How to make pickled pepper lotus root

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make pickled pepper diced lotus root.

1. Peel and wash the lotus root.

2. Cut into dices.

3. Dice the pickled peppers. I use the yellow lantern chili sauce, which is this kind. This is not an advertisement, but I’m just afraid that some friends will ask, so I’ll take the initiative to explain it! Ha ha……

4. Put 20 grams of oil in a wok and heat until warm. Add pickled peppers and yellow lantern chili sauce and stir-fry evenly.

5. Add the diced lotus root and stir-fry evenly.

6. Add water from time to time when frying. Don't add enough water at once. Add water whenever it feels dry. Add about 15 grams at a time, which is about one tablespoon, about the amount of one spoonful of porcelain spoon used for drinking soup at home. Generally add about 3-4 times. If you like strong flavor, you can add pickled pepper water.

7. When the lotus root cubes change color and the soup starts to become sticky, it means it is basically cooked. Add a little salt and chicken essence. Because hot sauce and pickled peppers are salty in themselves, don't add too much seasoning to avoid making them too salty.

8. Adjust the seasoning, stir well and serve. If you like it softer, you can extend the cooking time.

Well, after reading the editor’s introduction, I think housewives should quickly throw away the pickled pepper lotus root cubes in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.