Healthy and Easy【Lotus roots in hot pepper sauce】
The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. It has a texture that is slightly crunchy and mildly sweet. Lotus root works well in stir-fry dishes, soups, and as a steamed side dish. This cold dish can be served at your holiday party.
Cook time: 2 minutes
Stand time: 2-3 hours
Serves: 8 servings
1) Lotus root 740g peeled and rinsed, 2/3 tsp salt;
2) 10g dry black fungus, soaked for 3 hours and rinsed, ¼ tsp salt;
3) 1 tbsp olive oil, 1 tsp Sichuan peppercorns, 1 tbsp finely chopped green onion, 1 tsp minced ginger root;
4) 1.5 tsp balsamic vinegar, 1/4 tsp salt, 1/2 tsp sugar, 1 tbsp hot pepper relish , 1/4 tsp chicken broth mix, 1 tbsp chili oil.
1: Cut lotus root in half and slice finely (Picture 1). Boil water in a large pot. Put in half sliced lotus root (Picture 2) and cook for 30 minutes. Remove and soak the slices in cold water (Picture 3). Repeat for the other half lotus root. Add 2/3 tsp salt and mix well (Picture5). Chill in the fridge for 2-3 hours.
2: Cook soaked black fungus for 3-5 minutes (Picture 4), then rinse under cold water. Drain water, add ¼ tsp salt and mix well (Picture 6). Chill in the fridge for 2-3 hours.
4: Transfer cooked green onion, ginger and oil to chilled lotus root slices. Add chilled black fungus and all ingredients of Ingredient 4) (Picture 9). Gently toss before serving.