Hot and Sour Dried Lotus Root
1.
Dice the lotus root and rinse it in clean water several times
2.
The washed lotus root will be cooked in a pot that has already been boiled in water for about 1 minute, and then picked up quickly.
3.
Soak it in the pre-prepared iced boiled water. When the lotus root becomes cold, pour out the boiled water and drain for a while
4.
Pour the prepared lotus root into half of ice boiled water (if there is purified water, it is recommended to use purified water so that if you can’t finish eating, you can store it for a few more days and it will not break easily) half of the white vinegar, soak the lotus root completely
5.
Then add rock sugar, the amount can be a little bit more, because the white vinegar is very sour.
6.
Sprinkle in the pre-prepared green onion, add the pepper and chili in a hot oil pan and saute (the oil should not be too hot, which will cause it to become mushy)
7.
Pour the sauteed oil together with the pepper and chili into the vinegar, and finally seal it and let it soak in the refrigerator for half a day before eating. If you are not in a hurry, soak it more will make it more fragrant.
Tips:
1. When blanching lotus roots, don’t cook them too much and they will become cottony, but if they are not blanched, the fiber inside will not taste good. 2. After cutting and rinsing, you must remember to rinse with water several times, otherwise you will eat the noodles inside, which will also affect the taste. It is very simple to make this dish, but these two steps must be grasped well.
