Lotus root can digest food and stop diarrhea, appetizer, clear away heat, nourish the body, and prevent internal bleeding. It is a good nourishing treasure for women, children, women, and the frail and sick.

Dish name: Hot and sour lotus root

1. Required raw materials

300g lotus root, 10g white vinegar, 10g peanut oil, 10g chili pepper (red, pointed, dry) 10g, 8g pickled pepper, 8g ginger, appropriate amount of salt

2. Production method

1. Wash the pickled peppers and ginger and cut into thin strips; remove the stems and roots of the tender lotus root, wash it, peel off the skin, cut into thin slices, put it in a basin, add a little salt, mix well, marinate for a while and take it out;

2. Drain the marinated lotus root and put it in a basin, top with shredded chili pepper and ginger;

3. Set the pot on fire and pour in the peanut oil. When the oil is 70% hot, fry the dried chili peppers until they turn purple brown, take them out, and pour the boiling oil over the shredded chili peppers and ginger;

4. Put the pot on fire, add white vinegar, stir it with an iron spoon, heat it and pour it into a basin. Let it soak for 4 hours before eating.

The second approach

Ingredients: 350g lotus root, salt, light soy sauce, 3 Chaotian peppers, 2 dried chili peppers, 2g white vinegar, white sugar, minced garlic, cooking oil

1.Peel the lotus root and wash it

2. Dice the lotus root and chili pepper, and cut the dried chili pepper into sections.

3. Heat 50% of the oil and sauté the minced garlic, chili pepper and dried chili pepper until fragrant

4. Add the diced lotus root and stir-fry, add an appropriate amount of water, and continue to stir-fry

4. Add salt, light soy sauce, sugar, and finally pour white vinegar on top and serve.

The third approach

Main ingredients:

One lotus root, appropriate amount of millet pepper, appropriate amount of pickled pepper, appropriate amount of edible salt, appropriate amount of cooking oil

Production Method:

Step 1: Peel the lotus root, cut into two centimeter dices, and soak in water for half an hour;

Step 2: Put an appropriate amount of water in the pot, add the diced lotus root when the water is boiling, take it out for about two minutes, pour it into cold water and set aside;

Step 3: Put an appropriate amount of cooking oil in the pot. When the oil is 50% hot, add the millet and pepper and stir-fry until fragrant;

Step 4: Add a small amount of soaked feet, pour a certain amount of pepper pickling water, add diced lotus root and stir-fry for 2-3 minutes;

Step 5: Add an appropriate amount of edible salt, stir-fry over high heat to reduce the juice, pour in a small amount of white vinegar, turn off the heat and remove from the pot.

The lotus root is slightly sweet and crisp, and with the sour and spicy pickled peppers, you can eat a big bowl of rice. It is a quick dinner at home. Friends who like it can try it.