Sweet and Sour Lotus Root Slices

Name: Sweet and Sour Lotus Root Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Lotus root; Some honey; Some Apple cider vinegar; 5 Dried chili; Some salt

by Zerry's mother

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Lots of lotus roots are on the market in autumn. The white, tender and tender lotus roots are very attractive; eating raw lotus roots can clear away heat and produce fluid, cool blood and stop bleeding, and cooked food can nourish the spleen and stomach, promote blood and build muscle.
Today, I made sweet and sour lotus root slices with lotus root, soaked only in honey and apple cider vinegar, and added a few small peppers to taste, sour and sweet, and slightly spicy. The recipe is simple and delicious. "

Ingredients

Sweet and Sour Lotus Root Slices

1. Ingredients lotus root, fruit vinegar, honey, dried chili.

2. Wash the lotus root, peel it, and cut into thin slices.

3. Soak the sliced lotus root slices in light salt water for a while to rinse off the starch.

4. Put water in the pot, after the water boils, add the soaked lotus root slices to blanch water.

5. Put the blanched lotus root slices in cold water to cool. (The cold lotus root slices are more crispy).

6. Cut dried chili into shreds and set aside.

7. Cool lotus root slices to control the moisture content, put them in a container, add dried chili shreds, honey, and fruit vinegar, mix well, pickle for 10 minutes and eat.

8. Sweet and sour, slightly spicy, crisp and clear.

9. The finished product!

Tips:
1. Soak the sliced lotus root slices in light salt water for a while to prevent oxidation and discoloration. It can also wash away some starch and make the slices more crisp.
2. The blanched lotus root slices quickly cool down, which can make the slices more crispy.
3. For cold lotus root slices, try to choose lotus root tips, which are more tender and crispy, suitable for cold dressing, and lotus root roots are suitable for stewing.