Health benefits
Carrots: clear away heat and detoxify
White sugar: low in protein
Ingredients
Lotus White ( 300g ) | Carrot ( A little ) |
Shao Mijiao ( 1 piece ) | Salt ( appropriate amount ) |
Garlic ( appropriate amount ) | White sugar ( a little ) |
MSG (a little) | Sichuan pepper oil (appropriate amount ) |
Light soy sauce ( appropriate amount ) | Aged vinegar (appropriate amount) |
How to make pickled lotus white
1. Soak the lotus white in light salt water for about 10 minutes, rinse with cold boiled water, cut into thin strips, and cut the carrot into thin strips.
2. Add appropriate amount of minced garlic and salt.
3.Appropriate amount of pepper oil.
4.A little sugar and MSG.
5.Appropriate amount of light soy sauce.
6.Appropriate amount of mature vinegar.
7.Add a little millet pepper, stir evenly, marinate for about 5 minutes and then serve.
8.Finished product.Hot and sour, crispy and delicious.
Tips
You also need to pay attention when eating raw lotus whites.You should wash the lotus whites before eating them to avoid the presence of bacteria or pesticide residues.Eating them can easily cause nausea, vomiting, diarrhea and other uncomfortable symptoms.If eaten raw in large quantities, it may induce food poisoning.
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