Vinegar lotus root
It has a refreshing taste and is perfect as a palate cleanser
When making pickled lotus root, choose white, soft lotus root. On the other hand, when making simmered dishes, mature lotus root is best
By sprinkling salt on boiled lotus root, excess water will be removed, making it easier for the vinegar to penetrate
Remove as much air as possible from the plastic bag
Please also refer to this page for information on the ingredients introduced in this recipe.
When making pickled lotus root, choose white, soft lotus root. On the other hand, when making simmered dishes, mature lotus root is best
By sprinkling salt on boiled lotus root, excess water will be removed, making it easier for the vinegar to penetrate
Remove as much air as possible from the plastic bag
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Peel the lotus root and boil it in boiling water with about 1 tablespoon of vinegar for about 5 minutes, until a bamboo skewer can be inserted easily
2
Remove the boiled lotus root from the heat and sprinkle with salt
3
Put sweet vinegar in a plastic bag, add lotus root, and let it soak overnight
4
Cut into bite-sized pieces and top with sliced chili peppers to finish
material
-
- Lotus
- 100g
-
- vinegar
- 1 tablespoon
-
- salt
- 1/2 tsp
-
- Sweet vinegar
- 100cc
-
- Red chili peppers for finishing, sliced.
- Small amount
[PR]
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