Braised lotus root

Overview

This braised lotus root dish has more sugar than vinegar in the seasoning. The blanched lotus roots should be covered and simmered, and the sweetness and sourness should be highlighted.

Tags

• hot dishes
• shandong cuisine
• old man
• winter recipes
• lunch
• confinement
• ginger
• green onions
• lotus root
• vinegar
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Peel the lotus root, clean it, slice it and set aside.

   

3. 3 Shred the green onions and shred the ginger.

   

4. 4 Add oil to the pot, sauté the peppercorns over low heat until fragrant, and remove the peppercorns.

   

5. 5 Take a clean basin and add vinegar, salt, and sugar. Set aside the shredded green onions and ginger and pour hot peppercorn oil on top.

   

6. 6 Add water to the pot and blanch the lotus roots.

   

7. 7 Drain the blanched lotus roots and pour them into a mixing bowl.

   

8. 8 Stir evenly and simmer covered. Stir again in between.