莲藕 一小段

酱汁:

3 勺白醋

白糖2 勺

盐1/3茶勺

香油1 茶勺

蒜茸 1茶勺

辣油 2 茶勺

藕去皮后用削皮刀削成薄片。在一锅烧开的水中加一两勺的白醋煮藕片3分钟。捞起，放入冰水中泡15-20分钟。 捞起挤干水。

在一碗中倒入所以的酱料材料搅拌均匀， 然后倒入藕片中拌一拌就可以吃了。这道凉菜简单易做，酸酸甜甜。不仅开胃还好吃。放白醋煮是为了保持藕的白。加冰水泡是为了保持它的脆。

 

Lotus root about ¾ pound

Dressing:

White vinegar 3 tablespoons

White sugar 2 tablespoons

Salt 1/3 teaspoons

Sesame oil 1 teaspoon

Minced Garlic 1 teaspoon

Chili oil 2 teaspoons

Use a peeler to peel the lotus root’s skin off then peel the root into thin slices.

In a pot of boiling water, add one or two tablespoons of white vinegar then boil Lotus root for 3 minutes.

Remove the lotus root from the water then soak in ice water for 15-20 minutes. Remove, drain.

Pour all the ingredients for dressing in a bowl and mix well; pour the dressing over the lotus roots. This dish is so simple and easy to prepare, sweet and sour. So delicious!!! The purpose of cooking with white vinegar is to keep the Lotus root’s beautiful color. And the ice is to keep it crisp.