diced lotus root with pickled pepper
Ingredients: salt,MSG,white sugar,white vinegar,ginger,pickled pepper
Recipe Recommendations
- pickled pepper appropriate amount
- ginger appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- medium spice
- pickled
- a day
- simple
Steps for diced lotus root with pickled pepper
1
Preparation ingredients: white lotus root, ginger, green pepper, pickled pepper, white vinegar
2
Peel the lotus root to see the true face of white lotus root: white and crisp
3
Cut the peeled lotus root into small dices
4
Cut fresh green peppers into eye blocks, cut ginger into diamond-shaped slices
5
Boil boiling water in a pot and blanch the diced lotus root until it is dead.
6
Pour the diced lotus root into cold water to ensure that it is crispy and refreshing
7
Take a fresh-keeping box and pour pickled pepper water and pickled pepper into the box, add some white vinegar, white sugar and monosodium glutamate to mix evenly, add blanched lotus root, green pepper and ginger slices (cut pickled pepper can effectively soak spicy flavor)
8
Cover it and refrigerate it for 24 hours. It can be eaten. It is crisp and delicious.