Lotus root slices with pickled pepper
By JanisDurgan
Pickled pepper lotus root slices, a small cold dish in summer, super simple to make, taste sweet and sour, slightly spicy, crispy, very delicious.
Recipe Recommendations
- lotus root appropriate amount
- white sugar appropriate amount
- pickled pepper appropriate amount
- white rice vinegar appropriate amount
- salt appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Lotus root slices with pickled pepper
1
Prepare raw materials.
2
Wash and peel lotus root, cut into hob pieces, and rinse again with water.
3
Boil boiling water in the pot, blanch the lotus root slices in the boiling water, not for too long, to keep the lotus root slices crispy. Too cold water. You can also let it cool directly.
4
Blanch the lotus root slices when they are empty, place half a bag of pickled peppers, white rice vinegar, salt and sugar in a container and mix well.
5
Pour the lotus root slices into the prepared soup, seal them, place them in the refrigerator and refrigerate them, and you can start eating.