Then peel the carrot, cut it into thin strips, blanch it with boiling water, and drain the water for later use. Remove seeds from green pepper and red pepper, and cut into filaments for later use. Add water to the pot, add Jiang Mo and minced garlic, boil, add salt, sugar, soy sauce and vinegar, mix well and boil. Put lotus root, carrot and green pepper into a pot, cook until the vegetables are soft, take them out and put them on a plate.
Mix the juice and starch in the pot, cook for 1-2 minutes to thicken the juice, and then pour the juice on the vegetables. Sprinkle with white sesame seeds and finally pour some cooking oil. Finally, the taste of hot and sour lotus root can be adjusted according to your own preferences. If you like sour, you can add more vinegar, and if you like spicy, you can add more pepper. Hot and sour lotus root has good color, fragrance and taste, which is very suitable for Chinese food.
Matters needing attention in purchasing lotus root
1. Appearance: Lotus root should have smooth skin, bright color, no moth and disease, and avoid buying damaged or discolored lotus root.
2. Hardness: High-quality lotus roots should be hard to the touch, and there is no sign of softening or softening. The hardness of lotus roots can also reflect the freshness of lotus roots.
3. Weight: When purchasing lotus roots, choose lotus roots with heavy weight, because lotus roots with light weight are mostly caused by high water content.
4. Smell: A good lotus root should have fragrance, no peculiar smell and no bad taste.
5. Origin: The quality and taste of lotus roots from different origins will be different, and you can choose according to your own preferences and tastes.