1. Ingredients
2. Press garlic and ginger into garlic paste and minced ginger, pour in a small amount of warm water to soak.
3. Peel the lotus root, slice it, and rinse in water.
4. Soak the cabbage in brine for ten minutes and rinse it off.
5. Boil water in a pot, add edible oil, add cabbage to blanch water, then add lotus vegetable to blanch water, remove and rinse.
6. The blanched cabbage is squeezed out of water, placed in the center of the plate, and the lotus root is placed in a circle after showering.
7. Rinse the dried red peppers, dry them, and cut them into short sections. Add cold oil to fry them to create a flavor.
8. After the garlic and ginger are soaked, remove the residue and leave the juice, add salt, light soy sauce, sesame oil, chicken powder, and then add the vinegar diluted with warm water, pour the adjusted juice into the prepared vegetables, sprinkle with red oil chili, and then Add the fried dried red peppers.
Tips:1. Blanch the lotus root in water for about two minutes, don't cook it for a long time, or it won't be crisp
2. I just have green leafy cabbage in my house, so I put it. You can also use spinach and other green leafy vegetables instead, just put what you like.
3. To fry the dried red peppers, be sure to add in cold oil and fry slowly on a low fire. The pepper oil is only fragrant and the peppers will not stick.
