Is it better to add Yipinxian or just salt to the cold lotus root slices? What seasoning should be added to the cold lotus root slices to make them delicious?

We all know that cold lotus root slices are a popular delicacy in summer. There are many ways to make it. It tastes crispy and delicious, and is very popular among people. Many people will make cold lotus root slices at home. So is it better to add Yipinxian or just salt to cold lotus root slices? Let's take a closer look!

Is it better to add Yipinxian or just salt to the cold lotus root slices?

It is better to put Yipinxian in the cold lotus root slices, which will taste more fragrant.

Yipinxian and ordinary soy sauce are both made from soybeans. The freshness is different, and the raw materials are different. Yipinxian has a higher content of amino acid nitrogen, so it tastes better. It is generally used more in cooking. But because Yipinxian has a more obvious umami taste, it is often used in some sauces and cold dishes.

Generally, lotus roots in summer are crisper and tenderer, while those in autumn and winter are older and more rotten. Lotus roots in summer are best stir-fried when served cold, while lotus roots in autumn and winter are very soft, sticky and sweet when used to make soup.

The lotus root slices will not turn black easily if you start cooking them right after they are cut. If you want to stir-fry the lotus root slices, you can add a little vinegar to prevent them from turning black. Of course, it is best to soak them in water after cutting them, which is safer.

What seasoning is good for cold lotus root slices?

When making cold lotus roots, you should first choose some that are crisper and have a better taste, with longer nodes and are a little more tender. Avoid choosing old and powdery ones as they will affect the taste.

Then you need to choose the matching seasonings, such as ginger, onion, garlic, chili pepper, coriander, sesame oil, pepper oil, soy sauce, aged vinegar, etc.

Peel the lotus root, slice it and put it in cold water. Boil an appropriate amount of water, and pour the soaked lotus root slices into it after the water boils. Stir it again until the water boils again, pour out the lotus root slices, rinse them with cold water, drain and set aside.

Wash and chop the ginger, onion and garlic and put them in a bowl. Chop chili pepper and coriander and put them in a bowl. Add half a bowl of soy sauce, and then pour in vinegar, sesame oil, and pepper oil. (You can also make your own peanut oil and pour the cooked peanut oil into these seasonings, the taste is still good).

After all the seasonings are prepared, pour the lotus root into a large bowl, add the seasonings and mix well, and leave it for about ten minutes. The delicious, simple, tasty and easy-to-make cold lotus root is ready.

How to make cold lotus root slices

Ingredients needed: 2 pieces of crispy lotus root

Ingredients: 2 tablespoons of sesame oil, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce (if you want the lotus root slices to be white, don’t add light soy sauce or dark soy sauce), a few drops of pepper oil, 2 tablespoons of chili oil, 5 red chilies, 2 shallots, 4 cloves of garlic, 1 tablespoon of balsamic vinegar, some chicken stock

Production process:

Step 1: Peel and wash the lotus root, cut into thin slices, and immediately put it into boiling water and cook for 2 minutes. Then take it out and soak it in ice water for a while to make it taste crisper.

Step 2: Wash and chop the scallions and set aside. Wash and chop the chili peppers. Peel the garlic, flatten it and cut it into minced garlic. Put the minced garlic and chili peppers in a bowl. Heat some oil in a pan until it is almost smoking, then pour the oil over the minced garlic and chili peppers to bring out the aroma.

Step 3: Start preparing the salad dressing: put sesame oil, light soy sauce, dark soy sauce, pepper oil, chili oil, balsamic vinegar and chicken essence into the seasoning bowl, stir evenly with chopsticks and set aside.

Step 4: Take out the lotus root slices and drain the water, mix them evenly with the salad dressing, and let the seasoning and lotus root slices marinate for at least half an hour before eating.

Finished product: spicy and crispy, it makes you drool just by looking at it. Prepare more rice.

PS: If you don’t have chili oil at home, you can make the simplest chili oil by adding chili powder and white sesame seeds and sautéing them in hot oil. You can add or not add green onions according to your preference, and you can also add some coriander.