Sweet and sour lotus(tang cu lian cai )

Sweet and sour lotus

Introduction:

"This sweet and sour lotus vegetable is white and bright in color, fresh and tasty, sweet and sour and slightly salty."

Production steps:

Step 1: wash and peel lotus.

Step 2: cut into thin slices and soak in water to remove starch.

Step 3: blanch in boiling water, take out, put in cold boiling water, cool thoroughly, control dry water, put in plate.

Step 4: shredded ginger and red pepper.

Step 5: take a small bowl, add sugar and white vinegar.

Step 6: add salt.

Step 7: cool the water.

Step 8: pour sesame oil into the pan, heat slightly, add red hot pepper and shredded ginger.

Step 9: stir fry with low heat to get the flavor, turn off the heat, wait for 3 minutes, until the oil temperature is lower.

Step 10: pour the oil into a small bowl with sweet and sour sauce.

Step 11: mix the juice well.

Step 12: pour into the lotus dish and stir well.

Materials required:

Lotus: 250g

Sugar: 25g

White vinegar: 20g

Salt: 2.5G

Red hot pepper: 2

Sesame oil: appropriate amount

Note: ginger, red pepper section, sesame oil can also be directly transferred into sweet and sour juice without heating, this method is faster.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Lian Cai