Easiest Way to Cook Perfect Super Easy Pickled Lotus Root

Roger Hughes
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Easiest Way to Cook Perfect Super Easy Pickled Lotus Root
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Easiest Way to Cook Perfect Super Easy Pickled Lotus Root Delicious, fresh and tasty.

Super Easy Pickled Lotus Root. I wanted to eat some easy-to-make and delicious pickled lotus root. I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for.

Try this yummy recipe in pot luck, buffet, kitty party, road trip and add a twist to your daily meals.

Pickled lotus root with a great texture.

This is a Lotus Root Soup that's super comforting and easy to make!

You can have Super Easy Pickled Lotus Root using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Super Easy Pickled Lotus Root

  1. Prepare 1 of section Lotus root.

  2. You need 100 ml of ☆ Vinegar.

  3. Prepare 3 tbsp of ☆ Sugar.

  4. It’s 1 pinch of ☆ Salt.

  5. Prepare 1 dash of Red chili pepper sliced into thin rounds (optional).

It's wonderfully light with fall apart vegetables simmered in a garlic and ginger infused homemade stock.

One bowl is guaranteed to warm your soul and nourish the whole body!

Lotus root is the stem (or rhizome) of the gorgeous lotus plant.

With those iconic, beautiful flowers in bloom above the surface of the water, the lotus stem / root sticks into the mud below.

Super Easy Pickled Lotus Root instructions

  1. Peel the skin off the lotus root, slice thinly, then soak in vinegar water (with 1 tablespoon of vinegar)..

  2. Boil water in a pot, add 1 tablespoon vinegar, then parboil the lotus root..

  3. Add the ☆ ingredients, soak the lotus root slices, then its done. Add red chili pepper to taste..

The root can reach up to around four feet in length, and has a segmented appearance, almost like sausage links!

See more ideas about Lotus root recipe, Root recipe, Asian recipes.

Lotus chips are a bit unusual, but SO tasty!

I love lotus root; I love it thinly sliced and pickled, stir-fried, roasted, blanched and then tossed in a salad….

I just really love the stuff and think it's a veg. that's totally underrated.