Coral Lotus Root Slices
Blanch the lotus root slices and refresh in cold water, then toss with shredded scallion and dried chili. Pour over a sweet-and-sour sauce and hot oil for a bright, sweet-and-sour finish.
Ingredients
lotus root (washed, peeled, halved lengthwise, then sliced thin)
1
green onion (washed and shredded)
1
dried red chili peppers (some shredded, some cut into segments)
4
Chinkiang vinegar
to taste
sugar
to taste
sesame oil
to taste
Instructions
1
Step 1
Wash and peel the lotus root, halve it lengthwise, then slice thinly; soak in cold water briefly. Wash and shred the green onion.
2
Step 2
Blanch the lotus root slices briefly in boiling water, then remove, rinse with cold water to cool, drain well, and arrange on a plate.
3
Step 3
Shred 2 of the dried chilies and combine with the shredded green onion on the lotus root plate. Mix the vinegar and sugar until the sugar dissolves, then pour over the lotus root slices.
4
Step 4
Heat the sesame oil in a pan, cut the remaining dried chilies into segments and add to the hot oil, fry briefly until fragrant, then pour the chili oil over the lotus root. Cover and let rest briefly before serving.
