How to make spicy and sour pickled lotus root

The most easily overlooked thing in cooking is the heat. When making spicy and sour pickled lotus root, the heat is very important. Pay attention to the heat and it will undoubtedly be a successful dish. When you entertain guests at home, you don’t have to go to a big hotel. Preparing a delicious dish like this will also impress your guests.

1. Peel and wash the lotus root, cut into cubes and set aside

2. Heat the oil in a pan and add the kimchi and stir-fry until the spicy flavor comes out. Add lotus root, salt, fresh soy sauce and vinegar and stir-fry over high heat.

3. This is the kimchi I made before. It was made with local chili powder. It was so spicy that I dared not eat it. Just when I was wondering what to do with it, I suddenly had an idea to use it in the dish instead of the chili peppers. No more nonsense! Take out four or five slices and cut them into small pieces

4. In order to increase the color, Korean chili sauce is added, but it can generally be omitted. Finally, add sugar to enhance flavor and serve.

For the sake of health, we advocate cooking at home. The method of making spicy and sour pickled lotus root is very simple, delicious and healthy, and is highly recommended.