I haven't been to Food Network for a long time. Looking at the previous diary, it was written in 2009. I'm really ashamed. I'm a little deep in the water, and now I want to come up and take a bubble.
In the blink of an eye, it's my favorite season again. Although the weather is very comfortable, it's easy to get angry, so during this season, we should eat more foods that nourish the lungs, such as lotus roots.
This time I want to introduce a snack that is bigger than a snack. Although there are still cold lotus root slices sold on the streets of Nanchang, the flavor of childhood can no longer be found back. This cold dish has always been my signature dish. A few days ago, I met a colleague from a few years ago online. He was still reminiscing about the cold lotus root slices I made and asked me to cook it. I laughed at him for a long time. He is really a typical foodie.
This snack is actually very simple. The difficulty is to grasp the proportion of each seasoning. It must not be too salty or too sweet. It must be spicy enough, otherwise it will not taste that way.
Nanchang cold lotus root
Recipe Recommendations
- lotus root One catty
- chili 20 grams
- salt appropriate amount
- sugar a teaspoon
- oyster sauce a tablespoon
- soy sauce a tablespoon
- chicken essence appropriate amount
- medium spice
- mix
- half an hour
- simple
Steps for Nanchang cold lotus root
1
Wash the lotus root, peel it, place it in a cold water pot to boil, and cook it for another five minutes. After boiling until the lotus root can be pierced with a chopstick, you can pick it up and put it in cold water to soak for 15 minutes, then pick it up and drain the water. Be careful, be sure to cook the whole first, then drain the water and slice it into slices, so that when mixing, it will not be too much water and the flavor will not be insufficient.
2
Add the seasonings, mix well with salt and add a little bit. Because oyster sauce and soy sauce both have a salty taste, put less if you are afraid of spicy food, and put less sugar accordingly.
3
The cold lotus root slices are complete.Nanchang cold lotus root Make Tips
Be careful, be sure to boil the whole first, then drain the water and slice it into slices, so that when mixing, there will not be too much water and the flavor will not be insufficient.