Diced Lotus Root with Pickled Chili
Blanched lotus root cubes plunge into pickled-chili brine with a splash of vinegar and sugar, keeping their porcelain-white crunch. Bright, sour, and gently fiery, it makes a lively cold appetizer.
Instructions
- 1
Prepare ingredients: white lotus root, ginger, green pepper, pickled chili, white vinegar
- 2
Peeling lotus root reveals the true nature of white lotus root: white and crisp.
- 3
Cut the peeled lotus root into small cubes
- 4
Cut the fresh green peppers into pieces the size of a bean, and cut the ginger into diamond-shaped slices.
- 5
Boil water in a pot, and blanch the lotus root cubes until just cooked.
- 6
Blanched lotus root cubes are rinsed in cold water to ensure they stay crisp.
- 7
Take a food storage container and pour the pickled chili water and pickled chilies into it. Add a little white vinegar, sugar, and MSG, and mix well. Then add the blanched lotus root cubes, green peppers, and ginger slices (cutting the pickled chilies can effectively release their spiciness).
- 8
Cover and refrigerate for 24 hours, then it's ready to eat; crispy and delicious.
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Discussion
Ingredients
Main Ingredients
- white lotus rootto taste
- pickled chilito taste
- Fresh green pepperto taste
- Gingerto taste
Seasonings
- Saltto taste
- MSGto taste
- white vinegarto taste
- white sugarto taste