cold lotus root# singled out in summer#1

Step 1

Peel the lotus root, clean and slice into slices. Illustration of how to make cold lotus root# singled out in summer# 2

Step 2

Try to cut into evenly thin slices as it will not taste good if it is too thick. Illustration of how to make cold lotus root# singled out in summer# 3

Step 3

Pour the cut lotus root slices into a pot of boiling water and blanch until cooked. Illustration of how to make cold lotus root# singled out in summer# 4

Step 4

Take it out and immediately soak it in cold water for a while. (Pour in a little white vinegar and the lotus root will not turn black) Illustration of how to make cold lotus root# Single Pick Summer# 5

Step 5

Cut the green and red peppers and ginger into fine pieces. Illustration of how to make cold lotus root# singled out summer# 6

Step 6

Remove the lotus root slices, drain the water, and sprinkle in green and red pepper and ginger. Illustration of how to make cold lotus root# singled out summer# 7

Step 7

Add salt and sugar.Illustration of how to make cold lotus root# singled out in summer#8

Step 8

Pour in light soy sauce and sesame oil. Illustration of how to make cold lotus root# singled out in summer# 9

Step 9

Pour in the white vinegar and stir evenly to incorporate the flavor. Illustration of how to make cold lotus root# singled out in summer# 10

Step 10

Finished product picture.Illustration of how to make cold lotus root# singled out in summer# 11

Step 11

Simple and easy to make, refreshing and appetizing. Illustration of how to make cold lotus root# singled out in summer# 12

Step 12

It nourishes blood and replenishes qi, clears away heat and relieves summer heat. Cooking tips for cold lotus root

Blanch the lotus root slices for about two to three minutes. You can taste them in the middle to avoid affecting the taste if it takes too long. When soaking in cold water, pour a little white vinegar to prevent the lotus root slices from turning black. The green and red peppers are not spicy, but the lotus root slices are very beautiful. If you like it spicy, you can drizzle an appropriate amount of chili oil.