Pickled Lotus Root with Chili

Name: Pickled Lotus Root with Chili
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 400g lotus stem shoot; 80g Carrot; 80g Mini cucumber; 100g white vinegar; 300ml Pure water; 10g Salt; 1 bag (200g) Xiaomi chili; 10g Ginger slices; 5 slice Fresh lemon slices; 30g white sugar; to taste MSG; to taste chicken essence

Young lotus stems are trimmed into diamonds with carrot and baby cucumber, then sealed in chili brine for a two-hour shortcut pickle.

10 minNewEasy Pickled & Preserved Mix Sour Spicy

Instructions

1
Cut the lotus root batons into diamond shapes, and also cut the carrot and mini cucumber into long strips.
2
Rinse the above three ingredients under tap water and drain.
3
Put the above seasonings into a container with the 'sliced lotus root strips', seal it well, and place it in the refrigerator. It can be eaten after two hours.

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Ingredients

Main Ingredients

lotus stem shoot
400g
Carrot
80g
Mini cucumber
80g
Pure water
300ml
Fresh lemon slices
5 slice

Seasonings

white vinegar
100g
Salt
10g
white sugar
30g
MSG
to taste
chicken essence
to taste

Auxiliary Ingredients

Xiaomi chili
1 bag (200g)
Ginger slices
10g