The method of making pickled chili and lotus root chunks

Health benefits

White sugar: low protein

Ingredients and materials

400g vegetable lotus root

15 pickled peppers

3 grams of ginger

Salad oil 25ml

10 grams of salt

3 grams of monosodium glutamate

3 grams of white sugar

8 milliliters of white vinegar

500ml of water

The method of making pickled chili and lotus root chunks

1. Cut the lotus root into small rolling blocks

2. Cut the pickled peppers and set them aside for later use

3. Bring the water to a boil, pour in the lotus root and add 5 grams of salt. Blanch the water and remove to drain the excess water

4. Add dry ginger to a hot pot and cold oil, stir fry with pickled peppers until fragrant

5. Pour in lotus root chunks and stir fry quickly over high heat. Add salt, monosodium glutamate, and white sugar, then pour in white vinegar before serving

6. Just take out the pot and put it on a plate

Tips

Blanching lotus roots accelerates food cooking time

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