Shanghai Vegetarian: Cold Dishes. Stir-fried Section

Author: Li Chengzhi Compiler / Country:
Publisher:
Publishing Date: 2002-06-01
Features: 28 Crisp and Tender Lotus Root
Ingredients: 500g tender lotus root. Seasonings: 125g sugar, 150g white vinegar.
Method: ① First, wash and peel the tender lotus root, then cut it lengthwise into two halves with a knife. Then slice it into thin slices, ensuring one side is cut completely while the other side remains attached, forming a comb-like shape. Place it in a soup bowl and soak it in boiling water twice to soften it, then drain the water. After cooling, mix the sugar and white vinegar and pour them over, marinating for 3-4 hours. ② When serving and arranging, cut off the attached part with a knife and gently push it sideways with your hands to arrange it neatly and aesthetically.
Characteristics: Crisp, tender, sweet and sour, and refreshingly aromatic.