Spicy sweet and sour lotus root slices(la wei tang cu ou pian )

Spicy sweet and sour lotus root slices

Introduction:

"Lotus root has very high nutritional value and medicinal value. It tastes sweet and crisp, and tastes smooth. It is a rare slimming vegetable. In the Xianfeng Period of the Qing Dynasty, lotus root was appointed as a tribute for imperial food. Lotus root is cold. It can produce body fluid and cool blood; ripe lotus root is warm in nature and can tonify spleen and blood. Lotus root node can stop bleeding, fresh lotus root juice with boiling water, can prevent and treat acute gastroenteritis. If epistaxis, direct drinking fresh lotus root juice can stop bleeding. Lotus root contains vitamin C, calcium, phosphorus and iron, which can treat iron deficiency anemia, liver disease, constipation and diabetes. Lotus root also has the effect of vasoconstriction and hemostasis, for congestion, hematemesis, bleeding, urine blood

Production steps:

Step 1: prepare lotus root

Step 2: prepare the seasoning

Step 3: pour the rice vinegar into a small bowl, add ginger, garlic, pepper and sugar, and stir.

Step 4: peel, wash and slice lotus root

Step 5: bring the water to a boil, put down the lotus root and boil for 3 minutes

Step 6: take out the lotus root and immerse it in cool water

Step 7: put the lotus root into the container, pour in the sweet and sour juice, and put it in the refrigerator

Step 8: take it out after 2 hours and load it.

Materials required:

Lotus root: 200g

Sugar: right amount

White vinegar: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Note: 1. Soak lotus root in cold water after cooking to make it more crispy. 2. Do not like spicy pepper. 3. You can also use red vinegar.

Production difficulty: ordinary

Process: mixing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : La Wei Tang Cu Ou Pian