Lotus root 200g red, yellow and sweet pepper 10g shallot 1 root garlic 2 cloves white vinegar 5g fine sugar 3g salt1g-step-1.Peel the washed lotus root. 2. Dice. 3. Pour into boiling water and blanch for 4 minutes. 4. Soak it in cold boiled water quickly after picking it up to prevent oxidation and discoloration, and keep the crisp taste of lotus root. 5. Red and yellow peppers are diced. 6. mince garlic and shallots. 7. Drain the diced lotus root. 8. Add salt, white vinegar and fine sugar and mix well. Be careful not to add too much vinegar and sugar, just a little. 9. Hot pot with less oil, pour in colored pepper and stir fry. 10. Add minced garlic and chopped green onion and fry for about 1 min. 1 1. Turn off the heat and mix in the lotus root. 12. Well, a bowl of sweet and sour appetizers is finished. 1 .500g of tender lotus root. 2. Peel, wash and cut into diced lotus root. 3. Chop ginger, garlic and shallots for later use. 4. Put the diced lotus root into a container with a lid, add two spoonfuls of salt and minced ginger and garlic, cover it, shake it by hand, and put it in the refrigerator for 20-30 minutes. 5. Take out the salted lotus root and pour off the salted water. 6. 1 scoop of chopped pepper sauce, 2 tablespoons of white sugar, proper amount of chicken essence and pepper, and stir well to make a flavored juice. 7. Pour the flavored juice into diced lotus root. 8. Mix well, and then put it in the refrigerator for 5- 10 minutes to serve.