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 Pub date
2009-04-13

Pickled Pepper with Lotus Root Recipe

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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.
 
Prep time: 5 minutes
Cook time: About 10 hours.
 
Utensils:
Pot, colander, mixing bowl, serving plate.
 
Serves 2
 
Ingredients: (P1)
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
Ingredients
P1
Seasonings:
1 tsp.white sugar
1 tsp.salt,or to taste
1/2 tsp.MSG
Directions:
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).
Add lotus root cubes and boil about 5 minutes
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.
Drain well with a colander
P3
Combine to mix well
P4
4. When done, discard the black peppercorn, scallion, ginger and garlic, then remove to a serving plate and serve cold (P5).
Pickled Pepper with Lotus Root Recipe
P5

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