Hot and sour lotus root

lotus root:400g peanuts:230g onion:about 20g ginger:about 18G garlic:45 flap dried pepper:3 pepper:a handful octagon:23 fragrant leaves:2 pieces delicious soy sauce:about 50g raw:about 15g rice vinegar:about 30g sugar:30g salt:about 5g cooking oil:moderate amount https://cp1.douguo.com/upload/caiku/5/0/e/yuan_50360b0dcd9a988510ee23c837eda88e.jpg

Hot and sour lotus root

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Hot and sour lotus root

This sour and spicy peanut lotus root is a good food to drink. Although no one in my family drinks, it's also very popular on the table. It's just like eating a hundred times.

Cooking Steps

  1. Step1:Prepare peanuts and lotus root

  2. Step2:Prepare Chinese prickly ash, star anise, Xiangye, shallot, ginger, garlic and dried pepper. Divide them into two parts

  3. Step3:Peanuts soaked in wate

  4. Step4:It's about an hour. The water is muddy red

  5. Step5:Put the peanuts in the pot. Pour in the ingredients from the white plate. Add a spoonful of salt

  6. Step6:Bring to a boil over medium heat for about 8 minute

  7. Step7:Peel the lotus root. Cut into small pieces (about the size of peanuts

  8. Step8:Wash in water. Soak for 10 minute

  9. Step9:Fish the lotus root into the boiling po

  10. Step10:Boil again, boil for 3 minutes and take ou

  11. Step11:Take out peanuts and lotus roots to cool the

  12. Step12:Pour the oil in the pot. First, stir the pepper, star anise, fragrant leaves and dried pepper

  13. Step13:Add garlic. Stir fry the onion and ginger to make it fragran

  14. Step14:Pour in delicious soy sauce and soy sauc

  15. Step15:Rice vinegar and suga

  16. Step16:Turn on a small fire. Boil for about 2 minute

  17. Step17:Pour the peanuts and lotus root into a larger container. Pour in the boiled soup

  18. Step18:After mixing, refrigerate for better tast

  19. Step19:Finished produc

  20. Step20:Finished produc

Cooking tips:It's very fresh and a little salty. If you don't need salt seasoning, you can adjust the ingredients in step 2 according to your own taste. Just separate them properly. You don't need to worry about the dosage. Only if you want to pat the garlic in the pan with the dried chili. It's convenient to produce the fragrance. If you don't like it, you don't need to soak the lotus root to make the finished product crisper and delicious.

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How to cook Hot and sour lotus root

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Hot and sour lotus root recipes

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