Pickled Lotus Root
by South of the Yangtze River
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. Preparation materials: white lotus root, ginger, green pepper, pickled pepper, white vinegar
2. Peeling the lotus root shows the true face of the white lotus root: white and crisp
3. Cut the peeled lotus root into small cubes
4. Cut fresh green pepper into like eye pieces, and cut ginger into diamond-shaped slices
5. Boil water in a pot, blanch the lotus roots until they are broken
6. After blanching, the lotus root is too cold to ensure its crispness
7. Take a fresh-keeping container and pour the pickled pepper water and pickled peppers into the box, add a little white vinegar, sugar, and MSG, mix well, add the boiled lotus roots, green peppers and ginger slices (the pickled peppers can be cut to effectively soak the spicy flavor )
8. It can be eaten with a lid as a refrigerator for 24 hours. It is crispy and delicious.
