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.