Ingredients

500g lotus root strips, appropriate amount of pickled peppers

An appropriate amount of small red rice pepper, appropriate amount of white wine vinegar

An appropriate amount of white vinegar, appropriate amount of salt< /p>

An appropriate amount of mineral water or cold boiled water and an appropriate amount of ginger slices

An appropriate amount of peppercorns

How to make pickled pepper and lotus root strips

1. Purchased lotus roots Wash the lotus root strips, especially if there is mud on the surface. Remember to rinse the hole in the middle with water

2. Cut off the washed lotus root strips, add ginger slices and Sichuan peppercorns to water, boil, and cut it Pour the lotus roots in water, take them out after three minutes, and pour them into ice water

3. Remember to pour them into ice water to ensure the crisp texture of the ingredients

4. Make the sauce first and soak it Put pepper water, pickled peppers, red millet peppers, white wine vinegar, white vinegar, salt, and mineral water into a jar. All ingredients are in appropriate amounts. The so-called appropriate amount is adjusted according to your own taste. For example, I like sour food. Two kinds of vinegar are added. I like the softness of white wine acetic acid, and I also like the stimulation of white acetic acid. You just need to add it, stir it, and taste it until the taste reaches a balance you like. Of course, this may cause the final soup. There is too much juice, so I suggest adding mineral water at the end so that you can better control the amount of soup

5. After one night of marinating, it is ready to eat. It tastes great! Light golden color, soft sourness and a hint of spiciness at first smell, crisp and delicate taste, long aftertaste...

Tips

1. Personally, I think lotus root has a bit of earthy smell. It tastes bad, so use ginger slices and Sichuan peppercorns to pass through the water. 2. The cooked ingredients can be kept crisp by passing them through ice water