red oil lotus root slices

How to Make Spicy Red Oil Lotus Root: A Complete Guide

Spicy red oil lotus root is a beloved Sichuan dish, celebrated for its crispy texture, vibrant color, and numbing-spicy flavor. Here’s a step-by-step guide to making it at home.

Ingredients: 300g fresh lotus root (peeled and sliced 2mm thick), 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 tbsp chili oil, 1 tsp Sichuan peppercorn powder, 2 minced garlic cloves, 1 tbsp chopped cilantro, and a pinch of salt.

Steps:

1. Blanch the lotus root: Bring a pot of water to a boil, add sliced lotus root, and blanch for 1-2 minutes until slightly tender. Drain and rinse under cold water to retain crispiness.

2. Prepare the sauce: In a bowl, mix light soy sauce, dark soy sauce, vinegar, sugar, salt, and chili oil. Stir until sugar dissolves.

3. Marinate: Combine the blanched lotus root with the sauce, minced garlic, and Sichuan peppercorn powder. Toss gently to coat evenly. Let it marinate for 15-20 minutes.

4. Serve: Garnish with cilantro before serving. For extra crunch, add a handful of crushed peanuts.

Tips: For a richer flavor, use aged chili oil. Adjust the spice level by varying the amount of chili oil or Sichuan peppercorn powder. Enjoy this refreshing yet zesty dish as a appetizer or side!