Pickled Pepper with Lotus Root Recipe

This recipe features a delicious contrast between the hot pickled pepper and the crispy lotus root. You only need a couple of easy-to-get ingredients, and the finished one is perfect.

Pot, colander, mixing bowl, serving plate.

1 lotus root, about 9 oz., peeled and diced

15-20 pickled peppers

1-2 tbsps.black peppercorn

1 scallion, cut into 1 inch pieces

4 slices ginger

2 cloves garlic, sliced

1-2 cups water

P1

1 tsp.white sugar

1 tsp.salt,or to taste

1/2 tsp.MSG

1. Combine pickled peppers and all the seasonings in a mixing bowl, add 1 cup water.

2. Place a pot of water on to boil, add lotus root cubes and cook over medium heat about 5 minutes (P2).

P2

3. Then drain well with a colander (P3)and put into the mixing bowl in question, add pinch of black peppercorn(P4). Cover with waxed paper and let refrigerate for 10 hours.

P3

P4

4. When done, discard the black peppercorn, scallion, ginger and garlic, then remove to a serving plate and serve cold (P5).

P5