Who wouldn't like the white and fat lotus root? Lotus root is really one of the vegetables with high appearance.
By Xiao Xin Ming Ming Ming
<h2>Royalties</h2>
Lotus root 400 g
Green pepper one piece
Carrot a small piece
Extremely fresh taste
Shanxi chen vinegar a little
A little peppercorn powder
A little sugar
Sesame oil 5 g
Salt to taste
<h2>Practice steps</h2>
1: Wash and peel the lotus root carrots and wash the green peppers
2: Slice the lotus root carrot into chili pepper rings and soak them all in cool water
3: Add lotus root carrots and peppers to boil in water, blanch for 1 minute and remove immediately
4: Remove the cool water, strain the water, put it in the basin and start seasoning
5, add very fresh, Shanxi aged vinegar, sugar, salt, do not stir first
6: Fry the peppercorns on a low heat in a hot pan, and the oil will smoke slightly to pour the oil on top of the seasoning
7: Finally add sesame oil
8: Stir to allow the ingredients to absorb the flavor evenly
9, feed you a bite ~ ahhh
<h2>Tips</h2>
1. Lotus root blanching time to master well, the water to open into, to fish up before the water boils next time, and then over the cold water, so that the lotus root is super crisp 2. Add vinegar can make the lotus root taste more crisp (I don't like the taste of white vinegar so the dishes are aged vinegar, do not like the old vinegar can use white vinegar Oh ~)
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