Pickled pepper and lotus root

Pickled pepper and lotus root

Introduction:

"Fresh and simple small cold dishes, big fish and big meat to eat more, eat some refreshing side dishes is also good."

Production steps:

Step 1: remove the seeds of green pepper and cut into long strips. Cut the red pepper into thin strips.

Step 2: peel the lotus root and cut it into strips (of any thickness). Soak the strips in cold water with white vinegar.

Step 3: blanch the soaked lotus root strips with boiling water (about 1 minute in boiling water), take them out and put them into cold water to wash and cool

Step 4: finally, use cold boiled water to get into the water and take it out for standby.

Step 5: put the lotus root bar code in a small basin, add green pepper strips, red pepper strips, sugar, a little salt, pickled pepper, add white vinegar according to personal preference, mix well.
Cover the well mixed lotus root strips with plastic film on the basin and put them in the refrigerator for cold storage. You can take them as you like.

Materials required:

Fresh lotus root melon: appropriate amount

Green pepper: right amount

Red pepper: right amount

Pickled wild pepper: right amount

Refined salt: right amount

Sugar: right amount

White vinegar: right amount

Note: 1, the quality requirements of lotus root: to lotus root body hypertrophy, crisp and tender meat, water and sweet, with fragrance is better. At the same time, the lotus root body should be free from damage, rot, discoloration, rust, shrinkage and continuous knots; the lotus root body should be protected by a thin layer of mud. 2. The difference between red lotus root and white lotus root: Generally speaking, the skin of red lotus root is brown yellow, the body shape is short and thick, raw lotus root tastes bitter; white lotus root has smooth skin, silver white, long and thin body shape, raw lotus root tastes sweet. Usually stew spareribs and lotus root soup with red lotus root, stir fry lotus root slices with white lotus root. In addition, there is a general quality of Mahua lotus root, rough appearance, pink, containing more starch.

Production difficulty: ordinary

Process: salting

Production time: half an hour

Taste: hot and sour