The method of making diced lotus root with vinegar paste

Health benefits

Green Pepper: Consumable

Red pepper: appetizing and appetizing

Ingredients

250g White Lotus Root

20g green pepper

20 grams of red pepper

Ginger 10g

10g scallions

20 grams of rice vinegar

15 grams of light soy sauce

The method of making diced lotus root with vinegar paste

1. Peel and wash the white lotus root, cut it into diced lotus roots, wash thoroughly, and set aside for later use

2. Boil water in a pot and blanch until cooked, about two to three minutes

3. Afterwards, remove and cool the water for later use

4. Cut the scallions and ginger well, and dice the colored peppers

5. Heat oil in a hot pot and stir fry scallions and ginger until fragrant. Add diced lotus roots and stir fry until fragrant. Add light soy sauce and stir fry well

6. Add an appropriate amount of rice vinegar and stir fry well

7. Afterwards, pour in the colored peppers and stir fry them together

8. Add a little salt before taking out the pot, cook vinegar along the edge of the pot and stir fry well!

9. Minru Yizuo~Vinegar and Lotus Root Diced~Finished Product Image

Tips

① White lotus root needs to be blanched before being stir fried to make it crispy and flavorful

② Besides color matching, colored peppers can also provide more comprehensive nutrition

③ Adding rice vinegar in two batches will enhance the flavor

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