Crispy and spicy lotus root salad

This dish is a common sight on the streets and in every household across China. Whether in the north or south, at summertime cold food stalls or at home dinner tables, this crispy, flavorful cold lotus root salad is a must-have. Take a bite and the lotus root crackles with a crisp, fragrant, and spicy flavor. Paired with rice, it's a delicious side dish, perfect for drinking. Even a novice cook can whip it up! It's a truly down-to-earth and delicious national dish!

Ingredients

Steps

Prepare the Diced Lotus Root Wash the lotus root, peel it with a paring knife, and dice it into small pieces about 1 cm in size. Rinse the dices with clean water to remove any starch from the surface. Choose lotus roots with both ends intact to prevent mud from getting into the pores.
Soaking lotus roots to prevent oxidation Find a large container, pour 1.5 tablespoons of white vinegar, add some water, and soak the diced lotus roots for 10 minutes. This will keep them white and crisp without turning black.
Blanching Tips: Bring water to a boil in a pot. Add 1 tablespoon of salt, 1 tablespoon of cooking oil, and 1.5 tablespoons of white vinegar. Add the soaked lotus root and cook for 2 minutes before removing from the water. This step is crucial for cooking the lotus root thoroughly while retaining its crispness.
Chilling makes it crispier. Drain the cooked lotus root and immediately soak it in cold water. Make sure it cools completely. This way, the lotus root will be crispy and crunchy when you bite it.
Prepare the spicy ingredients. Cut the dried chili shells into small pieces. Rinse and drain the Sichuan peppercorns.
Prepare the base flavor of the diced lotus root. Drain the cooled lotus root and place in a large bowl. Add light soy sauce, oyster sauce, aged vinegar, and sugar. Stir well to prepare the base flavor.
Adding oil for flavor Pour 50ml of cooking oil into a wok and heat until it starts to smoke, then turn off the heat and let it cool slightly (otherwise, the chili and Sichuan peppercorns will burn). Add the dried chili segments and Sichuan peppercorns, and the aroma will sizzle. Then, pour the spicy oil into the diced lotus root, add a tablespoon of sesame oil, and stir well. The aroma will fill your nose!