Chinese Food
Pickled lotus root with apple vinegar
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I saw that many pickled vegetables had no trace of lotus root, so I decided to upload the pickled lotus root recipe. Lotus root has the functions of eliminating blood stasis, cooling blood, clearing away heat, stopping nausea and thirst, strengthening the spleen and appetizing the stomach, benefiting blood and nourishing the heart. Lotus root has the functions of treating thirst, drunkenness, coughing up blood and vomiting blood.
Cooking ingredients
Cooking Steps
Step1:The preparation materials are lotus root. Slice.
Step2:Homemade sugar water. I use 1-1 portions of brown sugar and boiled water. Boil the water. Pour in brown sugar. Cook until the sugar melts. White sugar can be used instead.
Step3:Peel, chop or shred lemons. Pay attention to peeling. Try to avoid the white part. Too much will have a bitter taste.
Step4:First mix the taste. Apple vinegar, sugar water and boiled water are 1-1-3. Cut the garlic in half and then add it. Pour in the lotus root. Stir the lemon peel. Make sure the water is over the lotus root.
Step5:Put it in the refrigerator and freeze it for half an hour to an hour.
Step6:When eating, it will be more fragrant with lemon pee
Cooking tips:Garlic mainly covers the strong taste of apple vinegar. It can be replaced by onion or ginger. There are skills in making delicious dishes.
