The method of making vinegar soaked lotus root slices

Ingredients and materials

Crispy lotus root, carrot, green pepper. Crispy lotus root in two small sections, carrot in one small root, green pepper in half

Edible oil, Sichuan pepper powder, salt, chicken essence, vinegar, soy sauce, dried red pepper shreds, sesame sesame oil in moderation

The method of making vinegar soaked lotus root slices

1. Peel and wash lotus roots and carrots, wash green peppers and set aside for later use

2. Sliced green peppers and carrots

3. After slicing the lotus root, rinse it with clean water

4. Pour an appropriate amount of water into the pot, wait for the water to boil and open, then add lotus root slices

5. Cook for 1 minute and add carrots

6. Wait for the water to boil and add green peppers, then turn off the heat and blanch for half a minute

7. Take out clean water

8. After the lotus root slices have cooled down, remove them and drain the water

9. Put in a small bowl of middle note mixed salt, pepper powder, vinegar, soy sauce, chicken essence, sesame oil, dried red pepper

10. Pour an appropriate amount of cooking oil into the pot, wait for the oil to heat up, and pour it over the lotus root slices. Mix well and serve on a plate

Tips

Cut the lotus root slices thinly as much as possible, and if they are thick, boil them for a while longer. Friends who don't like sourness can add a little less vinegar, so that the lotus root slices are also crispy

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