Cold lotus root slices

Overview

As a common dish on people's tables, lotus root can be eaten by the general population. It is especially suitable for patients with loss of appetite, pneumonia, enteritis, and middle-aged and elderly people. The lotus root joints can be eaten and can also be used as traditional Chinese medicine. Lotus root meat is tender, crispy, sweet, and white, and people love to eat it. Lotus root is sweet in taste and cold in nature; it returns to the heart, spleen, stomach, liver, and lung meridians. Clears away heat and promotes fluid production; cools blood; disperses blood stasis; stops bleeding. Strengthen the gastric mucosa. Vitamin C and protein work together to prevent anemia and assist the movement of the liver. Improves gastrointestinal function Tannin has anti-inflammatory and astringent effects and improves gastrointestinal fatigue. Hemostatic lotus root has certain effects on thrombocytopenia and allergic purpura.

Tags

• cold dishes
• vegetarian dishes
• celery
• fungus
• lettuce
• lotus root
• peanuts
• white vinegar
• zanthoxylum bungeanum
• carrot
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Peel the lotus root, slice it, blanch it and set aside.

   

2. 2 Peanuts are cooked with star anise and salted in advance.

   

3. 3 Slice carrots, blanch in oil and set aside.

   

4. 4 Slice lettuce and blanch.

   

5. 5 Cut celery into sections with a diagonal knife and blanch.

   

6. 6 The fungus is prepared in advance and blanched.

   

7. 7 Add base oil to the wok, add Sichuan peppercorns and fry until fragrant. Add white vinegar, soy sauce, salt and appropriate amount of water, bring to a boil and let cool. Add main ingredients and auxiliary ingredients and mix well.

   

8. 8 Drop in sesame oil and serve on a plate.