Pickled pepper and lotus root slices

Pickled pepper and lotus root slices

Overview

During the festival, big fish and meat are relatively greasy, so you might as well try a light and refreshing side dish, such as these pickled pepper and lotus root slices, which are sour and refreshing, and go well with porridge.

Tags

Ingredients

Steps

  1. Peel the fresh lotus root and cut into thin slices.

    Pickled pepper and lotus root slices step 1

  2. Rinse the cut lotus root slices twice with water and drain them.

    Pickled pepper and lotus root slices step 2

  3. Heat hot water in a pot, add lotus root slices when the water boils, boil again over medium heat and cook for about 1 minute (the cooking time depends on the thickness of the lotus root slices).

    Pickled pepper and lotus root slices step 3

  4. At this time, chop the pickled pepper and millet pepper and set aside.

    Pickled pepper and lotus root slices step 4

  5. Soak the blanched lotus root slices in cold boiled water until completely cool.

    Pickled pepper and lotus root slices step 5

  6. Add pickled pepper water, water, pickled pepper, millet pepper, salt, white vinegar, and white sugar to the cooking pot, stir well, then bring to a boil over high heat and cook for a while, then let cool.

    Pickled pepper and lotus root slices step 6

  7. Take a clean, oil-free and water-free glass container, put in the dried lotus root slices, and add cool pickled pepper water.

    Pickled pepper and lotus root slices step 7

  8. Cover and refrigerate for 24 hours before eating.

    Pickled pepper and lotus root slices step 8

  9. Finished product pictures

    Pickled pepper and lotus root slices step 9