Spicy lotus root slices in scallion oil

Lotus root nutrition: clearing heat and cooling blood, relaxing bowel and diarrhea, invigorating spleen and appetizing appetite, nourishing blood and promoting muscles, stopping bleeding and dispelling blood stasis. Lotus root exudes a unique fragrance and also contains tannin, which has a certain effect of strengthening the spleen and diarrhea. It can enhance appetite, promote digestion, appetizing and healthy middle, and is beneficial to people with poor appetite and loss of appetite to restore health.

Raw lotus root is sweet and cold in nature, and enters the heart, spleen, and stomach meridians. It has the effects of clearing heat, promoting saliva, cooling blood, dispelling blood stasis, replenishing the spleen, appetizing, and stopping diarrhea. It mainly treats fever, polydipsia, epistaxis, and heat stranguria. Cooked lotus root is warm in nature and sweet in taste; it has the effects of nourishing the stomach and strengthening the spleen, nourishing blood and replenishing the blood, promoting muscles, and stopping diarrhea;

Recipe Recommendations

fresh lotus root appropriate amount
shallots appropriate amount
dried red pepper appropriate amount
ginger appropriate amount
refined salt appropriate amount
pepper appropriate amount
white vinegar appropriate amount

hot and sour
mix
half an hour
simple

Steps for Spicy lotus root slices in scallion oil

Peel and cut lotus root into thin slices about 1mm thick (the thinner the better), and soak in cold water dripping with white vinegar.

Put the lotus root slices into a boiling water pot and blanch them with water. Rinse them in cold water and soak them.

Remove the lotus root slices and place them in a plate, mix well with refined salt and white vinegar.

Sprinkle in minced garlic, red pepper rings, and shredded green onion.

Pour in the vegetable oil Zanthoxylum bungeanum in another pot. After the oil is hot, grate out the Zanthoxylum bungeanum, and pour the hot oil on the lotus root slices.