Pepper chopsticks

1

(b) Add appropriate amounts of salt and sugar to the bowl and open it with open water

2

Add a proper amount of white vinegar when the water cools

3

(a) boiled water, with a proper amount of salt, and a drop in the bar

4

(b) The leachate of permafrost in the basin with a proper amount of ice

5

(a) Ice-cooled stubbles are then dredged and placed in cold sauce and in refrigerators for more than two hours

6

Take it out and dry it again and prepare pepper and garlic

7

Put it on the bottom and put pepper and garlic on it。

1. Prepare the pickling brine for the lotus root in advance. First, dissolve sugar and salt in boiling water. Let it cool completely before adding white vinegar. The amount depends on your personal preference; if you like it sweeter, add more sugar, and if you prefer it more sour, add more vinegar. 2. Blanch the lotus root strips immediately after cutting to prevent them from oxidizing and turning black (if not cooking right away, soak the cut lotus root in water with a little white vinegar). As soon as the water returns to a boil, remove the lotus root strips and plunge them into ice water to cool them quickly and make them crispier. If you don't have ice cubes, rinse them under cold water. 3. Place the cooled lotus root strips in the prepared brine and let them marinate for two hours. The flavor will be even better if you refrigerate them. 4. Take the lotus root out and place it on a plate. Top with chopped chili peppers, adding more if you like it spicy. Add some minced garlic, which is essential for cold dishes in the summer for its antibacterial properties. 5. Don't discard the used brine; you can use it to marinate other vegetables like celery and carrots in the same way.