Spicy Sliced Lotus Root – Cold Dish

Putonghua : liang ban ao pian

Ingredient
Lotus Root  350 g           Chinese Parsley  1 stalk            Deep-fried Peanut  20 pcs

Sauce
Salt  1/2 tbsp          Sugar  2 tbsp             Dark Vinegar  3 tbsp            Chilli Oil  2 tbsp
Cayenne Pepper Oil  2 tbsp             Light Soy Sauce  1/3 tbsp           Red Pepper Powder  1/2 tbsp
Chopped Red Pepper  2 pcs             Minced garlic  1 tbsp             Fried Sesame  1/3 tbsp

Steps
1) Wash lotus root, slightly sweep away skin, cut into thin slices
2) Heat wok with water, add in sliced lotus root when water is boiled
3) Stir to cook lotus root slices for 10-15 seconds, drain up, put into iced water
4) Put peanut into small bag, hit to crush by small hammer, chop to mince the Chinese parsley
5) Add crushed peanut and minced parslay into a container, drain up lotus root slices then add in
6) Add in sauce, stir gently and to mix well, cover by wrap-paper and chilled for 30 minutes, serve

7) There is an option : Black Fungus……

Soak dry black fungus until soft, boiled 1 minute by hot water….other steps are same as above mentioned.

8) Another option : White Fungus

Soak dry white fungus until soft, boiled 1 minute by hot water….other steps are same as above mentioned. By the way, to use white sweet rice vinegar on this option is better.

Remark
tbsp – table spoon
This is a very easy but taste good snack, for beer……
To make sure that every lotus root slice is coated by the sauce……
You can sdjust the sauce, more or less the pepper spicy, the vinegar or salt…..