1. Main ingredients: lotus root, pickled pepper, sugar, dried chili
2. Peel the lotus root and cut into thin slices
3. Soak the cut lotus root in light salt water for a few minutes to prevent discoloration.
4. Put water in the pot, add the soaked lotus root to the blanched water after the water boils, and remove it when the water boils.
5. Put the blanched lotus root in cold water to keep the lotus root crispy.
6. The cold lotus root slices are put into a container to control the moisture content.
7. Add dried chili, sugar, pickled peppers and a small bowl of pickled pepper water.
8. Add fruit vinegar.
9. After mixing well, close the lid and put it in the refrigerator for 2 hours before eating.
10. The finished product is sweet and sour, crispy and tender, refreshing and appetizing!
Tips:The tip of the lotus root is more crispy and tender.
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