The Best Summer Appetizer-"bi Hua Jiao" (crystal Huotou)
1.
Remove the roots and leaves of fresh lotus roots, wash and drain. (The scallops in my hometown are of this slender shape, and in some places they are fatter and rounder.)
2.
The drained lotus head is marinated in salt for several hours and placed in a sealed place until the epidermis becomes slightly wrinkled. I marinated it for an afternoon and an evening. When I opened the sealed box the next day, a lot of juice was released from the head. You can put a little more salt.
3.
When I opened the lid again, not only a lot of juice came out, but the spicy scent of the head was already very strong. Pick out the lotus head and put it in a sealed bottle.
4.
Add white vinegar and sugar to the separated juice and mix thoroughly.
5.
Pour the mixed juice into the jar that was filled with the scallops before. Then seal and refrigerate for 3-5 days, ready to eat!
6.
The soaked scallops have a transparent and crystal-clear skin, a rich taste, with a little bit of sweet and sour scent, which is crispy and refreshing when you bite them in your mouth.
7.
It is also especially suitable for small pot friends who can't eat spicy food and don't eat well in summer~~
8.
:)
Tips:
I wish you all a good appetite! ~
(The ingredients will not lie, the taste will not betray)