Sweet and sour lotus root

Sweet and sour lotus root method:

Raw materials for making sweet and sour lotus root

Crisp lotus root 500g, sugar 60g, vinegar 25g, salt 3G, ginger 10g.

Processing steps of sweet and sour lotus root:

Cut off the node of lotus root, scrape off the skin and wash it. Break two lotus roots from each section, slice them evenly, put them on the plate neatly, sprinkle with refined salt, marinate for about 1 hour, and drain the water. Add sugar and vinegar, sprinkle with shredded ginger and marinate for 1 hour. When eating, neatly fold the plate.

Characteristics of sweet and sour lotus root:

This dish is crisp, sour and sweet, suitable for wine.

Sweet and sour lotus root

Sweet and sour lotus root is a dish made of lotus root and other main ingredients. It is a traditional snack in Jiangsu and Zhejiang areas and belongs to Jiangsu and Zhejiang cuisine.

Ingredients needed

500g lotus root, 30g peanut oil, 5g sesame oil and 5g cooking wine, 35g sugar, 10g rice vinegar, 1g refined salt, 10 prickly ash and a little scallion.

Production method

1. The lotus root to section, peel, thick section in half, cut into thin slices, rinse clean with water.

2. Put the peanut oil in the frying pan on the fire and heat it to 70%. Put in the pepper and fry it until fragrant. Then take out the onion and stir fry it slightly. Pour in the lotus root slices and stir fry. Add cooking wine, refined salt, sugar and rice vinegar and continue to stir fry. When the lotus root slices are mature, pour in the sesame oil and serve.

3. Pay attention to choose fresh lotus root as raw material.

What to eat

This dish is rich in carbohydrates, vitamin C, calcium, phosphorus, iron and other nutrients. Lotus root is a traditional hemostatic drug with hemostatic and antidiarrheal effects, which is beneficial to protect the fetus and prevent abortion.

Longitude: 104.06573486

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