Chinese Food
Lotus root in cold sauce
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After cold storage and salting with pepper water, white vinegar and sugar, the taste is sour, sweet, crisp, slightly spicy and appetizing.
Cooking ingredients
Cooking Steps
Step1:Stir fry the prickly ash in the pot over low heat. Stir fry until fragrant. Pour in water and cook for 15 points.
Step2:Wash and slice lotus root and put it into water for standby.
Step3:Take out the pepper after cooking. Pour in white vinegar and salt.
Step4:Add the lollipop and cook until the sugar melts.
Step5:After the lotus root is blanched, put it directly into the pepper water. Sprinkle in the sesame oil. Put in the red pepper and boil it, then put it out and cool it. Pour it into the container and refrigerate for 1 night.
Step6:Refrigerated products. Sprinkle with white sesame.
Cooking tips:1. Choose the tender lotus root. It tastes crisp after salting. Now it's the season for the fresh lotus root to come into the market. 2. Lotus root slices should not be too thick or too thin. 0.2cm thick. 3. Ice sugar and pepper can be added according to their own preference. There are skills in making delicious dishes.
