Lotus root slices with sea rice and scallion oil-You Are Foodie

By Eudora
43

Lotus root slices with sea rice and scallion oil

This dish of lotus root slices mixed with scallion oil was learned at a friend's house. It is somewhat different from the common cold lotus root slices. Let's learn it. First wash the lotus root, peel it and cut it into pieces. Then blanch it in boiling water. After blanching, immediately take it out and soak it in cold boiled water. This can maintain the crisp and tender taste of the lotus root; Then remove the water and put it into a bowl to prepare the cold mix. However, in addition to the ordinary seasoning, we added the self-made stir fried scallion oil with Haimi and scallion to make the cold mix. In this way, a different "lotus root slices with Haimi and scallion oil" is completed. It tastes delicious, tastes refreshing and tastes greasy, and tastes appetizing.

Main Ingredients

Dried shrimps A little
Lotus root 2

Auxiliary Ingredients

garlic A moderate amount of
scallion A moderate amount of
salt A moderate amount of
oil appropriate amount
vinegar 2 tsp
ginger Proper amount (1 butterfly with scallion, ginger and garlic)

1. cut the lotus root and soak it in water with white vinegar, so that the lotus root will not turn black; 2. add some salt when blanching the lotus root slices. The blanched lotus root slices shall be immediately taken out and soaked in cold water, so as to keep the crispness and whiteness of the lotus root slices; 3. to stir the fragrant scallion oil, first stir fry the minced ginger and garlic, then put the soaked dried shrimp into it, and finally put the easy cooked scallion into it. After stir frying, it can be used to stir the lotus root slices.

Step 1 . Prepare the raw materials, put the cut lotus root into cold water, and add an appropriate amount of white vinegar;

Step 2 . Boil the pot with water and add an appropriate amount of salt;

Step 3 . Add lotus root slices and blanch;

Step 4 . Blanched lotus root slices are immediately soaked in cold water, which can keep the lotus root slices tender, white and crisp;

Step 5 . Drain the water, add an appropriate amount of salt and vinegar and mix evenly;

Step 6 . Cool the oil in a hot pot and stir in the minced ginger and garlic;

Step 7 . Add dried shrimps soaked in water and stir fry;

Step 8 . Add shallots and stir them until fragrant;

Step 9 . Finally, pour the stir fried shrimp and scallion oil into the lotus root slices;

Step 10 . Mix well and put into a plate.

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