Cold Tossed Lotus Root Slices
Peeled lotus root is cut into lacy rounds, blanched briefly to stay white and crisp, then dressed with homemade chili oil for a cooling-yet-fiery plate.
Instructions
- 1
Wash the fresh lotus root, peel it, and set aside.
- 2
Cut into thin slices.
- 3
Put into water to remove the starch.
- 4
Bring water in a pot to a boil, add a little white vinegar, put in the lotus root slices and blanch for 1 minute, then remove and rinse in cold water.
- 5
Place lotus root slices in the bowl, put the blanched broccoli in the center, and then cover with a plate.
- 6
The prepared sauce.
- 7
Freshly fried sesame chili oil.
- 8
Turn the plate upside down, remove the bowl on top, garnish with home-grown mint, and a visually appealing, refreshing lotus root dish is suitable for eating in summer.
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Ingredients
Main Ingredients
- Fresh lotus root半节
Auxiliary Ingredients
- Mint leaves4 piece
Seasonings
- Sesame oilto taste
- Salta pinch
- light soy sauceto taste
- rice vinegarto taste
- Sesame Chili Oilto taste