[How to make cold lotus root delicious]_How to make_How to make

[How to make cold lotus root delicious]_How to make_How to make

Lotus root is a dish that appears many times on the home table. The nutritional value is very high. The folk even have the statement that eating radish in winter and eating ravioli in summer. Eating ravioli in summer has the effect of strengthening the spleen and appetizing. Generally speaking, lotus root is used as a soup.You can also use cold salad. Cold lotus root is especially popular in summer. In hot summer, when there is no appetite, come a plate of cold lotus root. The sweet and sour taste will immediately awaken your taste buds. Then, how to make cold lotus rootIs it delicious?

Method 1: Material: lotus root, ginger, pepper, salt, sugar, white vinegar, sesame oil.

Practice: 1.

Rinse lotus root thoroughly, scrape off the skin of lotus root, rinse it again, and cut it into thin slices. After cutting, use boiling water to rinse the water, remove it and rinse with cold red water. Finally, drain the water for use, and cut the pepper into shreds for use., Ginger shredded spare.


Place the spatula in the pot, add the shredded pepper, ginger, salt, sugar, and white vinegar, and stir well.

3. Finally, add a little sesame oil and stir well.

Method 2: Material: lotus root, water pear, red pepper, green pepper, celery, red dates, sesame, glutinous rice flour, licorice juice, spoon of paprika, salt, vinegar.

Practice: 1.

Mix the glutinous rice flour with a small amount of water and cook it on a low heat to make it thick.

Remove the skin and core of the pear and cut into shreds.

Rinse the green and red peppers, remove the seeds, and cut into shreds.

Cut the red dates and cut them into shreds.

Rinse the celery and cut into small pieces, then simmer for later use.


Wash the lotus root before going to the festival, soak it in vinegar for about 3 minutes, and cut into slices, not too thick, about 3 cm.


Put all the ingredients in the pot, then add glutinous rice water, licorice water, paprika and an appropriate amount of salt, stir well, and then marinate until taste.

The special feature of this dish is that it is soaked in sweet vinegar juice, then marinated for a whole day, so that it is fully flavored, and then transferred to the refrigerator to refrigerate and serve. The osmanthus sauce is also really sprinkled becauseThe sweet-scented osmanthus sauce is used up just a little bit, but there is nothing in the authentic Japanese style lotus root. This is just a choice of personal taste. If you want to taste the authentic taste, please ignore the sweet-scented osmanthus sauce.

Nutritional effects: lotus roots, cold raw food, warm food, are very good for the heart, spleen and kidney, can nourish the heart and spleen, eat raw can clear heat, and make good body fluid, nourish usThe five internal organs and the six organs, upset and thirsty you can drink it raw juice, can be used for more than thirst and heart, lungs, phlegm and hot; lotus root cooked to eat can strengthen the spleen and appetizer, nourish blood and muscle, cooked juice can nourish bloodBlood, the benefits are really a basket.