Lotus Root with Pickled Pepper Recipe
This classic recipe features crispy lotus root, enhanced with the hot flavor of pickled pepper. This lotus root recipe is perfect when you want some easy and tasty food.
Prep time: 5 minutes
Cook time: About 10 hours.
Utensils:
Pot, colander, mixing bowl, serving plate.
Serves 2
Ingredients:
15-20 pickled peppers
2 cloves garlic, sliced
4 slices ginger root
1 lotus root, about 9 oz., peeled and diced
1 scallion, cut into 1 inch pieces
1-2 tbsps. Szechuan peppercorn
1 tsp. white sugar
1 tsp. salt, or to taste
Directions:
1. Combine pickled peppers and all the seasonings in a big mixing bowl, add 1 cup water then.
2. Place a pot of water on to a boil, add lotus root cubes and cook over medium heat for about 5 minutes.
3. Then drain them well and put into the mixing bowl in question, add pinch of Szechuan peppercorn, cover with waxed paper and let refrigerate for 10 hours.
4. When done, discard the Szechuan peppercorn, scallion, ginger and garlic, remove to a serving plate and serve cold.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 33.1 g |
| Total fat: 6.9 g |
| Carbohydrate: 29 g |
| Calories: 190.7 kcal |
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