Coral chips
By VicentaLakin
Fresh Lotus, which is nutritious and contains a large amount of moisture, as well as proteins, food fibres, carrots, etc., are good food supplements in autumn and winter. According to the Chinese doctor, the odour of venom is cold, so that it can silt, sorely and sorely, so that it can stop thirst, so that the odour of odour is good for the spleen of the stomach, so that it can regenerate, and so forth, and so on. Lotus is really a treasure! However, because of the high content of the lichen starch, the raw food is not suitable for digestion, so even if it is mixed, it has to be convoluted. Today, the main technique is cold, with fresh, fresh, fresh, spicy tastes, so the slices must be thin enough to reduce the hotness of the saline; the taste of the saline is not salted, but the taste of the sauerkraut is highlighted only with sugar vinegar; a little spicy is added to the spicy taste that enriches the taste — it's so delicate
Recipe Recommendations
- lotus root v. 1
- red pepper 1 piece
- spicy oil 2 tablespoons
- sugar 3 tablespoons
- rice vinegar 1 tablespoon
- Jiang 1 small piece
- hot and sour
- mix
- ten minutes
- simple
Steps for Coral chips
1
Paprika slicing, ginger cut off
2
– The lichen washeth off its skin, and the blade is cut thin
3
Sliced slices are immediately placed in water with a few drops of white vinegar (out of weight) and immersed for five or six minutes
4
(b) He shall raise the pot at the same time, and burn it with water, and when it boils down, he shall pour it into the tablets, a little hot
5
(b) The quick extraction of the chips, which are then put into cold, cold, cold water
6
(a) The extraction, dry moisture
7
(a) Palette
8
First the ginger and then half the chili
9
Sugar and rice vinegar combined, evenly mixed
10
It's on the tablet
11
(a) A small pot of fire, with spicy oil, into the rest of the red peppers, and a small fire to a mild drying of the peppers
12
Put the hot oil on the slice while it's hot, and hold it with a big tub. Just a little bit。Coral chips Make Tips
1. Soak the sliced lotus root in water mixed with white vinegar to prevent oxidation and discoloration, making the slices whiter and more attractive.
2. Cut the lotus root slices a bit thinner so they don't need to be blanched for too long, thereby ensuring a crisp and tender texture.
3. Soaking the blanched lotus root slices in ice water also makes them crispier and improves the texture.
4. If you don't like the taste of numbing spicy oil, you can use other cooking oils such as peanut oil, sesame oil, or salad oil to fry the shredded chili; however, it will lack the numbing sensation.
5. Let it sit for a while after pouring the hot oil to allow the flavors to infuse better.
6. Do not use an iron pot when cooking lotus root, otherwise, it will turn black.