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(3)姜汁热藕。做法非常简单,但吃起来很爽口。材料:鲜藕500克,老姜30克,白醋4汤匙(60毫升),盐1茶匙(5克),香油1/2茶匙(3毫升)。做法:鲜藕去皮洗净,切成薄片,用清水冲洗后捞出;老姜去皮洗净后切成姜末;大火煮开锅中的水,倒入藕片汆烫2分钟捞出,用清水过凉,沥干水分备用;白醋倒入锅中,用中火加热至微沸,然后加入姜末、盐、香油,调成味汁,趁热淋到藕片上;将藕
(3) ginger lotus hot lotus. The practice is very simple, but tastes very refreshing. Ingredients: 500 grams of fresh lotus root, 30 grams of ginger, 4 tablespoons of white vinegar (60 ml), 1 teaspoon of salt (5 grams), 1/2 teaspoon of sesame oil (3 ml). Practice: Xianou peeled and washed, cut into thin slices, rinse with clear water and remove; ginger peeled and washed into ginger; fire boil the water in the pot, pour lotus root 汆 hot 2 minutes remove Fresh water is too cold, drain the water spare; white vinegar into the pot, with medium heat heated to micro-boiling, and then add ginger, salt, sesame oil, tune into the sauce, while hot pour lotus root;