Pickled Lotus Root

Name: Pickled Lotus Root
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 section Lotus root; 1 piece green pepper; 4 Red pickled peppers; 2 pcs Green pickled peppers; 1 piece Bubble ginger; Some Cooking oil; 2g salt; 1 tsp Vinegar

by Soybean family

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There are many ways to eat lotus root. It can be eaten raw or cooked. It can be eaten raw or squeezed. Cooked can be fried, stewed, steamed, fried, fried, etc., no matter which method is used, the lotus root is deep. To be loved by the family.
Recently, the child’s appetite is better, and the appetite is obviously better. Every day after school, he shouts hungry and makes a few quick meals for dinner. Pickled pepper lotus root is a quick meal for one night, from the preparation of the ingredients to the end. It can be done in 5 minutes on the table. It is simple and time-saving, and it is super easy to eat. If you have it, you have to eat two more bowls of rice. "

Ingredients

Pickled Lotus Root

1. Prepare the ingredients, peel the lotus root and wash it for later use. Rinse the green peppers, pickled peppers, and pickled ginger with water. If you don’t have soaked ginger at home, you can directly use fresh ginger instead. Add pickled peppers and stir-fry together with soaked ginger to make lotus root more delicious and appetizing;

2. Cut the lotus root into thumb-sized cubes with a knife, and rinse with water immediately after cutting. On the one hand, the starch on the surface can be washed off, and on the other hand, it can prevent the lotus root from turning black. Cut green peppers and pickled peppers into pieces and small pieces, pickled ginger and shred;

3. Turn on the gas stove, pour in some cooking oil after the pot is heated, wait for the oil to heat up, add pickled peppers and pickled ginger and stir fry together;

4. Stir-fry until the pickled pepper and pickled ginger are fragrant, then add the diced lotus root and stir fry over medium heat;

5. Stir-fry until the surface of the lotus root slightly changes color, add a few drops of balsamic vinegar and quickly stir-fry evenly. Adding vinegar to the fried lotus root will make the lotus root taste more crisp and refreshing;

6. Add green pepper and salt, stir fry until the salt tastes good, then turn off the heat and take it out of the pot;

Tips:
1. When buying lotus roots, choose the ones with yellowish skin, and don't buy the ones with black and peculiar smell;
2. When purchasing, choose thick and short lotus root, which tastes better;
3. The pickled peppers and pickled ginger used in this dish are all pickled by themselves. Friends who don't have this kind of food at home can use fresh millet peppers and ginger instead, and the amount of vinegar should be appropriately added during the frying process;
4. Pickled peppers and pickled ginger are both pickled ingredients, with their own salty taste, so the amount of salt is correspondingly reduced during the frying process;
5. The lotus root should not be fried for too long after being in the pot. The lotus root fried in a short time will taste more crispy;