Sweet and Sour Lotus Root

Name: Sweet and Sour Lotus Root
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Lotus root; Some Apple cider vinegar; Some Sugar

by Twilight shadow

5.0 (1)

Favorite

7

Difficulty

Easy

Time

10m

Serving

2

My family likes to eat lotus root, and often use lotus root to make soup, stir-fry or mix vegetables. When you eat lotus root, you will smell it, and the lotus root will exude a unique fragrance. Lotus root also contains tannins, which can invigorate the spleen and relieve diarrhea. Eating lotus root can also increase people's appetite and promote digestion. Recently, I have a bad appetite and no appetite, so eat more lotus root. Recommend a stew mixed vegetable, soak the lotus root with sugar and apple cider vinegar. It is sweet and sour and can be eaten as a snack. It can be served in a few minutes, and it is very moisturizing to eat it in spring to prevent heat and dryness. Very quick and ready in a while. Without cooking skills, peel the lotus root and slice it, blanch it in boiling water, mix it with sugar and add some apple cider vinegar. This dish is so simple, just look at it, and it will succeed if you try it. What are you waiting for to try it soon?

Ingredients

Sweet and Sour Lotus Root

1. Peel the lotus root and cut into slices. Slice according to personal preference.

2. Cut into pieces according to personal preference.

3. Blanching is also necessary. For blanched lotus root slices, it tastes better if you rinse them in cold water, and they will not oxidize. Add a spoonful of natural pigment red yeast rice powder.

4. It is best to soak in the color and massage it with a glove.

5. Then add sugar and marinate for about 5 minutes.

6. Add the right amount of apple cider vinegar. Just adjust the sweet and sour taste according to your own taste.

7. The marinated lotus root slices are ready for serving.

Tips:
1. Choose a lotus root with a longer interval, the longer the length, the higher the maturity and the better the taste.
2. Choose the ones with wet soil, the ones with wet soil are better to save, and the ones without it means it has been processed by someone.
3. It is not possible to choose lotus roots that are too white in color. They may have been soaked in chemical citric acid.
4. I bought lotus roots that have been cut open. Choose the ones with larger vent holes in the middle, which are more juicy.
5. Choose the lotus root joints that are close to the tip of the lotus root and are relatively thick. Choose the lotus root joints that have no peculiar smell, yellow skin, thick meat and good taste.