Sichuan flavor home sweet and vinegar lotus root

Published Mar 1, 2023 at 23:13pm ET

Hot summer needs a little cold dish to match with white porridge to sour and sweet taste to increase appetite, crisp lotus root takes away the sultry feeling of summer! Pepper and dried chili pepper are essential spices in Sichuan Province

Food Material List

1 The lotus root Section
2 Sichuan Pepper About 10
3 Dry pepper Two or three
4 Vinegar, sugar, salt, sauce

Operational steps

1 Wash lotus root and cut into strips, slightly thicker ~
2 Put oil in the pan, heat a couple of times and add pepper and pepper (pepper and pepper increase or decrease according to their taste). Continue to heat and stir-fry. (The peppers and dried peppers here can be fried and salvaged, or left inside. I have a heavy taste, or I like to stay inside.)
3 Add the cut lotus root and stir-fry until the lotus root is ripe. Dont stir-fry it, so the lotus root wont be crisp!
4 Stir-fried lotus root strips, add vinegar, sugar, a little salt and soy sauce while hot (both raw and aged, the amount of soup is probably not over the lotus root). Then sealed the bowl with fresh-keeping film, let the hot lotus root absorb the juice adequately, cool it and put it in the refrigerator to refrigerate it until it tastes good after ice.

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